Kashmiri Biryani

We have loved sharing Kashmiri recipes with you each week, and are excited to start introducing dishes from other regions of India as well. But first, loved by one and all we bring to you the recipe of Kashmir Biryani from an expert in Kashmiri cooking, foziagrasool. Kashmiri Biryani is spicy and is often prepared on Fridays or special occasions like Eid.

Kashmiri Biryani

If the curd is sour, feel free to omit the vinegar from the recipe. You can have the Biryani with your favourite done (walnut) chutney.

Prep Time: 30 mins Cook Time: 90 mins Servings: 6 Difficulty: Intermediate

Ingredients for Kashmiri Biryani

• P Mark Kachi Ghani Mustard oil: 5 tbsp

• Chicken: 1

• Ric; 1/2 kg

• Biryani Powder: 1 tbsp

• Onions: 3 (chopped)

• Curd: 400g

• Bay Leaves: 2

• Black cardamom: 2

• Green cardamom: 5

• Black Pepper: 2

• Cloves: 2

• Red Chilli Powder: 1 tbsp

• Turmeric powder: 1 tbsp

• Vinegar: 2 tbsp

• Garlic Cloves: 2

• Salt: According to taste

• Coriander leaves (for garnish)
  

Method for Kashmiri Biryani

1. Soak the rice in water for 30 minutes.

2. Meanwhile, in a pot, add half a pot of water and turmeric powder. Bring it to a boil.

3. Add the whole chicken to the boiling water and cook until the chicken turns yellow.

4. In a separate pan, heat some oil and sauté the onions until they're golden, then brown the chicken in the same oil.

5. Add yoghurt, bay leaves, both cardamoms, black pepper, cloves, salt, chilli and turmeric powders, and biryani spice to the pot. Add the sautéed chicken, vinegar, and golden onions to this mix, cooking over a moderate flame until the chicken is tender.

6. After 30 minutes, boil some water and add the soaked rice. Cook until it's 90% done.

7. Once the rice is 90% cooked, layer it over the cooked chicken mixture.

8. Garnish the rice layer with additional fried onions, a spoonful of biryani spice, and fresh coriander.

9. Cover and cook for about 30 minutes.

10. Serve hot and enjoy your Kashmiri biryani!
    

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