How Make Biryani
To make delicious Biryani
- start by preparing the Basmati rice.
- Rinse and soak the rice in water for 30 minutes
- then drain and cook it with 4 cups of water
- 1 tablespoon of ghee or oil
- 1 teaspoon of salt until it's 70% cooked
- Drain the excess water and set the rice aside
Make the Biryani Masala
- dry roasting 2 tablespoons of coriander seeds
1 tablespoon of cumin seeds - 1 tablespoon of cinnamon sticks
- 2-3 green cardamom pods
- 1 teaspoon of mace in a pan until fragrant
- Grind the roasted spices into a fine powder
- .mix in 1 teaspoon of nutmeg powder
- 1 teaspoon of saffron threads soaked in 1 tablespoon of hot water
Prepare the chicken
- layer by cooking 1 pound of boneless
- skinless chicken breast or thighs
- vegetables like cauliflower, carrots, and peas
- with 2 medium onions, 2 cloves of garlic, 1 medium tomato
- 1 teaspoon of ginger paste
- 1 teaspoon of cumin powder, 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- salt to taste, 2 tablespoons of lemon juice,
- 2 tablespoons of chopped fresh cilantro.
To assemble the Biryani
- create a layer of cooked rice in a large
- heavy-bottomed pot or Dutch oven
- Add a layer of the chicken or vegetable mixture
- followed by a sprinkle of Biryani Masala powder and saffron thread
- Repeat the layers two more times
- ending with a layer of rice on top
- Cover the pot with a tight-fitting lid and cook over low heat for 10-15 minutes
- allowing the flavors to meld together
- the rice to absorb the aroma of the spices
- Turn off the heat and let the Biryani rest for 5 minutes
- before fluffing the rice gently and serving hot
