Muradabadi Biryani with a Twist

Ingredients

• 500g (2 cups) basmati rice 500g (2 cups) basmati rice
• 500g (1 lb) chicken or lamb, cut into pieces 500g (1 lb) chicken or lamb, cut into pieces
• 1 cup plain yogurt 1 cup plain yogurt
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• A pinch of saffron strands A pinch of saffron strands
• 1/4 cup warm milk 1/4 cup warm milk
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large bowl, combine the yogurt, minced garlic, grated ginger, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
3. 3.
   Add the chicken or lamb pieces to the marinade and coat them evenly. Allow the meat to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavors.
4. 4.
   Heat oil in a large pan and fry the thinly sliced onions until golden brown. Remove half of the fried onions and set aside for garnishing.
5. 5.
   In the same pan, add the marinated meat and cook until it is browned on all sides. Add the chopped tomatoes and slit green chilies. Cook until the tomatoes are soft and the meat is tender.
6. 6.
   In a separate small bowl, soak the saffron strands in warm milk and set aside.
7. 7.
   In a large pot, bring water to a boil and add the soaked and drained rice. Cook the rice until it is 70% cooked. Drain the rice and set aside.
8. 8.
   Layer the partially cooked rice over the meat in the pan. Drizzle the saffron-infused milk over the rice and sprinkle the remaining fried onions, mint leaves, and coriander leaves on top.
9. 9.
   Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.
10. 10.
    Gently fluff the biryani with a fork before serving. Garnish with additional fried onions, mint leaves, and coriander leaves.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy grains.
• Saffron strands — Soak the saffron strands in warm milk for at least 15 minutes to release their vibrant color and aroma.
• Mint leaves — Tear the mint leaves by hand to release their fragrance and avoid bruising.
• Coriander leaves — Chop the coriander leaves just before garnishing to retain their freshness.
• Onions — Slice the onions thinly and fry them until golden brown for a crispy and flavorful garnish.

Tips & Tricks

• For a vegetarian version, replace the meat with vegetables like potatoes, carrots, and peas.
• Add a handful of soaked and drained raisins and cashews to the biryani for a touch of sweetness and crunch.
• To enhance the aroma, add a few drops of kewra water or rose water to the saffron-infused milk.
• Allow the biryani to rest for 10 minutes after cooking to allow the flavors to meld together.
• Serve the biryani with raita (yogurt sauce) and a side of pickles for a complete meal.

Serving advice

Serve the Muradabadi Biryani hot, garnished with fried onions, mint leaves, and coriander leaves. Accompany it with raita (yogurt sauce) and a side of pickles for a burst of flavors.

Presentation advice

Present the Muradabadi Biryani in a large serving dish, allowing the layers of rice and meat to be visible. Garnish it with a sprinkle of saffron strands and a few whole spices for an elegant touch.