Biryani - The Ultimate Treat For Your Senses

Hailing from the Southern region of Pakistan, Biryani comes as a scrumptious entrée, including rice and meat. What makes it a lip-smacking dish is its mix of rich Asian herbs and spices that create a festival of taste and aroma for the senses.

Yellows, oranges, whites, and reds – the rainbow of colors you’d see in this vibrant-looking dish is a joy to the eyes, and with the fresh aroma of the warm and pleasant spices – ginger, cloves, bay leaves, and cardamom – this Pakistani course is a treat for all the real food lovers.

Its history originated from the Mughal Empire back in the 16th Century; therefore, Biryani in Pakistan is famously called as Mughlai or Sindhi Biryani. Hyderabadi biryani is another type of the famous dish, but its roots belong to the neighboring country, India.


1 cup rice

1.5 tsp mint leaves


1-2 cardamom

2 red onions    

1 tbsp garlic paste

2 tbsp coriander leaves

600g cut chicken

1 tbsp bay leaves                                                            

1 tsp cumin seeds                                                          

1 tsp ginger paste                                                          

2 tbsp oil

2 cloves

1 tsp turmeric

1 cup yogurt

1 tbsp garam masala

1 tsp red chili powder

1 tsp saffron

4 green chilies

1.5 tbsp ginger

How to Make Biryani?

Marinate the chicken with 4 tbsp of yogurt and dry spices for 20 minutes. In another pot on the stove, take some water, cumin, bay leaf, black pepper, and salt. Add the rice in the boiling water. Let the spices release the flavors and drain the water when the rice gets nearly boiled (70%). Fry the onion in some oil in a wok and add the marinated chicken. Cook the chicken for 5 minutes

until it gets golden and add tomato puree. Let it cook for 15 minutes until the water and the oil seems to be separate. Add some yogurt, mint, green chili, and mix well. Add a layer of the curry at the bottom of a separate pot, add a layer of some semi-boiled rice, and then sprinkle some saffron infused in water with a few mint leaves. Repeat the process three times and leave the pot on a low flame for 10 minutes. Mix it gently and serve hot.

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