Pakistan's crown jewel — layers of aromatic basmati rice and spiced meat slow-cooked together with saffron, fried onions, and whole spices until every grain is perfumed.
Allergen Warning
Contains: dairy
Equipment needed
stovetop, pot, oven
Slice onions thin and deep-fry until dark golden. Reserve half for garnish.
Marinate meat in yogurt, ginger-garlic paste, half the fried onions, green chilies, and biryani spices for 2 hours.
Parboil rice with whole spices until 70% cooked. Drain.
Layer marinated meat at the bottom of a heavy pot. Top with parboiled rice.
Drizzle saffron milk, ghee, and scatter mint leaves and remaining fried onions on top.
Seal the pot tightly with foil and a lid. Cook on very low heat (dum) for 40 minutes.
Gently mix layers when serving to reveal the colorful rice.