Ingredients
Spices
Miscellaneous
Directions
- 1
Soak rice for 30 minutes before cooking to make it fluffy and prevent sticking.
- 2
Cook the rice 70% through in salted water with whole spices. This keeps the grains separate and firm after layering with meat or vegetables.
- 3
Use crispy fried onions for the best flavor. They add a sweet, caramelized taste and a crunchy texture.
- 4
Marinate the chicken or meat for at least 2 hours (overnight is best). This enhances the flavor and makes the meat tender.
- 5
Layer rice and marinated meat with fried onions, mint, coriander, and a drizzle of saffron-infused milk or food color to get the signature biryani look.
- 6
Seal the cooking pot with dough or a tight lid to trap steam (“dum”). Cook on low heat for about 20-25 minutes to allow all flavors to infuse.
- 7
Add a splash of rose water or kewra water to the top layer for a signature biryani aroma.
- 8
Use yogurt in the marination and a small amount of tomatoes for a tangy, creamy base.
