2 teaspoons vegetable oil, plus more
2 large onion, thinly sliced
Boiled eggs (optional)
2 teaspoons cumin seeds
2 cinnamon sticks
1 Elachi (cardomom) pod
4 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and
julienned (¼ cup)
2 cups plain yogurt
½ teaspoon cayenne pepper
2 Tablespoon Harrisa Paste
1 teaspoon Turmeric Powder
1 Tablespoon Garam Masala
2 cup water
1 cup lentils (boiled)
1 packet dried prunes
Salt to taste
½ cup unsalted butter / ghee (Clarified butter), melted
2 chiles, seeded and minced
2 cups basmati rice
1 teaspoon saffron threads
½ cup milk
Salt to taste
1 cups dried cranberries
½ cup chopped pistachios, for garnish
½ cup finely chopped mint
¼ cup finely chopped cilantro
In a large bowl, cover the cranberries
water and let stand for 1 hour; drain.
medium bowl, cover the rice with water
soak for 30 minutes, drain.
Meanwhile, in a medium saucepan, heat
vegetable oil. Add the onion slices and
stirring occasionally, until browned
about 7 minutes. Drain on paper towels.
Fry Potato’s (you could use egg yellow
to colour potato or you could opt and
In a large saucepan, toast the saffron
moderately high heat, 30 seconds.
saffron to a small bowl and let cool.
threads and add the milk.
In the same large saucepan, heat the 2
tablespoons of oil. Add the cumin seeds
over moderately high heat until
fragrant. Add the
garlic and ginger and cook over
heat until the garlic is golden. Add
cayenne pepper, Harrisa paste,
masala, salt and the 2 cup of water and
over low heat, stirring occasionally,
pieces and cook until cooked through.
Preheat the oven to 180 degrees.
In another large saucepan of boiling,
water, cook the rice until al dente.
return to the saucepan. Stir in half of
saffron milk, cover, and set aside. Add
remaining saffron milk to the chicken
Begin to layer your biryani
Begin with chicken mix, place fried
prune, boiled eggs between the mixture.
Top with lentils and fried onions.
Make a vagaar using ½ cup ghee (Clarified butter), and the
pour lavishly over.
Layer rice over.
Cover with foil
Bake the biryani for about 20 minutes,
heated through. Uncover and garnish
chopped, cranberry, pistachios, mint
cilantro, and serve immediately
INFO / TIPS / CREDITS
Best served with Apple and Pine infused
Riata created by ©ookingwithѢΐѢΐ
250 ð bulgarian yoghurt,
2 Tbsp green masala
1 tsp ground cumin
Finely cubed green granny smith apple
Finely cubed pineapple
Combine all together, mix well , best