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Biryani is considered by most to be the unofficial national dish of Pakistan. The origins of the dish are uncertain, but this rice dish is popular throughout the subcontinent of India, with each region having its own variation.

INGREDIENTS

Rice

• 1 cup rice preferably basmati rice that has been soaked for 30 min

• 2 ½ cups water

• 1 bay leaf

• 1 cinnamon stick

• 2 whole cloves

• 2 whole cardamom

• Salt

Gravy

• 2 large onions

• 2 large tomatoes

• ½ cup canola oil

• 1 large potato (optional)

• 3 whole cardamom

• 3 whole cloves

• 3 cinnamon sticks

• 5 whole peppercorns

• 1 bay leaf

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp garam masala powder

• 2 cups yoghurt

• 1 tsp salt

• 500g/ 1lb. chicken you can also use lamb, beef or prawns

• 5 dried plums soaked

• 3 green chilies or jalapeños

• ½ cup fresh cilantro, chopped

• ½ cup fresh mint, chopped

• 2 tbsp lemon juice

• ¼ tsp saffron dissolved in 3 tbsp of warm milk

INSTRUCTIONS

The Rice:

1. In a deep non-stick pot combine the rice, water, salt, and rice spices. Cook on high, when it starts boiling reduce the heat to medium; let it simmer under a lid until rice is cooked.

2. Strain the rice, and keep aside.

The Gravy:

1. Slice the onion finely and cut the tomatoes in cubes.

2. While the rice is cooking, heat the oil in a large nonstick skillet and fry the cubed potato first if you are including it, then set the fried potato aside.

3. Then add whole spices (cardamom, cloves, cinnamon sticks, peppercorn, and bay leaf) to the pan with the oil together with sliced onion. Fry until the onions turn golden.

4. Add the ginger and garlic paste, tomatoes, red chili powder, turmeric powder, cumin, coriander powder, and garam masala powder. Sauté on medium heat for 4 to 5 minutes.

5. Add yogurt, salt, and chicken. Cook on medium heat, stirring occasionally until the gravy is thick and oil separates.

For Assembling:

1. In a deep pan transfer half of the cooked rice, spreading it evenly.

2. Ladle all the gravy evenly over the rice, followed by fried potatoes, soaked plums, green chilies, chopped cilantro, and mint, then sprinkle with lemon juice.

3. Add the remaining half of the rice, spread it evenly, and sprinkle with saffron milk.

4. Cover the pan with aluminum foil.

5. Place the pan in oven and cook on low heat for 15-20 minutes.

6. Transfer on serving plate and garnish with chopped mint and coriander.