Easy and Spicy Biryani

So the first thing I learned to cook WAS rice – I mean I am all about rice and rice hacks!. The second thing I learned was Biryani, at the age of 14. Since then, in the last 16 years, I have cooked biryani well over a 100 times and have come up with my own versions to make it both easy and spicy.. because that is how I like my biryani. There was a time where every week, I would make biryani because it is by far my most favourite thing to eat. I can safely eat Biryani, especially a good spicy biryani for breakfast, lunch, and dinner. In fact, growing up, when we would be invited to weddings in Karachi, I would look forward to the “shaadi” biryani more than anything else! Shameless biryani lover.

Over the years, I have only ever trusted Shan Bombay Biryani Masala for a kick-ass biryani. I have tried all different brands, and styles (sindhi etc), and this is my absolute favourite. I have also learned some secret tips to a kick-ass biryani.

Some things to keep the biryani recipe easy and spicy:

1. Marinate your meat for this easy and spicy biryani! This is soooo key, especially with chicken. Typically, in the past, I would first fry the chicken and then add masala/spices as per the instructions on the Shan packet. But, my mother-in-law has wisely taught me that chicken needs more self-love and needs to lovingly sit in a yogurt + spice marinade for at least half an hour.
2. Add your own spices to make the biryani extra spicy. Yup – I am going to add my own masala’s to the Shan packet. Often, I use half the Shan packet, and then add my own whole garam masala (cloves, cardamom, cinammon sticks, bay leaf, whole nutmeg), red chilli flakes, chaat masala , dried plums (aloo bukharay). This elevates the flavour to the next level, and it pays off every time!
3. Use good quality rice for this easy and spicy biryani. The hallmark of a high quality biryani is the way your rice turns out. I judge a biryani harshly if the rice is mushed up, and over years I have learned that the brand of rice you purchase makes a massive difference. I solely only buy Pakistani rice, because I am a proud Pakistani and in my experience no other rice compares to Pakistani Basmati Rice. We use the brand “Marjaan” and I swear by it so much that I made my husband bring it to Vancouver from Toronto, every time I needed rice during the year I lived in Vancouver.
4. You don’t need tomatoes or tons of onions for a good biryani! You can completely omit the tomatoes in my opinion, and use pre-browned onions. Now, with pre-browned onions there are two varieties: one that come coated with starch and ones that don’t. The ingredients will clearly list that there is added starch or flour. We want the ones that DON’T have any starch or flour coating. The brand that I like to use for all cooking is Zaika and is easily available in your local Pakistani or Indian grocery store.

That is my recipe that is tweaked and modified through both the experience I have gained, but also valuable insight from my mom and mother-in-law who are both biryani experts. Looking for something to warm you up until the mild spring days? Look no further… this chat patti/ spicy biryani will tide you right over!

Hope you enjoy it as much as I do!

Love,