The way Brian works


It is one of the most famous dishes in the Arab world, especially the Gulf countries as well as the East Asian countries, and the origin of the Biryani Indian cuisine; where the most famous Indian spices are used in the world, and characterized by spices strong fragrance and distinctive flavor. Cook biryani with basmati rice using chicken and some vegetables.

The word Briani is taken from the word Bryan Persian, meaning grilled or fried, and different methods of preparing Albriani by each country, and during this article will offer you a distinctive way to prepare Berriani.

Prepared by al-Birani


  • Chicken washed and cut.
  • Half a cup of yogurt.
  • 1/4 cup chopped green mint.
  • Three grains of peeled tomatoes.
  • Half a cup of chopped fresh coriander.
  • Six cloves of garlic mashed.
  • Three tablespoons of ghee.
  • A teaspoon of cardamom.
  • A teaspoon of black pepper.
  • 1/4 teaspoon grated chicken.
  • Teaspoon of cumin.
  • Teaspoon of turmeric.
  • Tablespoon chopped ginger.
  • Two tablespoons of salt.
  • With chopped onions.
  • They burned a garland.
  • Cinnamon sticks.
  • Two peppers chopped green pepper.

Components of rice

  • Three glasses of long basmati rice.
  • Three tablespoons of ghee.
  • A quarter cup of rose water.
  • Teaspoon of saffron.
  • One quarter cup of raisins.
  • One quarter cup almonds.
  • A tablespoon of cardamom love.
  • A large spoon of clove love.
  • A piece of chopped onion.
  • Cinnamon sticks.
  • Two tablespoons of salt.

How to prepare

  • Start preparing the chicken by placing the ghee in a pot on the fire until it is slightly heated.
  • Add the cardamom, turmeric, cumin, pepper, salt, and spinach, and stir well until the spice smell rises.
  • Add the onion and stir slightly, then add green pepper, garlic, mashed, ginger, and toss.
  • Add the chicken pieces and stir until mixed with the spices well, then leave the chicken on fire for ten minutes, taking into account flipping from time to time.
  • Add yogurt, chopped tomatoes, bay leaves, cinnamon, cilantro and peppermint leaves. Continue stirring the chicken, then cover and leave for another 10 minutes.
  • Add a glass of water and let it simmer for a third of an hour or until it is fully cooked.
  • Wash rice and then soak in warm water and a little salt for half an hour.
  • Put rosewater and saffron in a cup and set aside.
  • Put the margarine, replace it with vegetable oil in a pot on the fire, then remove the almonds until golden, then add the raisins for a few seconds only until the puff of the cheese, remove it from the vegetable oil and leave it aside.
  • Add the onion in the pot itself, and stir until it wilts.
  • Add cinnamon sticks, cloves, ginger, cardamom and salt, and stir until the spices smell.
  • Half the rice from the water, add it over the spices, and turn quietly until the flavor of the spices is soaked.
  • Add four cups of boiled broth, then let the rice boil over high heat for a few minutes.
  • Reduce the heat of the gas, then divide the chicken pieces on the rice surface.
  • We distribute rosewater and saffron, then cover the bowl and leave it on low heat until the rice is cooked.
  • When serving, cut the chicken pieces, toss the rice with the fork, then pour it into the serving bowl and distribute the chicken pieces.
  • Nizin al-Birayani with raisins and fried almonds.