Steamed Biriyani Recipe | Cooking with Aunty D

Making an excellent biriyani takes some effort, but the delicious results are totally worth it!

Check out Aunty D’s take on a steamed biriyani made with a trusty pittu maker, and try whipping one up yourself.




Chicken 250 g

Cardamom 12 nos

Clove 14 nos

Cinnamon 1 tsp

Bay Leaves 9 nos

Cumin Powder 1 tsp

Coriander Powder 1 tsp

Chilli Powder 1 tsp

Garam Masala 1/2 tsp

Lime Juice 1 tbsp

Ginger + Garlic 1 tbsp

Coriander Leaves

Mint Leaves 1/8 cup

Green Chilli 4 nos

Curd 1/2 cup

Ghee 2 tbsp

Fried Onion 2 medium

Salt 1 1/2 tsp

Water 3 1/2 cups

Soaked Rice 1 cup

Saffron water (Saffron 1/8 tsp + Water 1 tbsp)



Firstly add your chicken to a bowl, along with 4 cardamoms, 6 cloves, cinnamon, 3 bay leaves, cumin powder, coriander powder, chilli powder, garam masala, lime juice, ginger, garlic, coriander leaves, mint leaves, green chilli, curd, 1 tbsp of ghee and 1 medium-sized fried onion.

Combine the ingredients until the chicken is evenly coated, then add salt and continue combining.

Leave the chicken aside to marinate for 30 minutes.

In another saucepan, add the rest of the ghee and the marinated chicken with half a cup of water. Heat it on a low flame for 15 minutes.

To make the aromatic rice, boil water with 4 cardamoms, 4 cloves and 3 bay leaves in a separate saucepan.

Add the soaked rice to the boiling water, cook for 5 minutes, and drain the water.

Now, start layering the cooked rice, chicken, and the remaining fried onions in the pittu maker as shown in the video. Once it’s filled, top it up with saffron water and cover with a banana leaf.

Add the remaining cardamom, cloves and bay leaves into the steamer filled halfway with water.

Steam the biryani until well cooked, take it out of the pittu maker, serve and enjoy!


Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!

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