Biryani is a famous dish from India and Pakistan, but it originated from Persia. There are many varieties of Biryani, and some of the more famous are:
Fish Biryani, Kolkata Biryani, Kashmiri Biryani, Bombay Biryani, and many many more.
Michael is preparing in this video a chicken Byriani, but the chicken can be easily replace by potatoes and the dish becomes vegetarian or even vegan. In the video, Michael gives suggestions on how you can make this dish with potatoes.
Ingredients for 6 servings:
5 onions to make oil infused with onions
3 chicken breasts or 3 cooked large potatoes for Vegetarians
Marination:
3 tablespoons of white yogurt
1 tablespoon of garam masala
1 tablespoon of red paprika (I use sweet paprika)
1 tablespoon of garlic ginger paste
4 fresh tomatoe
1/2 kg of canned tomatoes
1 tablespoon of tomatoe purée
50ml water
1 tablespoon of garam masala
1 tablespoon of ground coriander
1 tablespoon of ground cumin
1 bunch of fresh coriander
700 g of basmati rice (soaked in cold water), calculate 120g of rice per person
Saffron mix:
1 teaspoon of saffron or 1 tablespoon of tumeric
100 ml warm milk
1 tablespoon of sugar or honey or sirup
Garlic Ginger paste:
same quantity of peeled garlic (10 cloves) and peeled ginger. 1 teaspoon of salt.
Mild mint sauce:
20 leaves of fresh mint
1 tablespoon od dried mint
5 tablespoons of white yogurt
salt and lemon juice to taste.
Spicy chilli sauce:
5 spicy fresh peppers
1 tablespoon of lemon juice
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon of garlic ginger paste
1 tablespoon of dried chilli
5 spoons of fresh coriander for color and taste
salt to taste
For the recipe, please follow instructions in the video.
Enjoy!