In my defense I am a Karachiite and the vermillion hued biryani is our norm and we are very protective of it. Well folks, I get it now. I get the White Biryani love so hard. Looking for more Pakistani Chicken Recipes? I’ve rounded up some of out Top Rated Favourites here!
What does White Biryani taste like?
This is a question I had often asked myself. Imagine this: the flavour of a mild white korma amped up with green chilies compounded with the heady aromas of nutmeg, mace, and saunf (anise seeds). Now add to that the herby fresh depth of cilantro and mint. With me so far? Okay. Let’s add a few drops of kewra to the mix. While each ingredient is familiar, the way they combine creates something utterly lovely.
Why is White Biryani White?
White Biryani is white because of three reasons.
One: the onions are sautéed till translucent, no browning required. If you are like me and read that as me saying it’s quicker to cook the onions then I’d like to give you a little high five. Two: White Biryani is white because there are no tomatoes that would alter the colourThree: Biryani gets it’s punchy colors from one of two things - saffron or food coloring. This recipe uses neither saffron nor food coloring.
Why is it not just a pulao: what is the difference between a pulao and a biryani?
A pulao is a one pot dish. For example this all time crowd favorite Chicken Pulao right here. In a Biryani the rice and meat are cooked separately then layered like the Beef Biryani here or the Punjabi Chicken Biryani here. This White Biryani is cooked in two pots: one for the rice and for the chicken and they’re then layered and steamed.
How to Cook White Biryani: Breaking down the steps
Chicken Masala:
Step One: Marinade the chicken in all the marinade ingredients, 30 minutes is fine, more is always better. Step Two: Saute some onions and whole spices until the edges just start to change colour Step Three: Add your chicken, saute well, simmer till done. Step Four: Dry up the masala
Rice:
Step One: Make a little cheesecloth bag, what we call a “potli” in Urdu for all your aromatics. You can get a cheesecloth or a muslin cloth from the dollar store, your grocery store or on amazon. Step Two: Boil your rice in salted water with those aromatics until almost done. It should break with a little pressure, but not mush.
Layering:
Layer as follows - rice, chicken masala, herbs and chilies, rice, lemon juice and a few drops of kewra. Steam for 20-25 minutes and ta-da!
What do I serve with this Biryani?
My two favourite items to serve with White Biryani are a green chutney raita and a kachumbar. A kachumbar is as simple as dicing some onions, cucumbers, and whatever else you’re in the mood for and seasoning with lemon juice, salt, and pepper. Made this White Biryani? Let me know what you think by rating it below and tagging me @flourandspiceblog on Instagram!
