how to make indian biryani

Certainly! Here’s a recipe for Indian Biryani:

Ingredients:

• 2 cups Basmati rice
• 500 grams meat (chicken, mutton, or fish), cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 teaspoons Biryani masala powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• A pinch of saffron strands (optional)
• 1/4 cup warm milk (if using saffron)
• 1/4 cup ghee (clarified butter) or oil
• Fresh coriander leaves for garnish
• Mint leaves for garnish
• Salt to taste

Instructions:

1. Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot, heat the ghee or oil over medium heat. Add the sliced onions and sauté until golden brown and crispy. Remove half of the onions and set them aside for garnishing.
3. In the same pot, add the ginger-garlic paste and sauté for a minute until fragrant. Add the chopped tomatoes and cook until they soften.
4. Add the meat pieces to the pot and cook until they are partially cooked and sealed. Stir in the yogurt, Biryani masala powder, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well to coat the meat with the spices.
5. Add enough water to the pot to cook the rice. For every cup of rice, use approximately 1.5 to 2 cups of water. Bring the water to a boil.
6. Drain the soaked rice and add it to the boiling water. Cook the rice until it is about 70% cooked (parboiled). The grains should still have a slight bite to them. Drain the rice and set it aside.
7. In a small bowl, soak the saffron strands in warm milk. Set aside for a few minutes to infuse the milk with saffron color and flavor.
8. Preheat the oven to 180°C (350°F). If you don’t have an oven, you can cook it on the stovetop as well.
9. In a large oven-safe dish or baking pan, layer the partially cooked rice over the meat in an even layer. Drizzle the saffron-infused milk and ghee or oil over the rice. Sprinkle a handful of fried onions, fresh coriander leaves, and mint leaves on top.
10. Cover the dish tightly with foil or a lid and place it in the preheated oven. Bake for about 30-40 minutes until the flavors meld together, and the rice is fully cooked.
11. Remove the dish from the oven and let it rest for 10 minutes. Gently fluff the rice with a fork, mixing it with the meat and spices.
12. Serve hot, garnished with additional fried onions, fresh coriander leaves, and mint leaves. Biryani is often accompanied by raita (yogurt sauce) and/or a side salad.

Note: The cooking time and specific ingredients may vary depending on the type of meat (chicken, mutton, or fish) you choose. Adjust the spice levels and cooking time accordingly.

Enjoy the aromatic and flavorful Indian Biryani!