Biryani is a flavorful and aromatic South Asian rice dish that is typically made with meat, vegetables, and spices. Here’s a general recipe for cooking a delicious biryani:
Ingredients:
- 2 cups basmati rice
- 1 pound bone-in chicken or beef, cut into small pieces (you can also use lamb or goat)
- 1 cup plain yogurt
- 1 large onion, sliced thinly
- 1 large tomato, chopped
- 2-3 green chilies, sliced
- 4-5 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon biryani masala or garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon nutmeg powder
- 3 tablespoons vegetable oil or ghee
- 1/2 cup fresh cilantro and mint leaves, chopped
- Fried onions and raisins (optional)
Instructions:
- Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
- In a large bowl, marinate the chicken or beef with yogurt, half of the sliced onions, half of the chopped tomatoes, garlic, ginger, green chilies, biryani masala or garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, salt, black pepper, cinnamon powder, cardamom powder, and nutmeg powder. Mix well and refrigerate for 1 hour.
- Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add the remaining sliced onions and fry until they turn golden brown. Remove the onions from the pot and set aside.
- Add the marinated meat to the pot and cook for 5-7 minutes until the meat is browned on all sides.
- Add the remaining chopped tomatoes to the pot and cook for 5 minutes until the tomatoes are softened.
- Drain the rice and add it to the pot with the meat and tomato mixture. Add enough water to cover the rice by about an inch. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Cook the biryani for 20-25 minutes until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let it sit for 10 minutes.
- Fluff the biryani with a fork and garnish with chopped cilantro, mint leaves, fried onions, and raisins (if using). Serve hot with raita, a yogurt-based dip.
