Punjabi Biryani

punjabi biryani 3

It is always biryani o’ clock somewhere. I wish that was my line, but alas it is not although it did ring true when I found myself sitting on my front steps at 10 am a bowl of biryani in my hand. Biryani for breakfast? Why not. I have a go to biryani, one that is my aunts recipe and it is pretty damn delicious so I will be honest and say that I never anticipated posting another. When I saw this recipe on Ainy Cooks, a website that has an impressive collection of Pakistani recipes, I decided it was a must try since it was pretty simple and seemed like a richer flavoured version of my own. I was not disappointed and have made it at least three times since then. 

punjabi biryani 4

I made some changes to suit our palate and my convenience (lol), but my favourite addition is the “koylay ka dum” or charcoal smoke. It is a game changer and simple enough to do. In fact my FIL was the one who taught me how.

True story.

He was amused and perhaps slightly horrified that I was adding the smoky scent to biryani, but I had very good reason to do so. See once upon a time when I used to work in Karachi one of my colleagues brought the most amazing biryanis for lunch. It became clear that I was helping myself to them a little too much when he showed up with double the amount one day because he had told his family that there was a girl in his office who loved the biryani and ate like a man. Was I embarrassed? Sure. Not enough though to stop said eating like a man. The secret ingredient, the one that made it both addictive and unusual was the charcoal smoke so I added it here. I hope Ainy won’t mind my taking this liberty with her mothers recipe.

punjabi biryani
Punjabi Biryani
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For the Meat Mixture
  1. 1 lb Chicken/ Beef/ Mutton
  2. 1 large sliced onion
  3. 3 large diced tomatoes
  4. 1 tbsp ground/grated ginger
  5. 1 tbsp ground/crushed garlic
  6. 5-6 Dried plums (aloo bukharay, squeeze in lemon juice when the masala is ready if you don't have any)
  7. 1/2 cup yogurt
  8. 2 tsp salt
  9. 1 tbsp Red chili powder
  10. 1/2 tsp turmeric power
  11. 1/2 tsp crushed coriander seeds
  12. 1/2 tsp cumin
  13. 1/2 tsp fennel seeds (saunf)
  14. 2 Large (black) cardamom
  15. 4 green cardamom
  16. 2 small cinnamon sticks
  17. 6-7 whole black pepper
  18. Generous handfuls of chopped fresh coriander/cilantro + mint leaves
  19. 3-4 green chillies
For the rice
  1. 3 cups rice, rinsed and soaked.
  2. 1 tbsp vinegar
  3. 2 generous tsp salt
  4. Optional: Yellow food coloring, a piece of coal.
Instructions
  1. Slice your onions and cook in large pot till browned.
  2. Put in the ginger, garlic and tomatoes and cook till mushy.
  3. Add the yogurt, remaining spices, meat, green chillies and mix well.
  4. If cooking chicken then add one cup of hot water, bring to a boil then simmer till tender. For tougher meats i.e. beef and mutton add more water.
  5. Add coriander leaves and mint leaves.
  6. In large pot add water, salt, vinegar to the soaked rice and boil till it is parboiled i.e. most of the grain will be translucent with an opaque center.
  7. Strain the rice when done.
  8. Layer the rice in the following order: half the rice, all the meat masala, remaining rice, sprinkle over the yellow food coloring, and leave on the lowest heat setting for 15-20 minutes. I have a glass cooktop so I am in no danger of burning my rice on the lowest setting, but please exercise caution on gas stoves!
  9. If you are doing the 'koylay ka dum" then light a piece of coal over a flame. While it is getting nice and hot place a piece of foil inside the biryani pot (on top of the rice) and drizzle with oil. Once the coal has red hot surfaces then place it on the foil and quickly shut the lid. You can do this after your biryani is ready or add it before your set the biryani over low heat for 20 minutes. Remove the foil + coal before serving.
Adapted from Ainy Cooks
Adapted from Ainy Cooks
Flour & Spice http://www.flourandspiceblog.com/

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15 Comments

  1. I noticed this recipe once when you mentioned it on Instagram! I made it and it turned out amazing, very simple to make. I didn’t think if the koyla, must try tat next time. One question since I know you live in Ontario, which rice do you use? Yours always seem perfect, something I have yet to master. Thank you for sharing!

    1. HI Anisa! I am so thrilled that you tried it and liked it! In terms of rice I have two go to brands. One is Falak and one is India Gate. Falak cooks quickly and beautifully so for my rice obsessed family it works well. India Gate takes a more ‘normal’ time to cook, bu t then is a little more forgiving when you are making biryanis or something. I am working on post ideas for the fall/winter – any suggestions? would love to hear what you’d like to see!

      1. Thank you so much for replying back! I’ll have to check out the rice, I think I’ll pick up a bag of India gate and give it a try. Suggestions for fall/ winter posts for me would be comfort foods, desi or otherwise. Thank you so much for asking!

  2. This looks so good! You’re very brave to do the koilay ka dum 🙂 also I have to comment on how perfectly done your rice looks, every time! Mine ends up a mushy starchy glob if basmati at least 9 times out of ten :/

    1. Know thy rice Eraj know thy rice! My mother cooks with almost double the water when she makes pulao, I used about 1 1/4 times or 1 1/3 times depending on the brand of rice! Also koylay ka dum is a game changer. For real

  3. This sounds and looks great and that charcoal smoke sounds like a great addition. I am pinning this even though I too have a biryani recipe, but no harm in trying a recipe that is similar to one that made you eat like a man 😉

    1. wonderful to hear it! will definitely follow your blog to see what delicious things you’re making!

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