I’ve made biriani/biryani many times before but have never been 100% happy with the results and have found it a little time consuming to make. That was until someone pointed me in the direction of this recipe for Hyderabadi Biriani (the link will take you to a Youtube video of the vahrehvah.com chef making the biriani). The method for making the biriani is simplicity itself but there is certainly no compromise on the taste!
All you need to do is marinade the chicken pieces in yogurt and spices for a few hours, semi-cook some basamati rice and then transfer it all to a large pot. I used my dutch oven (cast iron, enamelled pot). First empty the chicken into the pot along with it’s marinade, cover with the half-cooked rice, sprinkle some saffron water (I also added a few drops of red and yellow food colouring) top with a scattering of fried onions and mint leaves and then leave to cook for around half an hour. In that short amount of time your chicken and rice will transform into a beautifully aromatic biriani.
I did find that the chicken stuck a little to the bottom of the pot so I intend to try baking in the oven next time. Hubby also asked me to leave out the mint leaves next time. In all though, I was really pleased to have made a quick, easy and authentic looking and tasting biriani! Top marks!