Biryani masala

Frankly, this time around I am flattered by the queen of all foods, the flavourful, truly appetising, and necessity of all occasions, It is a must have in everyone’s list of most wanted cravings; “the biryani.”

Biryani is a Pakistani dish cooked in tomatoes, onions and yoghurt, it has an adequate investment of chicken that elevates the flavour and satisfies the hunger of whosoever stomach it.

A person equipped with the handful knowledge of all items placed in the kitchen and the ingredients which are thrown in biryani, who can dare to stand for two long hours patiently to cook this master piece of various ingredients into a divine perfection; is definitely a blessed soul.

Pakistanis are seemingly one step lucky, as we are able to use the readily available pack of biryani masalas(spice mix) produced by multiple sources of food niche working in market, the packed masala particularly carries the aroma a biryani should be manifested with.

However, every household is tasting its own version of biryani, some had it too spiced up while many stay low on spices, hence what’s preferred by ones own taste.

Jumping to the ingredients, must haves are

Ingredients:
4 medium sized onions
5 medium sized tomatoes
3 potatoes
1 medium cup yoghurt
10 plums
1 tbsp ginger garlic paste
1 tbsp all whole spices
1 kg chicken
2 glasses rice
1 pinch yellow colour
1 pack biryani masala(spice mix)
Salt, red pepper powder, oil as per ones own taste and intention.

Procedure

In a cooking pot, add cooking oil, add thinly sliced onions and turn the flame on at medium, wait for the onions to change to golden, add whole spice masala, throw the tomatoes diced evenly, let them sit and get soften, add chicken, ginger garlic paste, potatoes cut in medium size, salt, pepper, yoghurt, plums and biryani masala from the pack directly.

Let this whole deal comes to an end with a thin layer of oil on the surface, stir with the spatula in between.

On the next side of kitchen life, take another cooking pot and boil the rice by adding a salt and the whole spice mix into water, strain the rice when half done.

The layering part is; take a cooking pot and spread a layer of masala(the 1st step), layer the rice in it, again the masala and topped with rice alternately.

Throw the yellow food colour a pinch on it roughly.

Let it take a good steam of mild heat from the stove for 15 minutes, check the rice, give it more rest if not yet palatable.

Serve now.



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