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20 minute Pilau Biryani

5 from 1 vote
Quick and easy pilau biryani using shaan masala. This recipe has the delicious biryani and pilau flavors but still subtle enough to pair with a Pakistani curry especially for a dawat spread.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Pakistani
Ingredients Method

Ingredients
  

Rice
  • 1½ cups Basmati rice rinsed and drained
  • 5 cups Water
  • 1 tbsp Salt
Pilau Biryani Masala
  • 1/4 cup Neutral oil
  • 1½ Chicken breast cut in cubes
  • 1 medium Onion sliced
  • 1½ tsp Ginger Garlic paste
  • ¾ packet Shan Pilau Biryani mix
  • ¾ tsp Tomato paste (optional)
  • ¾ Yogurt
Layering
  • 1 Serrano slit
  • 2 tbsp Cilantro chopped
  • 3 tbsp Fried Onions packaged
  • ⅛ tsp Yellow food coloring optional
  • 1 tsp lemon juice

Method
 

Rice
  1. In a saucepan, pour 5 cups of water and bring to boil.
  2. Add rice and salt. Mix and cook uncovered for 5-7 minutes until rice are 75% done.
  3. Drain and set aside.
Pilau Biryani Masala
  1. Heat a medium sized, heavy bottomed pot with a tight lid on medium high heat.
  2. Pour oil and wait for it to heat.
  3. After 2-3 minutes, add onions and saute until golden brown.
  4. Add cubed chicken, salt and then ginger garlic paste when translucent.
  5. Now add Pilau Biryani Masala, tomato paste if using and yogurt. Mix
  6. Once heated through. Cover with lid and cook for 5 to 10 minutes until chicken is tender.
  7. Remove lid and cook until oil separates and masala is not watery.
  8. Turn heat off.
Layering
  1. Add parboiled rice, spread evenly.
  2. Top with serrano pepper, cilantro, food coloring, fried onions and lemon juice.
  3. Cover with a tight lid and turn heat on low.
  4. Steam biryani for 7 to 9 minutes until rice softens.
  5. Gently fluff and fold rice with the chicken curry.
  6. Serve with raita and salad.