Nawabi Biryani (v)

Nawabi Biryani (v)

A delicious Biryani that gets its name from the royal chefs of Hyderabad, it is made distinctive by the flavours of sultanas, mixed nuts and desiccated coconut.

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Recipe

To Serve

  • Basmati rice
    300 grams
  • Hot water
    400 ml
  • Vegetable oil
    2 tbsp
  • Large onion, finely chopped
    1
  • Unsalted mixed nuts, chopped
    125 grams
  • Sultanas
    25 grams
  • Desiccated coconut
    1 tbsp
  • Biryani paste
    3 tbsp
  • Large saucepan with lid

Method

1

Wash the rice in several changes of water and leave to soak for 30 minutes. Heat the oil in a pan and sauté the onions until golden brown.

2

Add the washed drained rice, stir and fold gently until all the rice grains are coated in oil.

3

Add half of the nuts, all the sultanas and coconut and continue tossing gently for 2 - 3 minutes.

4

Add the Patak's Biryani Paste and water, stir and bring to the boil, lower the heat and cover. Continue to cook for 15 - 20 minutes until the water has evaporated. Turn off the heat and stand for 5 minutes.

5

Gently fluff up the rice with a fork and garnish with the remaining chopped nuts before serving alongside your favourite curry.

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