🇵🇰 Pakistan recipe
Biryani
Biryani is the undisputed king of Pakistani cuisine, a dish that graces every celebration from weddings to Eid. The Karachi and Hyderabad (Sindh) styles are legendary, featuring layers of basmati rice and spiced meat sealed under a tight lid and cooked on the gentlest flame until every grain is infused with aromatic steam. The art lies in the dum — the slow steaming that marries the flavors into one majestic dish.
Prep30 mins + soaking
Cook1 hr 30 mins
Serves6
Difficultyhard
Ingredients
- 500g basmati rice, soaked for 30 minutes
- 750g bone-in mutton or chicken pieces
- 200g plain yogurt, whisked
- 3 large onions, thinly sliced
- 3 tablespoons ginger-garlic paste
- 4 green cardamom pods
- 2 black cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 cinnamon stick (5cm)
- 1 teaspoon cumin seeds
- 1 star anise
- 2 teaspoons biryani masala powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 0.5g saffron threads soaked in 60ml warm milk
- 1 teaspoon kewra water (screwpine essence)
- 4 tablespoons ghee or vegetable oil
- 2 medium potatoes, peeled and halved (for Karachi style)
- Fresh mint leaves (1 large handful)
- Fresh coriander leaves (1 large handful)
- 4 green chilies, slit lengthwise
- 2 tablespoons lemon juice
- Salt to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 520
- Protein
- 26 g
- Carbs
- 56 g
- Fat
- 20 g
