Beni’s Biryani

Hi! I’m in Chicago, visiting my sister, Beni. We have spent the last two weeks cooking, eating, and avoiding the scale! My brother, Esau, is coming to visit today, and requested biryani for dinner. Beni’s biryani is slightly different than mine, but I think they’re both equally delicious!

I did some-prep work, frying the vegetables and making the mini-meatballs, while Beni was at church. When she got home, she took over, while I snapped pictures and did my best to stay out of her way. She’s like the Tasmanian Devil when she’s cooking!

We ended up having unexpected guests, but luckily we had enough to feed them too, with plenty left over. Unless you are planning on feeding an army, consider making half the recipe!

 



Print Recipe
Beni's Biryani
plate of biryani
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Meatballs
Other Ingredients:
Toppings:
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Meatballs
Other Ingredients:
Toppings:
plate of biryani
Instructions
  1. Mix all meatball ingredients and form into small, 1/2" meatballs. Fry in 1 T vegetable oil, until browned. Set aside
  2. Slice onions and sprinkle with 1 tsp. biryani spice. Fry in 1 T. vegetable oil until caramelized. Add to the meatballs.
  3. Peel and dice potatoes and sprinkle with 1 tsp. salt, 1 tsp. biryani spice, and 1/2 tsp. black pepper. Fry in 3 T. vegetable oil, or more, until the potatoes are cooked all the way through and golden brown. Add to the meatballs and onions.
    meatballs, onions and potatoes
  4. Shred the meat off the rotisserie chicken and sprinkle with 1 tsp. biryani spice and a 1/2 tsp. turmeric. Add to the meatballs and vegetables. Mix in the green peas and set aside.
    chicken mixture
  5. Wash and strain the rice. Add the saffron to a 1/4 cup hot water and allow to soak.
    saffron soaked in water
  6. Meanwhile place the rice in a large pot, along with the chicken broth, remaining salt and 2 T. vegetable oil.
    chicken broth
  7. Mix in the remaining biryani spice, along with the cinnamon stick, cardamom and turmeric. After the saffron has soaked for a while, strain the liquid into the rice and mix in.
    rice with spices
  8. Bring the rice to a boil, then decrease the temperature to low and cook the rice until tender, approximately 30 minutes. Remove the cinnamon stick.
    biryani rice
  9. Layer the rice and chicken/vegetable mixture in a large pot until both are used up.
    layered biryani
  10. Heat, covered, over very low flame, to allow the flavors to meld together for 15 minutes or so.
  11. Fry almonds and raisins in 1 T oil until golden in color.
    almonds and raisins for biryani
  12. Boil and slice eggs. Serve over the rice, along with the almonds and raisins. Serve with a side of salad.
    biryani rice
Recipe Notes

My niece's dog, Finn, waiting for us to drop a morsel. Finny

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1 thought on “Beni’s Biryani”

  • My sister Hilda and I share the love of cooking. While she was visiting me in Chicago, we spent many hours in the kitchen cooking, sipping wine, and comparing recipes. I am blessed to have her as my youngest sister. I hope you enjoy my version of beryani.

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