My Biryani

Everyhouse has a special Friday biryani or a special similar rice dish usually prepared for Eid and such occasions. This is the recipe for my biryani. Its not so complicated but just has different components. Some people make biryani using rice and gravy in separate layers but I prefer to make it the mixed style.

For rice:
3 cups rice
salt

For gravy:
Biryani spice mix powder (4 table spoon-you can adjust for preferred spiciness)
One medium chicken chopped into medium size
1 yoghurt (small)
2 tablespoon tomato paste
1 cup water
salt and pepper to taste
1 tsp turmeric dissolved into one cup water
2 tablespoon ghee


For garnish:
3 medium size onions chopped and fried till golden and crispy
1/2 cup cashew nuts (fried till golden)
1/2 cup raisins (fried till golden)
Hard boiled eggs (chopped into quarters)
handful coriander leaves.

How to:

First mix chicken, yoghurt, spices, tomato paste and salt and pepper.
Heat 1 tbsp ghee in pot (a big pot) and add chicken mixture. When chicken fries nicely add the cup of water and simmer on low heat.

At the same time cook rice until almost one third done. Not hard but not too soft. (i check by squishing with finger and when the rice grain just loses its hardness). Add the rice on top of the simmering chicken mixture and pour the turmeric water mixture and rest of ghee on top of rice.

Add half of fried onions and mix the chicken and rice once. (Dont over mix -Just so that all the chicken is not at the bottom). Cover the lid with a small towel and place the lid on top. Put heat on very very low and let the steam cook the rice.

Place biryani into serving tray or bowl and  garnish with the onions, fruit and nuts. I place eggs on top and finally add coriander.

And heres how it looks like ;)

BIRYANI IS BEST SERVED WITH COLD RAITA (YOGHURT, CUCUMBER, TOMATO, ONIONS AND CORIANDER SALAD)

Hope you all will enjoy with your families, Eid Mubarik! :)