How cook to birayani

ABOUT THIS BIRYANI

You’ll find variations of Biryani all across the Indian subcontinent, from Pakistan to Bangladesh, Afghanistan to India. There are 2 main types – one where the protein and/or vegetables are cooked mixed throughout the rice, and the other version known as Hyderabad-style biryani in India where meat and rice are layered and cook in a sealed pot over fire. The latter is the style of biryani I’m sharing today.

There’s a wonderful Afghani restaurant in my area called Sahar (Newport, Sydney) which serves a Biryani that’s a huge favourite among locals. Hands down, the best ethnic rest

HOW TO MAKE BIRYANI

Chicken marinated in a spiced yoghurt is placed in a large pot, then layered with fried onions (cheeky easy sub below!), fresh coriander/cilantro, then par boiled lightly spiced rice.

The crowning glory is to finish it off with a drizzle of saffron infused water to give it the signature patches of bright yellow rice, as well as ghee (or melted butter) for buttery richness.

The pot is then covered and cooked over a low heat for about 25 minutes during which time the rice absorbs the aromas and flavours of the curry underneath, whilst still being beautifully fluffy.

aurant I know in the upper northern beaches