Bangladeshi Ramadan Biryani
A dish from the Ramadan celebration in Bangladesh.
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 40minutes
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 40minutes
Ingredients
Instructions
  1. Heat oil in a pan. Add onions and fry till they turn golden brown. Add the bay leaves, cinnamom, cardamom, cloves and crushed mace to the onions and saute. Cook till the onions turn golden brown. Take out 2 TBLSP of the fried onions for garnishing later.
  2. Add the ginger garlic paste and saute till the raw smell goes away, usually 2-3 mins.
  3. Add the tomatoes and cook till tomatoes turn mushy. It takes anywhere between 8-10 minutes.
  4. Add the red chili powder and turmeric powder.
  5. Add the chicken and 1 cup water. Add salt. Let it all come to a boil.
  6. Add the coriander leaves, mint leaves and green chilies. Saute for 4-5 mins.
  7. Add the yoghurt. Keep cooking till the oil separates and the chicken is cooked.
  8. Now in another pan, prepare the Rice. Add oil, followed by shahi zeera, star anise and cardamom powder. Add water and salt. Let water come to a boil. Add the soaked rice. In around 5-7 mins, the rice would start boiling. Cook it till its 70% cooked. You can tell that by taking a rice grain and breaking it. It should be soft from the middle and a little hard from the sides. Drain the rice in a colander.
  9. Turn the oven to 350 F and start layering the Biryani. To layer the Biryani, add a little oil from the yakhni to the bottom of the pan. Add one third of the rice followed by half of the yakhni, again 1/3 of the rice and other half of the yakhni. Add the remaining 1/3 on top.
  10. Add color to the kewra water. Add this water at different places on the rice. Add the fried onion we kept separate for garnishing. Cover with a cotton cloth followed by a lid or you could also seal the lid with dough. Let it dumm in the oven for 30-40 mins.
  11. Serve with raita, dalcha or khatte baingan. ENJOY!!!