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When I went away to college, this biryani was the one thing that I would request my mom make anytime I was going home to visit or she was coming to visit me. She’d make me a gigantic batch, and I’d freeze it so I could eat it for weeks and months on end. Literally, that’s the closest I’ve ever come to meal prepping. Even now, I’ll store individual servings in freezer-safe containers like these.

My mom adapted this recipe from Hajra Mohammed’s book Recipes of Life, for Life, but it’s definitely changed shapes a bit throughout the years. This recipe is one to make for any celebration, a family get-together, or even just special meal on the weekend. Put on some nice music while you’re cooking (I have some playlist options or you could choose a nostalgic record because vinyl is never wrong), and before you know it the whole house is going to smell delicious. This is a true family favorite. I hope you enjoy!

Biryani is made using the “dum” cooking method, trapping steam so meat stays tender. Using a dutch oven or a large wok with a well-sealed lid, is key.

Please do not skip washing and soaking the rice! My mom asked me to make sure I include this tip since she had to drill it into my head growing up. Soaking the rice helps the grains cook evenly and stay separate.

Take care not to overcook your curry. Your prawns only need to turn a light pink before taking off the heat.

Save the red oil that’s in the pan after you cook the curry. You’ll use this as a finisher and it’s one of my mom’s secrets to a great biryani.

After cooking and layering, allow the biryani to sit for 5-10 minutes to settle and make for simple serving.

nut-free, gluten-free, vegetarian option, vegan option

serves 6 | prep time: 10 minutes

RICE

4 cups basmati rice or any long grain rice (800g)
1/4 cup ghee or vegetable oil
2-3 whole cardamom and cloves
4 tbsp rock or sea salt

CURRY

6 cups raw prawns, shelled and deveined (1.75 lb / 800g)
1/2 cup ghee + 1/2 cup vegetable oil (or 1 cup vegetable oil)
4 large onions, sliced
1.5 tbsp ginger paste
1.5 tbsp garlic paste
2 tsp Kashmiri chili powder
1.5 tsp cumin powder
0.5 tsp turmeric powder
1 tbsp salt
2 large tomatoes, pureed (or tomato puree)
1 cup coriander, chopped small
2 tbsps water

TO FINISH

Juice of 1 lime
Optional: 0.5 tsp saffron strands soaked in 2 tbsp hot milk

Prep the rice:
1. ⁠Wash the rice until water runs clear, then soak in cold water for 30 mins. Drain well before cooking.
Prep the curry:
1. Set a large-sized heavy-bottom pan or wok on medium heat and add 1 cup oil.
2. Once simmering, add onions and fry until golden brown. Remove a quarter and set aside for garnish. (You can also skip onions)
3. Add ginger and garlic paste and fry for 15 minutes, sprinkling water as needed.
4. ⁠Grind the coriander leaves with 2 tbsps water to make a paste
5. Add spice powders, ground coriander paste, and salt and fry for 10 minutes, adding a little water as needed, till fragrant.
6. Turn heat to high, add puréed tomatoes and cook for 10 minutes, stirring vigorously.
7. Add the prawns and cook till light pink; don’t overcook.
8. When the gravy is almost dry, remove from heat and set aside.
9. Transfer to another pot and use a spoon to scoop up surface oil from the prawn curry and drop into a small cup to use later.
10. Wipe the large pan/wok clean - this is what you’ll use to layer the biryani in.
Cook the rice
1. Set a large heavy-based pan on medium heat and add 1/4 cup oil. Once simmering, add whole spices (cardamom and cloves) just until they pop - then remove the whole spices with a slotted utensil and put them in a tea strainer or teabag.
2. Add the drained rice to the pot with enough boiling water, the salt, and add the whole spices in strainer back in. Give it a mix, bring to a boil, cover and cook for 5-7 mins. If needed - uncover and cook until all excess water is gone. Then cover again and let sit for 5 minutes before fluffing with a fork.
Prep the saffron milk
1. Lightly toast the saffron strands for a minute until fragrant (optional) then stir into warm milk
Layer
1. ⁠Brush the pan/wok with ghee or butter. Then drizzle a few spoons of the gravy into the pan/wok.
2. Spoon a layer of rice gently over. Then spoon a layer of curry over the rice.
3. Continue to layer rice, then curry - alternating until it’s all used (when my mom and I made this recently, we had 8 layers)
4. ⁠Lightly spread out the rice on the top layer. Then make small holes and pour in the saffron-milk, finishing by pouring it over the top. Repeat the same technique with the red curry oil you set aside earlier.
5. ⁠Pour the lime juice over, and optionally a few spoons of ghee
6. Cover and cook on “dum”: 5 minutes of high heat followed by low-medium heat for 25 mins (until steam rises). You put in on “dum” high heat for 5 min then the lowest heat for 30 min or till the steam rides. Alternately you can layer the biryani in a Dutch oven and put in the oven at 350F for 30 minutes.
7. Optional: use a damp cheesecloth draped over the pot
Serve
1. Top with the reserved fried onions, some raita, papad and pickles and enjoy!

Per serving Plants: 10 | Fiber: 3 | Protein: 32g | Cals: 700

Important Note: If a substitute isn’t listed below, it is not recommended to omit or replace that ingredient, as it will significantly alter the final dish.

Prawns: Chicken thigh or breast work well instead too
Kashmiri Chili Powder: If you like spice, you can opt for a traditional green chili. You can also use paprika, aleppo pepper, or a mild red chili powder.
Saffron: Omit.
Hot milk: Omit or use a plant-based milk.
Fresh tomatoes: Canned puréed tomatoes work!
Coriander: Parsley or mint.
Ghee/Oil: Substitute ghee for unsalted butter. If dairy free, use avocado oil or sunflower oil. You can also use coconut oil, but this will alter the flavor.
Onions: Sweet onions, red onions, or shallots will work. You can also omit, but I’d recommend increasing the aromatics in your curry if you do.

Can be stored in the fridge in an airtight container for up to 3 days. If opting for freezer storage, individual portions can be stored in freezer containers for up to 3 months.

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