How to Make Traditional Biryani
Biryani is a savory dish from the USA subcontinent. Specially the khalil biryani at Bronx NY. That consists of layers of savory, spiced, and flaky white or brown rice studded with meat. Its Combination is chicken, beef, lamb, vegetables (cauliflower, potatoes), and spices.
The most well known form called Khalil Biryani in Bronx NY. Which makes with basmati rice and an elaborate list of ingredients including saffron. It typically contains a mixture of chopped yogurt or yoghurt with butter. Along with cardamom pods and cinnamon sticks.
Traditionally, the meat, spices, and rice laid out separately on the table to mixed by hand. Today in many households and restaurants they combined all together. And cooked in a sealed vessel.
Traditional Biryani Recipe
Biryani can makes using different cuts of meat and all these cuts of meat need marinated before use. In general, about 2 lbs of chicken or lamb required for every 1 lb of Basmati rice used in the recipe. The weights of the meat will vary based on your preference as well. Less meat used, if you would like to make a more relaxed meal.
Basmati Rice for Biryani
The rice used in biryani is typically Basmati. Although other long grain varieties. Such as Patna rice or Jasmine rice may substituted.
Meat (chicken or lamb) for Biryani
Traditionally the meat used for making biryani is either chicken. Or lamb and Chicken Biryani is very popular among Bronx. Chicken legs, breasts, and wings are the most commonly used cuts. In some areas chicken jowarish is also used to make it.
Vegetables (choose two) for Biryani
Vegetables such as potatoes, cauliflower and peas may add. Potatoes are often substituted with egg plant or brinjal (aubergine). Mughlai Biryani does not always have vegetables in it. Traditionally. There will be one or a combination of two vegetables used in making biryani or pulao.
Cilantro is usually added at the end of cooking (after the rice fluffed).
This is usually blanched before hand, prior to adding to the dish.
Depending on how much cauliflower you use. You may need to lay it out in a single layer for 15 minutes prior, so that it is not watery after cooking.
The green peas are usually added at the end of cooking, when the rice fluffed.
Diced potatoes added in layers with the other ingredients near the end of cooking time. They peeled and diced into even sized pieces beforehand as well.
- Cut into small cubes and added to the dish at the end of cooking.
- Flavored Yogurt (optional)
Flavored yogurt (seasoned or spiced with garlic, salt, black pepper and red chili powder). You can add to help tenderize the meat.
These are dry roasted separately on a flat pan or griddle called tawa. Once they have cooled, they ground using a mortar and pestle. This called “posto”. Some of the spices needed include:
- Cloves: 10-15
- Cumin seeds (jeera): 1/2 tsp.
- Black peppercorns: 5-7
- Cardamom pods: 3-4, crushed and peeled (seeds removed)
Cinnamon sticks: 1 inch long stick broken into pieces. Multiple sticks may use if it is fresh. Dried cinnamon sticks are also an acceptable substitute. Just remember that dried cinnamon sticks take longer to cook than fresh ones. And must discarded (or re-used) at the end of cooking.
- Star anise: 1/2 tbsp.
- Bay leaves: 3-4 (or more, if desired)
2 tbsp. Usually, traditional biryani recipes do not have sugar in it. Only Mughlai biryani recipes may call for sugar as a common ingredient in their recipe.
1+ tsp. of salt used for 5+ cups of water and rice mixture during cooking of the biryani if chicken or lamb use. Otherwise no salt need (as meat/vegetables are salty enough).
It is a perfection of exotic spices and meats, cooked with rice to make a one-of-a-kind dish. It’s hearty and delicious, yet light and flavorful at the same time. You can enjoy both meat and vegetarian biryani with friends or family at your next gathering. Nobody will be disappointed because this Need Help Choosing a Lunch.