This is my signature biryani recipe, as my mother has dubbed it. Plus, it’s healthier and contains half as many calories as a typical takeout meal.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 55 mins |
| Servings: | 32 |
| Yield: | 5 1/2 dozen |
Ingredients
- 4 medium grapefruit
- 2 ¾ cups white sugar, divided
Instructions
- Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
- Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
- Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
- Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.
- You can use white or pink grapefruit. I have had the best batches from grapefruit that has thinner, rather than thicker, rinds. The thicker rinds tend to stay very moist.
Reviews
I used it as a garnish on glazed grapefruit cake. Many many compliments.
I used pink grapefruit. I dipped some in chocolate festive and delicious!
I’ll make it again and again during grapefruit season. It’s delicious and easy. My neighbors love it.