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Multani Style Biryani

Name: Multani Style Biryani
Prep time: 900 s
Cook time: 2700 s
Total time: 3600 s
Yield: 8
Ingredients: 1 kilogram Rice white long-grain regular cooked unenriched with salt; 5 liters Beverages water tap well; 3 Units Spices anise seed; 1/2 cup Vinegar distilled; 2 tablespoons Salt table; 2 tablespoons Oil olive salad or cooking; 1 kilogram Chicken broiler rotisserie BBQ breast meat and skin; 250 grams Nestle Milkpak Yogurt; 1 teaspoon Spices coriander seed; 8 Units Peppers hot chili green raw; 1/2 cup Onions yellow sauteed; 2 tablespoons Spices garlic powder; 1 tablespoon Spices ginger ground; 1 tablespoon Salt table; 1 tablespoon Spices chili powder; 3 Units Tomatoes red ripe raw year round average; 400 grams Tamarinds raw; 30 grams Coriander (cilantro) leaves raw; 4 tablespoons Spearmint fresh; 1 cup Butter Clarified butter (ghee); 1 cup Oil olive salad or cooking; 1 tablespoon Lemon juice raw

60'

Let's cook

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This recipe guides you through making a flavorful Multani biryani, combining aromatic spices with tender chicken and perfectly cooked rice.

Dinner

Source of protein

Ingredients

Servings

- 8 Portions +

Rice, white, long-grain, regular, cooked, unenriched, with salt

1 kilogram Rice, white, long-grain, regular, cooked, unenriched, with salt

Beverages, water, tap, well

5 liters Beverages, water, tap, well

Spices, anise seed

3 Units Spices, anise seed

Vinegar, distilled

1/2 cup Vinegar, distilled

Salt, table

2 tablespoons Salt, table

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Chicken, broiler, rotisserie, BBQ, breast meat and skin

1 kilogram Chicken, broiler, rotisserie, BBQ, breast meat and skin

Nestle Milkpak Yogurt

250 grams Nestle Milkpak Yogurt

Spices, coriander seed

1 teaspoon Spices, coriander seed

Peppers, hot chili, green, raw

8 Units Peppers, hot chili, green, raw

Onions, yellow, sauteed

1/2 cup Onions, yellow, sauteed

Spices, garlic powder

2 tablespoons Spices, garlic powder

Spices, ginger, ground

1 tablespoon Spices, ginger, ground

Salt, table

1 tablespoon Salt, table

Spices, chili powder

1 tablespoon Spices, chili powder

Tomatoes, red, ripe, raw, year round average

3 Units Tomatoes, red, ripe, raw, year round average

Tamarinds, raw

400 grams Tamarinds, raw

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Spearmint, fresh

4 tablespoons Spearmint, fresh

Butter, Clarified butter (ghee)

1 cup Butter, Clarified butter (ghee)

Oil, olive, salad or cooking

1 cup Oil, olive, salad or cooking

Lemon juice, raw

1 tablespoon Lemon juice, raw

Multani Style Biryani

Nutri value

Go to instructions

Instructions

5 Steps

60'

Total

15'

Preparation

45'

Cooking

Waiting

Step by step

1 of 5

10'

Step 1

1. Wash the rice and soak them in water for 1 hour.
2. Take water in a big pan (Pateela). Add oil, Star annis, taiz pat, vinegar and salt in it and let the water boil.
3. When the water is boiling add rice in it and boil for about 7-8 minutes on full high flame. Remember the rice needs to be fully cooked not under cooked.
4. Strain the rice and do not wash them at this stage with cold water.

Check

2 of 5

10'

Step 2

5. Wash the chicken
6. Rub some salt and vinegar on the chicken and let it rest for 5 minutes.
7. In a wok put the oil/ghee and heat it on medium flame.
8. Add ginger garlic paste in it.
9. when the ginger garlic turns aromatic add chicken in it. fry it on medium to high flame for 5 minutes.

Check

3 of 5

15'

Step 3

10. Now add biryani masala, red chilli powder and grind coriander and fry it again for 3-4 minutes.
11. Add citric acid and kewra essence.
12. Add lemon juice in the gravy and give a good mix to the gravy. fry it again for 3 to 4 minutes.
13. add 1/4 teaspoon of zarda color to the gravy at this stage.
14. Then slow the flame and add yogurt to the chicken. Mix it and let it cook again
15. When the gravy starts boiling and oil separates from chicken roughly mash the fried onion in your hand and mix in the gravy. Gain fry it for 1 minute
16. Qorma for biryani is ready.

Check

4 of 5

Step 4

17. On high flame put an iron plate (Tawa) at stove and start the process of biryani layering.
18. Take wide pot (Pateela) for layering the biryani and place it on Tawa.
19. First take some oil from gravy and put it in the base of pan and then add a thin layer of boiled rice on it.
20. Then put some qorma of biryani that you already prepared.
21. Sprinkle some biryani masala on the layer.
22. Add fresh coriander and mint leaves in each layer.
23. Repeat the process until the complete rice and qorma are layered.

Check

5 of 5

20'

Step 5

24. Mix the zarda color in some water and spread this water on final layer of biryani.
25. put a soaked cloth on cover of the pan and let the biryani cook for about 10-15 minutes on low flame. Perfect Mulatni student biryani is ready.

Check

Balancing Spices

Adjust the amount of biryani masalha and red chili powder to suit your spice preference.