Biryani. A step by step guide

For years, people have been enjoying the aromatic and flavorful rice dish known as biryani, which is considered a culinary masterpiece. Today we’ll go on a culinary adventure in this cook-along article to make a delicious biryani.

It’s been my family’s favourite since years and hence mine also. So grab your apron, gather around the ingredients and let’s cook a traditional Indian/pakistani dish for your loved ones on your special day.

Ingredients

1. Basmati rice – 2 cups
2. Chicken, lamb, or vegetables – 500g
3. Yogurt – 1 cup
4. Onions – 2, thinly sliced
5. Tomatoes – 2, chopped
6. Ginger-garlic paste – 2 tablespoons
7. Biryani masala – 2 tablespoons
8. Garam masala – 1 teaspoon
9. Green chilies – 2, chopped
10. Fresh coriander leaves – a handful, chopped
11. Fresh mint leaves – a handful, chopped
12. Cooking oil or ghee – 4 tablespoons
13. Saffron strands – a pinch (soaked in warm milk)
14. Salt – to taste

For rice

1. Water – 4 cups
2. Bay leaves – 2
3. Cinnamon stick – 1
4. Cardamom pods – 3
5. Cloves – 3
6. Salt – 1 teaspoon

Method

1. Prepare the Ingredients:
   • Rinse the basmati rice under cold water until the water runs clear.
   • Marinate the meat or vegetables with yogurt, biryani masala, garam masala, and salt. Let it sit for at least 30 minutes.
2. Sauté Onions:
   • In a large pot, heat 2 tablespoons of oil or ghee.
   • Add thinly sliced onions and cook until golden brown. Set aside half for garnish.
3. Cook the Meat or Vegetables:
   • In the same pot, add the marinated meat or vegetables and cook until browned.
   • Add ginger-garlic paste, chopped tomatoes, and green chilies. Cook until the tomatoes are soft.
4. Prepare the Rice:
   • In a separate pot, bring water to a boil.
   • Add bay leaves, cinnamon stick, cardamom pods, cloves, and salt.
   • Add the rinsed basmati rice and cook until it’s 70% cooked. Drain the water.

Layering the Biryani: Place half of the partially cooked rice in the pot with the meat or vegetables.
Add half of the chopped mint leaves, coriander leaves, and fried onions.
As the top layer, add the remaining rice.
Pour milk soaked in saffron over the upper layer to infuse it with aroma.
Add the remaining fried onions, mint leaves, and coriander leaves on top.
Use aluminium foil to seal the pot or cover it with a tight-fitting lid.
Let the biryani cook in its own steam for 20 to 25 minutes while cooking on low heat.
Present and Savour:
Using a fork, gently fluff the biryani to ensure that the layers are evenly mixed.
Garnish with extra fresh coriander and mint leaves and serve hot.