Of all the curries on offer her at Royal Nawaab, one that holds a special place in the restaurant – and in our hearts – is our Biryani.
There have been many iterations of the famous Biryani recipe, but none can be an authentic recipe. We know that when you sit down for a curry, you want to experience the true taste of India and Pakistan, which is why our Biryani recipe stays true to the traditional methods, ingredients and techniques which made the world fall in love with the Biryani in the first place.
When it comes to a traditional biryani recipe, it can be as simple or as complicated as you like. You can make a quick-and-simple biryani at home using readily available ingredients, even leftover cooked rice; or you can make a luxurious and decadent version from scratch, which is what we do.
How a Biryani is made
To begin with, the key to a great biryani is well marinated meat. For our chicken biryani, we use a selection of authentic spices including red chilli powder, turmeric, garam masala, ginger garlic paste, black pepper and coriander, mint, fresh chillies and fried onions. These are mixed thoroughly with our choice cuts of halal chicken, yoghurt, lemon juice, green cardamom powder, oil and left to marinate.
Salted water is given a boost with whole garam masala, oil, caraway seeds, before being brought to the boil. Soaked basmati rice is then added, mixed well, and then boiled until rice is cooked.
Place marinated chicken and rice into a large pot, place some more fried onions, coriander and mint leaves and oil on top as well as a generous helping of ghee and saffron milk. Cover with a lid, cook on high heat followed up with a gentle simmer to thoroughly cook the chicken, infuse the rice with all that great spice flavour from the marinate. Serve.
Or you can just head on down to Royal Nawaab’s restaurant in Manchester and eat one of our delicious Biryani dishes prepared by one of our chefs.