Sabine Sabine

Biryani

Biryani

Biryani is a classic Indian dish loved for its layers of fragrant basmati rice, tender meat or vegetables, and a medley of aromatic spices. Originating from Mughal kitchens, this one-pot dish is perfect for celebrations or a comforting family meal.

Ingredients:

For the rice:

  • 2 cups basmati rice, rinsed and soaked for 30 minutes

  • 6 cups water

  • 4 cloves

  • 2 green cardamom pods

  • 1 bay leaf

  • 1 cinnamon stick

  • Salt, to taste

For the marinade:

  • 500g chicken or lamb, cut into pieces

  • 1 cup plain yogurt

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala

  • Salt, to taste

For the biryani:

  • 2 large onions, thinly sliced

  • 1/4 cup oil or ghee

  • 2 medium tomatoes, chopped

  • 1/2 cup fresh mint leaves, chopped

  • 1/2 cup fresh cilantro, chopped

  • 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk

  • 1/4 cup fried cashews and raisins (optional)

Instructions:

  1. Marinate the Meat:

    • In a large bowl, combine yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.

    • Add the chicken or lamb pieces, ensuring they are well-coated. Marinate for at least 1 hour or overnight for deeper flavors.

  2. Cook the Rice:

    • Bring 6 cups of water to a boil with cloves, cardamom, bay leaf, cinnamon, and salt.

    • Add the soaked basmati rice and cook until it's 70-80% done (the grains should still be firm). Drain and set aside.

  3. Prepare the Base:

    • Heat oil or ghee in a deep pot. Fry the sliced onions until golden brown and crispy. Remove half the onions and set aside for garnishing.

    • In the same pot, add the chopped tomatoes and cook until soft.

  4. Cook the Meat:

    • Add the marinated meat to the pot with the tomatoes. Cook on medium heat until the meat is tender and the oil starts to separate from the gravy.

  5. Layer the Biryani:

    • Lower the heat. Spread half the cooked rice over the meat.

    • Sprinkle half the mint, cilantro, and fried onions.

    • Add the remaining rice and repeat with the remaining mint, cilantro, and fried onions.

    • Drizzle the saffron milk over the top.

  6. Steam (Dum) Cooking:

    • Cover the pot with a tight-fitting lid (or seal with dough to trap steam).

    • Cook on low heat for 20-25 minutes, allowing the flavors to meld.

  7. Garnish and Serve:

    • Gently fluff the rice before serving. Garnish with fried cashews and raisins, if desired.

Serving Suggestions:
Serve Biryani with raita (a yogurt-based side dish), a simple cucumber salad, or boiled eggs for a complete meal.


Biryani is more than just a dish; it’s a culinary experience that brings people together. Enjoy its symphony of spices and aromas, making every bite unforgettable.

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