Biryani is dish that needs no introduction, its earned its name and fame and rightly so. Biryani is the soul of Pakistani food and you wont find one special occasion that does not serve Biryani as a main course, I wont be wrong if I say that people especially go to weddings to eat “Shaadi ki Biryani” which literally translates to “wedding Biryani”. Here i am sharing with you guys a version that’s popular in my family and that’s because we love our potatoes. There are many versions of biryani from Sindhi, to Bombay, to pulao to Delhi Biryani. Every community gives this dish a flare of their own and recipes may vary very slightly but it can impact the flavor a great deal. Our recipe may not be very different than that of our neighbors but by adding potatoes to our version it changes the dynamic to a true Biryani some may argue.
Many people will argue that a true biryani does not have potatoes in it, but i believe food is truly an art and a vision. A recipe is only as good as the person attempting it, so if you like potatoes in biryani add it by all means, and if you prefer it without nobody can hold you to it. I hope you guys give this recipe a try, love it as much as we do. Share with family and friends, like and comment to show me some love. Please don’t forget to subscribe to my blog, and youtube channel, and please follow me on instagram for every day inspiration and live cooking sessions.
Details
4 serving
3 hours
4
Entree
Memoni Deghi Biryani
Course: Pakistani / Indian4
servings3
hoursKey Words: Pakistani Biryani, Mutton Biryani, Goat Biryani, Chicken Biryani, Biryani, Spicy Biryani
Ingredients
1 1/2 lbs goat meat or 1 whole chicken (skinless cut into 16 pcs)
1 tbs ginger garlic paste
1 tbs crushed red pepper
1 tbs garam masala
2 1/2 tbs cumin
1 tsp turmeric powder
1 tsp shaan chaat masala
3 tbs Shaan bombay Biryani masala
3 tbs Shaan Sindhi Biryani masala
Salt to taste
1 cup yogurt
2 large potatoes peeled and quartered
2 large tomatoes sliced thin
3-5 thai peppers
1/4 cup chopped cilantro
Handful of fried brown onions
3 cups basmati rice (royal)
1 large bay leaf
1 large black cardamom
1 medium cinnamon stick
3 tbs of vinegar
1/2 cup oil
3 tsp Yellow food coloring
1 teaspoon of kewra water
Water as required
Directions
- In a pot combine oil, meat (chicken/mutton), 1/2 cup yogurt, ginger garlic paste, 2 thai peppers, 1/2 tbs of each garam masala, crushed red pepper, 1 tbs cumin, 1/4 tsp of turmeric, 3 tablespoons of each bombay and Sindhi biryani masala, salt to taste and 2 1/2 cups of water for goat/beef, if making it with chicken, do not add water and let it cook in its own liquid. Let the gravy cook on medium low flame for at least 2 hours or until the meat is tender or 1/2 hr for chicken.
- Par boil peeled and quarter potatoes with 1/2 tsp of biryani food color and add the potatoes in the gravy for the last 7-10 mins.
- Boil water in a separate pot for the rice. Salt the water and add 1 bay leaf, 1 black cardamom, 1 cinnamon stick, remaining cumin, 1 thai green chili and 3 tbs of vinegar. Soak and rinse the rice for 5-7 mins ONLY. Once the water is boiling add rice and boil the rice (7 mins maximum). Drain the rice and set aside.
- Slice tomatoes, chop cilantro, and Thai pepper and add them to a bowl, to this add the the remaining seasonings crushed red pepper, cumin, turmeric, garam masala, salt to taste, and shaan chaat masala.
- In a separate bowl whip the remaining yogurt and add 3 tsp biryani food color.
- Now layer the biryani, meat and potatoes in the bottom of the pot, tomato slice masala, crispy fried shallots, whipped yogurt and lastly the rice.
- Set it on a high flame for the first 7 to 10 mins uncovered.
- *In the meantime heat a few tablespoons of water add kewra and pour it on top of the biryani evenly for fragrance, then lower the flame, leave it to steam for 15-20 mins covered. (This step is optional, I don’t like perfume in my food so I never do it but it is a part of making biryani originally so I have added it to the steps)
- Serve hot and enjoy!!
- Accompaniments: yogurt raita, red onion salad, and sweet lassi to cool down the palette.
- Note: I am not a professional chef/ recipe writer, these measurements are an estimate. Please taste the recipe as you go and make adjustments accordingly.
