Friday, July 12, 2013

Recipe: Pakistani Biryani

The night of husband's birthday celebration at home I made him Pakistani biryani, simply because it looks interesting, perfect for a fiesta food and the fact that we haven't found any decent biryani here in Melbourne. Haha. I particularly got the recipe for the Pakistani biryani from Azie's blog but I kinda follow the recipe and tweaked a bit according to my preference. So here's my version of Azie's Pakistani biryani:

Pakistani Biryani
Serving for 2


3 cups of basmathi rice
4 pcs of chicken drumstick
4 pcs of star anise
2 pcs of cinnamon stick
6 pcs of cardamon pods
6 of cloves
1 tbsp of ground coriander
1 tbsp of ground caraway seed
1 tbsp of ground cumin
1 tsp of turmeric powder
2 red onions
4 tomatoes
3 potatoes
3 pandan leaves
2 tbsp of minced garlic
1 tbsp of minced ginger
2 cups of Greek yogurt
3 pcs of bay leaves
chicken stock
4 pcs of hard-boiled eggs
1/4 cup of fresh milk
saffron and red food coloring


Crispy fried shallots
Green chili
Cashew nuts

Directions to make biryani:

1. Marinate the chicken with a bit of salt, half of the garlic and ginger, ground coriander, ground caraway seed and ground cumin for an hour or more.
2. Heat oil and saute the remaining ingredients like the garlic, ginger, cinnamon sticks, cloves, star anise, cardamom pods, pandan leaves and diced onions until fully browned.
3. Insert the marinated chicken and stir gently. Pour in chicken stock and let it simmer.
4. Combine diced tomato and yogurt and pour into the chicken. Stir thorough and let the sauce reduce a bit.
5. Season with salt and sugar according to your preference and put aside once cooked.

Directions to cook basmathi rice:

1. Soak the rice for 20 minutes before drain. In a pan, insert a bit of oil, water, 2 pcs of cardamom pods, 2 bay leaves and a bit of salt.
2. Let the water boil before putting in the rice.
3. Cook the rice until 98% cooked, mine's around 10 minutes.
4. Drain the rice completely and put aside.

Directions to assemble the biryani:

1. In a rice cooker pot, layer the basmathi rice as a first layer. Pour in few tablespoons of milk, saffron and red colored food coloring.
2. Put in the slashed hard-boiled eggs, a bit of coriander and crispy fried shallots on top of the rice.
3. Layer the cooked chicken with a bit of sauce until the rice is fully covered.
4. Layer the basmathi rice until the cooked chicken is fully covered. Put in a bit of coriander, saffron and red food coloring onto the rice.
5. Repeat with the cooked chicken.
6. Finish off with green chili, coriander, cashew nuts, sultanas and crispy fried shallots. Let the biryani cook in  rice cooker for a while before serve. 

Enjoy guys because at one point of your life, you really need to try the Pakistani biryani! :)