Biryani recipe One of the most requested recipes is finally here! Biryani, we can’t get enough of you! Chicken Biryani on a large serving platter, garnished with coriander with a side of minted yoghurt. WHAT IS BIRYANI, AND Mushroom biryani DO I LOVE IT SO MUCH?

The rice is steamed over a low heat so it absorbs the flavours of the curry bubbling away underneath. So in a nutshell, it’s every curry loving-carb monsters’ dream come true. It’s got my name written all over it! You’ll find variations of Biryani all across the Indian subcontinent, from Pakistan to Bangladesh, Afghanistan to India. Hyderabad-style biryani in India where meat and rice are layered and cook in a sealed pot over fire.

The latter is the style of biryani I’m sharing today. Biryani that’s a huge favourite among locals. Hands down, the best ethnic restaurant I know in the upper northern beaches. The pot is then covered and cooked over a low heat for about 25 minutes during which time the rice absorbs the aromas and flavours of the curry underneath, whilst still being beautifully fluffy. Did you almost lose control too?

There’s subtle flavourings used for the rice, and a load more used for the curry sauce. There’s a lengthy list but there’s nothing exotic here, you can find all these spices at everyday supermarkets here in Australia. Some recipes call for Asafoetida which is an Indian spice that requires a trip to an Indian grocer. We tried it with and without, and I swear we could not taste a difference. Thin slices of onion fried until sweet and a bit crispy, this is used as one of the layers in the Biryani as well as a garnish for serving. They add the same oniony flavour with the added bonus of extra crunch!