Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Breakfast

Kashmiri Wazwan Biryani

Traditional 15. Kashmiri Wazwan Biryani recipe

🧺 Ingredients

• 1 cup basmati rice (200g)
• 2 cups water (480ml)
• 3 tbsp ghee (45g)
• 1 medium onion (100g, thinly sliced)
• ½ cup yogurt (120g)
• 1 green chilli (sliced, 8g)
• 1 tsp ginger-chilli paste (5g)
• 1 black cardamom (crushed, 2g)
• 4 green cardamom pods (crushed, 4g)
• 3 cloves (1.5g)
• 1 inch cinnamon stick (3g)
• 1 tsp fennel seeds (1.5g)
• ½ tsp salt (2.5g)
• 2 tbsp cashews (15g)
• 2 tbsp almonds (12g, sliced)
• 2 tbsp raisins (15g)
• Few saffron threads (0.3g), soaked in 3 tbsp milk
• 1 tbsp chopped mint (3g)
• ¼ tsp asafoetida (0.5g)

👩‍🍳 How to make Kashmiri Wazwan Biryani

1. Rinse rice 3 times, soak 30 min
2. Heat 2 tbsp ghee on medium heat, fry onions 4-5 min until golden-brown and crisp
3. Remove half the onions to plate (for garnish), crush remaining half with yogurt until paste
4. Temper with whole spices in clean pan (cardamom, cinnamon, cloves, fennel) for 1 min
5. Add soaked rice, stir 1 min to coat with ghee
6. Layer rice in biryani pot: half rice, spread onion-yogurt paste, add ginger-chilli, asafoetida
7. Add second half of rice, top with green chillies, mint
8. Pour saffron milk over top
9. Cover tightly with foil, then lid
10. Cook on high heat 1-2 min (listen for sizzle), then low heat 25 min until water absorbs
11. Rest 5 min covered
12. Fluff gently with fork
13. Top with fried onions, roasted nuts, remaining saffron
14. Serve hot
15. Visual cue: Layered rice grains, golden fried onion garnish, saffron-tinted grains, fragrant aroma, nuts visible
16. ---

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