The recipe for chicken biryani:
Ingredients:
- 2 cups basmati rice
- 4 cups water
- 1 tablespoon salt
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli powder
- 1 cup chicken broth
- 1 cup frozen peas
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup slivered almonds, toasted (optional)
- Lemon wedges, for serving (optional)
Instructions:
- Rinse the rice in a fine-mesh sieve until the water runs clear. Transfer the rice to a large saucepan and add the water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water has been absorbed for about 18-20 minutes. Remove from heat and set aside, covered, for 5 minutes.
- Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until it is browned on all sides and cooked through, about 8-10 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, add the onion and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes. Add the garlic, cumin, coriander, garam masala, turmeric, and chilli powder and cook, stirring constantly, until fragrant, about 1 minute.
- Add the chicken broth, peas, and reserved chicken to the skillet and bring to a boil. Reduce the heat to low and simmer until the peas are tender and the sauce has thickened about 5-7 minutes.
- To assemble the biryani, spread half of the cooked rice in the bottom of a large serving dish. Top with the chicken and pea mixture, then the remaining rice. Sprinkle the cilantro, mint, and toasted almonds (if using) over the top. Serve with lemon wedges, if desired.
The recipe for lamb biryani:
Ingredients:
- 2 cups basmati rice
- 4 cups water
- 1 tablespoon salt
- 1 pound boneless lamb, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli powder
- 1 cup lamb or beef broth
- 1 cup frozen peas
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup slivered almonds, toasted (optional)
- Lemon wedges, for serving (optional)
Instructions:
- Rinse the rice in a fine-mesh sieve until the water runs clear. Transfer the rice to a large saucepan and add the water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water has been absorbed for about 18-20 minutes. Remove from heat and set aside, covered, for 5 minutes.
- Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the lamb and cook, stirring occasionally, until it is browned on all sides and cooked through, about 8-10 minutes. Transfer the lamb to a plate and set aside.
- In the same skillet, add the onion and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes. Add the garlic, cumin, coriander, garam masala, turmeric, and chilli powder and cook, stirring constantly, until fragrant, about 1 minute.
- Add the broth, peas, and reserved lamb to the skillet and bring to a boil. Reduce the heat to low and simmer until the peas are tender and the sauce has thickened about 5-7 minutes.
- To assemble the biryani, spread half of the cooked rice in the bottom of a large serving dish. Top with the lamb and pea mixture, then the remaining rice. Sprinkle the cilantro, mint, and toasted almonds (if using) over the top. Serve with lemon wedges, if desired.