Punjabi Biryani

The Biryani dish is an authentic traditional Punjabi favourite and is found in many restaurants in Lahore! This dish is particularly popular because it is a complete "one-pot" meal traditionally served with raita and chutney. The Punjabi Biryani can also be a superb accompaniment with any curry. Following the below recipe, including the beautiful Balti Tarka Base from Aagrah Foods, the sauce is rich in ground spices to ensure the cooking of an exquisite dish. 


What is Punjabi Biryani? 

The Biryani is a traditional Indian dish usually made with layers of mixed rice and spices and a choice of meat such as chicken, beef or lamb. 


What do you serve with Punjabi Biryani? 

A traditional Punjabi Biryani can be served on its own, usually with raita and chutney, or it can be served as an accompaniment with any curry.  


How long does it take to cook Punjabi Biryani?

This dish will take approximately 30-40 minutes to cook and serve up to 4 people. Perfect for a one-pot family meal or to accompany an Indian feast with friends.

Punjabi Biryani

Servings

4

Biryani is a true Punjabi favourite and found in many of the restaurants in Lahore! A complete "one-pot" meal with raita/chutney or can be a superb accompaniment with any any curry. Takes 30-40 minutes and serves 4

Ingredients

  • 1 jar (270g) Balti Tarka Sauce

  • 250g basmati rice

  • 250g mince lamb, mutton or beef

  • 250g mixed frozen veg (may also substitute for cashew nuts, raisins or other veg)

  • 1 medium sized chopped onion

Directions

  1. Soak 250g of basmati rice in cold water for at least 30 minutes

  2. Brown 250g of minced lamb, mutton or beef for 2-3 mins in 1tablespoon of oil

  3. Add 250g of mixed frozen vegetables (including peas, green beans, sweetcorn, carrots)

  4. Add one jar of Aagrah Foods Balti Sauce.

  5. Add 300ml water to the large pan.

  6. Bring the ingredients to a boil and simmer on high heat for 7 minutes, stirring regularly.

  7. Drain the soaked rice in a separate pan add the rice to freshly boiled water with a 1:2 volume ratio (i.e. 1 cup of rice to 2 cups of water). Simmer until the rice has cooked through and water has been soaked up.

  8. In a 3rd pan, fry one chopped onion in one tablespoon of oil until golden brown.

  9. To layer, the Biryani split the rice into three equal portions. Create a rice layer with one. Add half of the Balti curry as the 2nd layer. Add the second portion of rice as the 3rd layer. Add the remaining curry as layer number 4.

  10. Finish off with the final layer of rice. Garnish with fried onions and coriander leaves.

  11. Place lid on the pot and leave to steam through for 5-10 minutes on shallow heat before serving.

  12. To finish, serve with fresh salad, chutney or raita.

Punjabi Biryani

Servings

4

Biryani is a true Punjabi favourite and found in many of the restaurants in Lahore! A complete "one-pot" meal with raita/chutney or can be a superb accompaniment with any any curry. Takes 30-40 minutes and serves 4

Ingredients

  • 1 jar (270g) Balti Tarka Sauce

  • 250g basmati rice

  • 250g mince lamb, mutton or beef

  • 250g mixed frozen veg (may also substitute for cashew nuts, raisins or other veg)

  • 1 medium sized chopped onion

Directions

  1. Soak 250g of basmati rice in cold water for at least 30 minutes

  2. Brown 250g of minced lamb, mutton or beef for 2-3 mins in 1tablespoon of oil

  3. Add 250g of mixed frozen vegetables (including peas, green beans, sweetcorn, carrots)

  4. Add one jar of Aagrah Foods Balti Sauce.

  5. Add 300ml water to the large pan.

  6. Bring the ingredients to a boil and simmer on high heat for 7 minutes, stirring regularly.

  7. Drain the soaked rice in a separate pan add the rice to freshly boiled water with a 1:2 volume ratio (i.e. 1 cup of rice to 2 cups of water). Simmer until the rice has cooked through and water has been soaked up.

  8. In a 3rd pan, fry one chopped onion in one tablespoon of oil until golden brown.

  9. To layer, the Biryani split the rice into three equal portions. Create a rice layer with one. Add half of the Balti curry as the 2nd layer. Add the second portion of rice as the 3rd layer. Add the remaining curry as layer number 4.

  10. Finish off with the final layer of rice. Garnish with fried onions and coriander leaves.

  11. Place lid on the pot and leave to steam through for 5-10 minutes on shallow heat before serving.

  12. To finish, serve with fresh salad, chutney or raita.
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