Biryani
Photo: Shyamveer.singh1982 · CC BY-SA 4.0

History

Biryani is a mixed rice dish traditionally made with spiced meat, seafood or vegetables, and it was present in Mughal-era India. It is thought to derive from a Persian rice dish, with Persian pilau meeting Indian spices in the royal kitchens, and the word comes from a Persian term meaning to fry or roast. Abu Dhabi's large South Asian communities cook it in regional styles: Curly Tales describes Thalassery chicken biryani made with jeerakasala rice and ghee, Taste of Kerala lists six kinds, and Nihal serves a mutton version.

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Common allergens: Milk

Make it at home

Yield Serves 4Hands-on 40 minTotal 1 hr 50 minDifficulty Intermediate

Ingredients

  • 800g chicken thighs on the bone
  • 300g plain yoghurt
  • 2 tablespoons ginger and garlic paste
  • 2 teaspoons garam masala and 1 teaspoon turmeric
  • 2 teaspoons chilli powder
  • 400g basmati rice, soaked for 30 minutes
  • 3 onions, sliced and fried until crisp and brown
  • 4 tablespoons ghee
  • A handful each of chopped mint and coriander
  • Pinch of saffron in 3 tablespoons warm milk
  • Salt

Method

  1. Marinate the chicken in the yoghurt, ginger and garlic paste, spices, half the fried onions and 2 teaspoons of salt for at least 1 hour.
  2. Boil the rice in plenty of salted water for 5 minutes until two-thirds cooked, then drain.
  3. Spread the chicken in a heavy pot. Layer the rice on top, then the herbs, remaining onions and ghee, and drizzle with the saffron milk.
  4. Cover with foil and a tight lid, cook on high for 3 minutes, then on the lowest heat for 35 minutes.
  5. Rest for 10 minutes, then gently mix from the bottom and serve with raita.

Tip from the editors. Cook the rice only two-thirds through before layering; it finishes in the steam, and fully boiled rice turns to mush.

Where to eat biryani

Biryani in Abu Dhabi

Thalassery Thattukada ★ 4.3

$ IndianAl Khalidiya

Thalassery Thattukada serves Malabar parottas, beef curry and mutton biryani near Big Mart in Al Khalidiya, Abu Dhabi, at about AED 60 for two.

TryMalabar parotta with beef curry

TipCurly Tales prices a meal for two at about AED 60, and Gulf News notes the tables fill up gradually by evening.

Directions

Taste of Kerala ★ 3.8

$ IndianAl Markaziyah

Taste of Kerala serves Kerala breakfasts, fish molee and biryanis on Old Passport Road, Al Danah, Abu Dhabi, at about AED 45 for two, says Curly Tales.

TryKerala biryani and nadan curries

TipGulf News calls the portions generous and the prices gentle, and the same menu runs from idli and appam breakfasts to nadan lunches.

Directions

Nihal Restaurant ★ 3.9

$ IndianAl Markaziyah

Nihal Restaurant serves Indian and Chinese dishes such as butter chicken and mutton biryani in a large room behind Lifeline Hospital in Al Danah, Abu Dhabi.

TryMutton biryani, butter chicken and Indian-Chinese mains

TipBest Bites rates the butter chicken and mutton biryani at AED 38 each; Experience Abu Dhabi notes a banquet hall upstairs for events.

Directions

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