Homemade Biryani Recipe: A Step-by-Step Guide to Perfect Flavor

Homemade Biryani Recipe: A Comprehensive Step-by-Step Guide to Achieving Perfect Flavor and Aroma

Biryani, one for the popular dishes from Indian subcontinent is a spiced rice preparation which commonly comprises of aromatic rice, fragrant spices, marinated meat and sometimes vegetables. Making a perfect homemade biryani is easier said than done, but with this easy-to-follow guide, youare on your way to preparing your favourite food like a professional chef.

Ingredients-

2 cups basmati rice

500 grams chicken or mutton, cut into pieces

2 large onions, thinly sliced

2 tomatoes, chopped

1 cup yogurt

2 tablespoons ginger-garlic paste

1 teaspoon turmeric powder

2 teaspoons red chili powder

1 teaspoon cumin seeds

4 green cardamom pods

4 cloves

1 cinnamon stick

2 bay leaves

1 teaspoon garam masala

A handful of fresh coriander and mint leaves, chopped

4 tablespoons ghee or oil

Salt to taste

Saffron strands soaked in 2 tablespoons warm milk

Read more: Quick and Easy French Omelette Recipe: Ready in Under 20 Minutes

Preparation-

Marinate the Meat: Now in another bigger bowl, to the meat add yogurt, ginger-garlic paste, turmeric powder, red chili powder and salt. It should be allowed to marinate for at least one hour though it is preferred to marinate it overnight.

Cook the Rice: Wash the basmati rice and let it be soaked in water for half an hour. Heat water into a boil and add salt to it Cook rice in the water and when it is 70% done, drain it. Drain and set aside.

Cooking the Biryani-

Read more: Seafood Starter Recipes: Mastering Beer Batter Fish and Chips

Fry the Onions: pour some ghee or oil into big pan and let it heat. Pieces of onions should be put in the container and fry to brown color. Scoop enough of the fried onions and set aside for garnish as half the amount will be used later.

Cook the Meat: To the remaining onions in the pan, fry cumin seeds, cardamoms, cloves, cinnamon and bay leaves. Stir fry for another a minute or so and add the marinated meat. Sauté the meat until it is soft and the oil comes out from the masala.

Layer the Biryani: After the first round of pan-frying half of the rice, spread half of it in an even layer at the bottom of a big, thick walled pot. Make a layer of the cooked meat and its masala on the rice and then garnish with fresh coriander and mint leaves. Place the remaining rice on top to finish the process, to cook it completely. Pour the saffron mixed milk over the rice and garnish with remaining fried onions and garam masala powder.

Dum Cooking: On top of it, seal the pot with a tight fitting lid or aluminium foil. Simmer on low heat for 20-25 min to ensure that all the ingredients are blend properly.

We’re now on WhatsApp. Click to join. 

Serving: Lightly stir the biryani with a fork to blend the layers. Serve it warm with raita and a crisp salad. Savor your homemade biryani, which has a great mix of spices and tastes!

Like this post?
Register at One World News to never miss out on videos, celeb interviews, and best reads.