A family favourite, this easy chicken biryani is not too spicy and easy to make for a comforting weeknight supper. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, biryani recipe until ‘holes’ begin to appear on the top of the rice and all the water has been absorbed.
Heat the oil in a frying pan, add the shallots, onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing. Add the chicken and stir fry for four minutes. Add the spices and stir for one minute, then stir in the yoghurt and simmer for 1-2 minutes. Add the sugar, raisins and part-cooked rice.
Place over a very low heat and cook for ten minutes. Remove from the heat and leave to rest for five minutes. Serve large spoonfuls garnished with the reserved shallot and onion mixture. The BBC is not responsible for the content of external sites. Read about our approach to external linking.
Learn how to make this authentic Veg biryani recipe, a vegetarian dish dum cooked and packed full of your favorite rice, veggies, spices. This Veg Biryani is an authentic Indian vegetarian recipe packed full of your favorite rice, veggies, and spices. Made with patience and lots of love, this delicious veg dum biryani requires both care and attention to detail. The savory flavors in your first bite are well worth the time and effort spent in the kitchen. The curry can be meat based or vegetable based. Usually the meat is marinated and cooked later for the curry, but for vegetables marination is not done or is needed. Biryani is also spelled as Biriyani and is popular not only in India but in South Asia as well.
What is Dum Cooking Dum cooking is also known as dum pukht or cooking on dum. The dum pukht method of cooking comes from Persia. It is a technique or method of slow cooking food in tightly sealed earthen pots. The various layers of food or the ingredients are kept in a clay pan or pot which is then sealed tightly using wheat flour dough.