From our kitchen to yours

Syed Komail Abbas

BiryaniBiryani is very popular in the Indian subcontinent. Though, typically cooked with meat – chicken, beef or mutton – it can also be prepared with shrimp, fish and vegetables in addition to seasoned rice and spices. It is not a quick or simple dish to make, but the taste will make it worth the time and effort.

1 kg boneless chicken cubes
3 1/2 cups basmati rice, boiled
1/2 tsp chili powder
Pinch of turmeric powder
1/2 tsp coriander powder
3 medium onions, finely
4 medium tomatoes, finely
chopped or pureed
1 finely chopped spring onion 1
(leaf only)
4 tbsp green chili peppers, finely
chopped and fried
1/2 tsp ginger garlic paste
2 tbsp (and a few for garnishing)
coriander and mint leaves
4 tbsp butter
Salt to taste

Preheat oven to 180 C.
Heat butter and fry onions and ginger garlic paste until golden brown. Add tomatoes and all seasonings. Stir until the gravy thickens. Add spring onion, chicken pieces, coriander, mint leaves and green chilies. Cook for about 8-10 minutes. Set aside.
Grease a large pan with butter. Spread a layer of half the chicken, sprinkle with the coriander and mint leaves, and cover with half the rice. Repeat the layers, omitting the mint and coriander leaves. Garnish the rice with fried onions, coriander and mint leaves. Cover with aluminum foil. Put in a preheated oven for 10-15 minutes.
Serve hot with yogurt.