Simple Biryani by @samsweetandspicetreats

40 min
Medium

4 servings

🍗

1 kg

Chicken

🫚

15 ml

Ginger Garlic Paste

🍚

710 ml

Boiled Rice

🥣

110 g

Yogurt

🌶️

1.5 tbsp

Shaan Punjabi Yakhni Pulao Masala

🌶️

1.5 tbsp

Shaan Sindhi Biryani Masala

🌿

7.5 ml

Garam Masala Powder

🍋

15 ml

Lemon Juice

🌿

2 g

Curry Leaves

🌿

15 g

Fresh Coriander

🌱

15 g

Fresh Mint Leaves

🌶️

30 g

Green Chilli

💧

1 ml

Kewra Water

🟡

1 ml

Yellow/orange Food Colour

🫒

45 ml

Oil

🧈

15 g

Butter Or Ghee

Preparation Steps

  1. Step 1/16

    Chop 2 green chilies and reserve the remaining green chilies whole for layering.

    green chili
    🔪knife
    🪵cutting board

  2. Step 2/16

    Heat 3 tbsp cooking oil in the large heavy-bottomed pot over high heat.

    cooking oil
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons

  3. Step 3/16

    Add the chicken, 1 tbsp ginger garlic paste, and chopped green chilies to the hot oil.

    chicken
    ginger garlic paste
    green chili
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  4. Step 4/16

    Cook the chicken over high heat for 2 minutes, stirring so the pieces are coated with the aromatics.

    chicken
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  5. Step 5/16

    Pour 1/4 cup water into the pot and cover it with the lid.

    water
    🍲large heavy-bottomed pot with lid
    🥛measuring cup

  6. Step 6/16

    Cook the covered chicken over medium heat until fully cooked and tender, about 20 minutes.

    chicken
    🍲large heavy-bottomed pot with lid

  7. Step 7/16

    Turn off the heat once the chicken is cooked through.

    chicken
    🍲large heavy-bottomed pot with lid

  8. Step 8/16

    Combine 6 heaped tbsp plain yogurt, 1 1/2 tbsp Shan Punjabi Yakhni Pulao Masala, and 1 1/2 tbsp Shan Sindhi Biryani Masala in the mixing bowl.

    plain yogurt
    Shan Punjabi Yakhni Pulao Masala
    Shan Sindhi Biryani Masala
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/16

    Mix in 1/2 tbsp garam masala powder, 1 tbsp lemon juice, curry leaves, a few drops of kewra water, and food coloring.

    garam masala powder
    lemon juice
    curry leaves
    kewra water
    yellow or orange food coloring
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  10. Step 10/16

    Pour the spiced yogurt mixture over the cooked chicken.

    plain yogurt
    Shan Punjabi Yakhni Pulao Masala
    Shan Sindhi Biryani Masala
    garam masala powder
    lemon juice
    curry leaves
    kewra water
    yellow or orange food coloring
    chicken
    🍲large heavy-bottomed pot with lid
    🥣mixing bowl
    🥄wooden spoon

  11. Step 11/16

    Scatter fresh coriander, fresh mint leaves, and the whole green chilies over the chicken mixture.

    fresh coriander
    fresh mint leaves
    green chili
    🍲large heavy-bottomed pot with lid

  12. Step 12/16

    Layer the 3 cups boiled rice evenly over the herb and chicken layer.

    boiled rice
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  13. Step 13/16

    Drizzle the remaining kewra water and food coloring over the rice.

    kewra water
    yellow or orange food coloring
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons

  14. Step 14/16

    Dot the rice with 1 tbsp ghee or butter and cover the pot tightly.

    ghee or butter
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons

  15. Step 15/16

    Steam the biryani over low heat for 20 minutes without lifting the lid.

    boiled rice
    chicken
    🍲large heavy-bottomed pot with lid

  16. Step 16/16

    Rest the covered biryani for 5 minutes, then gently serve the layers with onion tomato raita if desired.

    boiled rice
    chicken
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Condiments, Grains, Herbs and Spices, Fruits, Herbs, Flavorings

Ingredients

Chicken, Ginger garlic paste, Boiled rice, Yogurt, Shaan Punjabi Yakhni Pulao masala, Shaan Sindhi biryani masala, Garam masala powder, Lemon juice, Curry leaves, Fresh coriander, Fresh mint leaves, Green chilli, Kewra water, Yellow/orange food colour, Oil, Butter or ghee

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Onion-free, Tomato-free

Calories

690 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 65g, Fat: 28g, Fiber: 3g, Sugar: 4g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 3.2mg, Potassium: 480mg, Sodium: 950mg

Vitamins

Vitamin A: 130mcg, Vitamin C: 25mg, Vitamin B12: 0.6mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

large heavy-bottomed pot with lid, mixing bowl, wooden spoon, measuring spoons, measuring cup, knife, cutting board

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Lunch, Dinner, Weekend Meal, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Sindhi, South Asian

Geographic

Pakistan, Sindh

Various

Aspect

Texture

Fluffy, Tender, Moist, Layered

Flavors

Spicy, Aromatic, Savory, Tangy, Herbaceous, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool rapidly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze in airtight portion-sized containers,Thaw in the refrigerator before reheating)