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