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Biriyani

Biriyani

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
NICOL ZAHRA

NICOL ZAHRA

One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.
  2. Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
  3. Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
  4. In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TUNISIANSWIFE
21

TUNISIANSWIFE

3/29/2006

quick, easy, and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish.

Caroline C
10

Caroline C

3/21/2008

I played around with the spices til it was to our taste. The other changes I made were to use fresh mint, and canned tomatoes; I used turmeric to color the rice yellow; I also added about half a cup of heavy cream that needed using up. This turned out really good. Thanks!

jennilynnjean
7

jennilynnjean

10/13/2009

Yummy yumm yum! I love this recipe. Suprised hubby with it. He is from Pakistan. (and me I am a white girl from the midwest.) This is easy to follow. Only difference I made was cut down on the chilies. I only used one.. otherwise..OUCH! So Delicious!!

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