BIRYANI
Serves: 5-6 (use 2 packs each of spice mix 1 and 2)
2-3 (use 1 pack each of spice mix 1 and 2)
Preparation time - 15mins
Cooking time - 40mins
Every type of biryani has a history behind its name which comes from the region where it is originally prepared. Anchan's biryani TM has been our labor of love with years of experiments and finalized in Aberdeen, Scotland with locally available ingredients. Anchan's Biryani is a flavorful mix of fragrant basmati rice, herbs, ‘fragrant, aromatic and phenolic spices’, Highland’s rapeseed oil and Scottish butter.
THE ANCHAN'S BIRYANI EXPERIENCE
COLOUR
Colour of this biryani comes from its coriander and mint along with a slight coat of butter on the individual grain of rice.
NOSE
When you raise the lid of this dish, you will be hit with an aroma of cinnamon, cloves, cardamom which is blended with coriander and mint. This along with subtle fragrance of basmati rice coated with butter sets our Biryani apart.
PALATE
Each bite is suffused with aroma of spices, mint and coriander, butter caramelized onions with flavored chicken bites and fragrance of basmati rice.
Alchohol Pairing - Riesling, Pinot Grigio, crispy and slightly bitter beers.
Allergens in Spice Mix - None
Nutritional Value
Amount per serving
Calories 857
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6.3g 31%
Cholesterol 146mg 49%
Sodium 1285mg 56%
Total Carbohydrate 105g 38%
Dietary Fiber 4g 14%
Total Sugars 4.4g
Protein 58.5g
Vitamin D 0mcg 0%
Calcium 93mg 7%
Iron 3mg 18%
Potassium 715mg 15%
BIRYANI
Ingredients (for 2-3 servings use half the quantities mentioned below)
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1 kg chicken cut into medium size pieces (on the bone recommended)
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700 grams basmati rice (3.5 cups)
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50 grams fresh coriander leaves roughly chopped
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8 grams mint leaves (do not add the stems)
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4 onions medium size, 1 roughly chopped and 3 finely sliced
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2 tomato medium size roughly chopped
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7 garlic cloves (30 grams)
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1.5 inch ginger roughly chopped (20 grams)
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4 green finger chillies
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2 tbps rapeseed oil
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50 grams of unsalted butter
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2 tbps of double cream
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2 tbps of lemon juice (half of lemon)
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5 litres water
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8 tps salt
Cooking Steps (for 2-3 servings use half the quantities mentioned below)
STEP 1
Chicken Gravy preparation
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Grind roughly chopped onion (1), coriander leaves, mint leaves, tomatoes, green finger chillies, garlic, ginger with 2-3 tablespoons of water to a smooth thick paste.
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In a deep bottom pan heat 1 tablespoon of rapeseed oil and 50 grams of butter, add finely sliced onions, 1 teaspoon of salt and fry for 8-10min
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Add the grinded paste and cook for 5 min
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Add anchan's spice mix 1 and cook for 2 min
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Add the chicken pieces, 100 ml of water, 2 teaspoons of salt and cook for 15 min
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Add 2 tablespoons of double cream a cook for another 5 min
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Add half of the lemon juice and cook for 1 min and turn off the heat
STEP 2
Rice Preparation
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Add 5 litres of water to a deep bottom pan, add 5 teaspoons of salt, whole spice mix
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2 and bring it to boil, add 1 tablespoon of rapeseed oil and rice.
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Cook the rice until it is 90% done and drain the water. Transfer the rice to the same pan and cover the lid and leave it for 5 min. After 5 min delicately stir the rice using a fork
STEP 3
Layering the Biryani
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Layer the rice and gravy with 3 layers of rice and 2 layers of gravy with top and the bottom layer being rice and allow to rest to 15-30 min
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Mix the biryani well before serving
Tips
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For finer details of cooking refer to our recipe card which comes along with our spice mix