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Biryani

Biryani

@cookinglanka
Biryani is a flavorful and aromatic mixed rice dish made with basmati rice, spices, and either meat (such as chicken, mutton, beef, or fish) or vegetables. It is a celebrated dish in South Asian cuisine, especially in India, Pakistan, Bangladesh, and Sri Lanka.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian Recipes
Servings 6

Ingredients
  

For Rice

  • 2 cups Basmati rice
  • 4 cups water
  • 1–2 bay leaves
  • 4–5 cloves
  • 2–3 green cardamoms
  • 1 black cardamom (optional)
  • 1 small cinnamon stick
  • Salt to taste

For Chicken Or Mutton (You Can Substitute With Vegetables For Veg Biryani)

  • 500g chicken (or mutton), cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Juice of half a lemon

For Biryani Masala Base

  • 2 large onions, thinly sliced
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • 2–3 green chilies (slit)
  • 2–3 tablespoons cooking oil or ghee
  • 2 tablespoons Biryani masala (store-bought or homemade)

Optional Toppings

  • Saffron soaked in 2 tablespoons warm milk
  • Fried onions (for garnish)
  • A few drops of rose water or kewra water

Instructions
 

Step 1: Marinate The Meat

  • Mix chicken/mutton with yogurt, ginger-garlic paste, chili powder, turmeric, lemon juice, garam masala, and salt.
  • Let it marinate for at least 30 minutes (preferably 2–4 hours).

Step 2: Prepare The Rice

  • Rinse basmati rice and soak it for 30 minutes.
  • Boil water in a large pot, add whole spices (bay leaf, cloves, cardamoms, cinnamon), and salt.
  • Add soaked rice and cook until 70–80% done. Drain and set aside.

Step 3: Cook The Masala Base

  • Heat oil or ghee in a pan. Fry sliced onions until golden brown.
  • Add chopped tomatoes, green chilies, mint, and coriander leaves.
  • Add marinated meat and cook until meat is tender and the masala thickens. (For mutton, you might need to add a little water and pressure cook.)

Step 4: Layer The Biryani

  • In a heavy-bottomed pot, add a layer of meat masala.
  • Add a layer of partially cooked rice on top.
  • Repeat layers if needed.
  • Drizzle saffron milk, fried onions, and rose/kewra water on top.

Step 5: Dum Cooking (Steaming)

  • Seal the pot with a tight lid or dough.
  • Cook on low heat for 20–25 minutes (place a tawa underneath the pot if needed to prevent burning).

Step 6: Serve

  • Gently fluff up the layers and serve hot with raita, salad, or boiled eggs.