We have reached the end of our #30days30plate and it has been such a fun journey. I’ve really enjoyed all the interactions that I have with you guys and look forward to your comments when you try out one of my recipes.
For this final post before we resume normal blog activity – and I can’t wait to show you what my garden has been up to! – I wanted to share one of the biryani recipes that I use for easy fool-proof biryani. This is my cousin Afshan’s recipe. Afshan is a FABULOUS cook, as most women in my family are, and came up with this because her three strapping young sons (they were such cute babies not that long ago!) request chicken biryani often. When they were little, like most kids, they wanted chicken biryani that was boneless so that’s where this version was born.
Let me show you how I make my cousins biryani.
First, we’ll need our ingredients.
We will need six boneless skinless chicken breast, Shan Masala’s Sindhi Biryani Mix , Shan Masala’s Biryani Masala, one 6 oz. can of tomato paste, 1/4 cup of vegetable oil, two onions, 2 cups of plain yogurt, ten aloo bukhara which are dried plums that you can find in a Pakistani or Indian grocery store, ginger and garlic paste, one lime, some dried mint, chopped green chiles, and chopped cilantro. Oh and of course, basmati rice. You could either use sela rice like I did in my kabuli pulao or regular basmati rice like I do in my steamed basmati rice.
First, we’ll need to chop up our onions.
While the onions are frying, take this opportunity to cut the boneless skinless chicken breast into large cubes. I always use a plastic cutting board when dealing with meat because I don’t want to be gross. Do you want to be gross? If not, I would highly suggest getting a plastic cutting board that you can clean thoroughly.
Mix the yogurt mixture with the chicken, green chile, the aloo bukhara, and half of the chopped cilantro. Lower the heat on the pot to medium and cover and cook for an additional 15-20 minutes, stirring occasionally.
While the chicken is cooking, heat up a large pot of water and bring it to a boil. Salt with enough salt so you can taste it in the water – this varies with the amount of water and size of the pot so I can’t give you an exact amount – and cook the rice till it is 80% cooked. If you are using sela rice, make sure that you soak this for three to four hours in advance. If you are using regular basmati rice, rinse and soak for only 30 minutes.
For 6 chicken breasts, we will be using 5 cups of rice. This will fill one large aluminum foil tray.
The rest of the ingredients that you need for the biryani is the rest of the chopped cilantro, some lemon juice, and orange biryani coloring, and red biryani coloring. These are obviously optional but it adds to the flair of it all.
Mix together the smallest amount, like literally the tip of a teaspoon, of each of the colors in a bowl and mix with lemon juice. Keep this to the side until you’re ready.
Pour all of the rice in the bottom of your pan and put all the chicken in the middle layer. Top with the chopped cilantro, dried mint, and the food coloring in random places, the chopped cilantro, and the juice of a lime or lemon on top. Cover this with foil and place in a 350 degree oven and allow this to bake and steam for 30 minutes.
Serve this with some kababs and raita of your choice.
It’s truly a crowd favorite!
I hope you guys enjoy the recipe and I hope you guys have enjoyed #30days30plates!
Let me know if you try this out!
Eid Mubarak, everyone!
a list of instructions to follow!