Ingredients (Serves 4–6)

• 500 g basmati rice (2½–3 cups)
• 1 kg chicken (bone-in preferred)
• 200 g yogurt (¾ cup)
• 3 large onions (thinly sliced, for frying)
• 1–2 tomatoes (optional)
• 3 tbsp ginger-garlic paste
• 3–4 green chilies (slit)
• 1 cup mint leaves, 1 cup coriander (chopped)
• 2 tbsp lemon juice
• 3–4 tbsp ghee + 3–4 tbsp oil
• Saffron (10–12 strands) soaked in 2 tbsp warm milk
• Salt to taste (about 2½ tsp)
• Whole spices: bay leaves, cardamom, cloves, cinnamon, star anise, cumin seeds
• Dry spices: 2 tbsp red chili powder, 1 tsp turmeric, 1 tbsp coriander powder, 1 tsp garam masala
• Optional: kewra/rose water, fried cashews/raisins

Preparation

1. Soak rice 30 mins. Slice onions. Soak saffron in warm milk.
2. Marinate chicken with yogurt, spices, ginger-garlic, chilies, mint, coriander, lemon juice & oil. Rest 2–4 hrs (overnight best).

Fried Onions (Birista)

Fry sliced onions in oil/ghee on medium heat until deep golden brown. Drain on paper towels. Reserve half for layering, half for garnish.

Parboil the Rice

1. Boil water with salt and whole spices.
2. Add soaked rice, cook 5–7 mins until 70% done. Drain & spread.

Layering (Kachchi Dum)

1. Grease heavy pot with ghee.
2. Spread marinated raw chicken at bottom.
3. Top with fried onions, mint, coriander, tomato slices (optional).
4. Add parboiled rice. Sprinkle remaining fried onions, herbs, saffron-milk, ghee, kewra.

Cooking (Dum Method)

1. Seal pot with tight lid (or dough/towel).
2. Place on tawa/heat diffuser. Cook 3–4 mins medium heat, then 40–50 mins on very low heat.
3. Rest 10–15 mins before opening lid.

Serving

Fluff gently, serve hot with raita, lemon wedges, and salan/chutney.

About Sindhi Biryani

Sindhi Biryani comes from Sindh (Pakistan). It is very spicy, tangy, and full of flavor. Tomatoes, yogurt, green chilies, and potatoes make it unique.

Step-by-Step Method

1. Marinate the meat: Mix chicken or mutton with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Rest 30 mins.
2. Cook the meat: Fry onions, then add tomatoes, green chilies, and marinated meat. Cook until meat is soft and masala thick.
3. Boil the rice: Cook basmati rice with whole spices (cloves, cardamom, cinnamon). Keep it half-cooked.
4. Layering: In a pot, first put rice, then meat, then repeat layers. Add fried onions, mint, coriander, sliced green chilies, and saffron water.
5. Dum cooking: Cover tightly and cook on low heat for 20–25 mins.

About Malabar Biryani

Malabar Biryani comes from Kerala’s Malabar region. It is mildly spiced, rich in flavor, and cooked with ghee, caramelized onions, cashews, and raisins. Compared to Hyderabadi or Sindhi biryani, it is less spicy and has a slightly sweet taste.

Ingredients

• 2 cups Jeerakasala/Khyma rice (or basmati rice)
• 750 g chicken or mutton (with bones)
• 2 large onions (thinly sliced)
• 2–3 green chilies (slit)
• 2 tbsp ginger-garlic paste
• ½ cup yogurt
• ½ tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• ½ tsp garam masala
• ½ cup mint leaves & ½ cup coriander leaves
• 2 tbsp lemon juice
• 3–4 tbsp ghee
• 10–12 cashews + 10–12 raisins (fried in ghee)
• Whole spices: cardamom, cloves, cinnamon, bay leaf
• Salt as needed

Step-by-Step Method

1. Cook the rice: Wash and soak rice 20 mins. Boil with whole spices until 70% cooked. Drain and keep aside.
2. Prepare chicken masala: Fry onions in ghee until golden. Add ginger-garlic paste, chilies, and spices. Add yogurt and chicken. Cook until chicken is soft and masala thick.
3. Layering: In a heavy-bottom pot, spread ghee, then add a layer of rice, then chicken masala, then more rice. Sprinkle fried cashews, raisins, mint, and coriander.
4. Dum cooking: Cover tightly and cook on low flame for 20–25 minutes.