Steps For Delicious Homemade Biryani:

 

Follow These Steps For Delicious Homemade Biryani: Makki Madni Catering

Ingredients:

•  2 cups basmati rice
• 1 lb (500g) meat (chicken, lamb, or beef), cut into pieces (optional)
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon biryani masala powder
• whole spices (2 cinnamon sticks, 4-6 cloves, 4-6 green cardamom pods, 2 bay leaves)
•  Ghee or oil for cooking
•  Salt to taste
•   Saffron strands (optional) soaked in 2 tablespoons warm milk

Instructions:

1.   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee or oil in a large pot over medium heat. Add the whole spices (cinnamon sticks, cloves, cardamom pods, bay leaves) and sauté for a minute until fragrant.
3. Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for layering.
4. Add the meat (if using) to the pot and cook until it browns. If using chicken, cook until it's no longer pink.
5. Add the ginger-garlic paste and green chilies to the pot. Sauté for a couple of minutes until the raw smell disappears.
6. Add the chopped tomatoes, turmeric powder, red chili powder, and biryani masala powder. Cook for 5-7 minutes until the tomatoes are soft and the spices are well combined.
7. Stir in the plain yogurt, fresh cilantro, and mint leaves. Mix well to coat the meat evenly. Cook for a few more minutes.
8. Add the soaked and drained rice to the pot. Gently mix the rice with the meat and spices, taking care not to break the rice grains.
9. Pour water into the pot, ensuring that there is enough liquid to cook the rice. The ratio of rice to water is typically 1:1.5 (1 cup rice to 1.5 cups water).
10. Season with salt and bring the mixture to a boil. Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 15-20 minutes, or until the rice is cooked and tender.
11. While the rice is cooking, prepare the fried onions separately by slicing the remaining onion and frying it until golden brown and crispy. Drain the fried onions on a paper towel.
12. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the flavors to meld.
13. To layer the biryani, remove half of the rice from the pot and set it aside. Spread the remaining rice evenly in the pot. Drizzle some ghee or oil and sprinkle saffron milk over the rice.
14. Add the reserved fried onions as another layer on top of the rice.
15. Finally, place the remaining rice over the fried onions. Drizzle some ghee or oil and saffron milk on top.
16.  Cover the pot tightly and place it on very low heat for 10-15 minutes to allow the flavors to infuse and the biryani to steam.
17. Once done, gently fluff the biryani with a fork and serve it hot with raita (yogurt sauce) or a side salad.

 Note:

You can customize the biryani by adding cooked vegetables or replacing the meat with paneer (Indian cottage cheese) for a vegetarian version.

Enjoy your homemade Biryani!