Biryani is typically considered a pro chef dish! It seemingly appears to be one of those dishes that has endless ingredients and requires a decent level of skill to cook. Not anymore. Make the easiest biryani of your life with MM.
Add 200g Magic Masala and 50ml water to loosen and cook for 3-4 minutes.
Add aloo bukhara and tomatoes and cook until moisture evaporates, and the colour darkens (approx. 15 mins).
Whilst the tomatoes are reducing wash, peel and cube the potatoes. Fry until golden brown and blot on tissue paper and place to one side.
In the same oil fry one large, sliced onion until brown (careful not to burn) blot on tissue paper and place to one side until it’s time to garnish.
Meanwhile once the tomatoes have reduced, add meat and add approx. 250ml water stir on high heat until combined, cover and simmer until cooked. (Chicken approx. 45minutes and lamb 2hrs)
Add 4 bullet chillies (optional)
Once cooked add yoghurt and half the chopped coriander, mint and add juice of 1 lemon.
Add 2 tsp salt or according to taste
Stir through thoroughly and switch of the heat after approx. 5 minutes.
Wash and boil rice in plenty of hot water until the rice is 75% cooked and drain.
Layering the Biryani
Add some rice to coat the bottom of a large pan and two large ladles of biryani mix, add a tblsp of oil or ghee to stop the rice from sticking and give it a very slight mix.
Add 1/3 of rice and 1/2 Biryani mix. Add a handful of chopped coriander and mint, 1/3 of the fried onions and 1/2 of the fried potatoes.
Repeat 1 more time and you should have enough rice left over to create the last layer. Top with coriander, mint, sliced lemons and drizzle saffron water over the rice.
You want to create an airtight lid to the rice and steam cook for about 30 minutes on a very low heat.
Chef's Tips
Serve with raita, salad and a lovely cold yoghurt lassi.
