How to make biryani

Here’s a sample recipe for biryani:


1 1/2 cups Basmati Rice
1 large Onion, chopped
3 cloves Garlic, minced
1 inch Ginger, grated
1 large Tomato, chopped
2 medium Carrots, diced
1 cup Peas
1 Bell Pepper, diced
1 1/2 lbs boneless Chicken, cut into small pieces
2 tbsp Biryani Masala
1 tsp Turmeric
1 tsp Red Chilli Powder
Salt, to taste
3 tbsp Oil
1 cup Yogurt
2 tbsp Lemon Juice
1/4 cup Cilantro, chopped
1/4 cup Mint Leaves, chopped
2 cups Hot Water
2 tbsp Butter
1/2 tsp Saffron Strands

Rinse the Basmati Rice in cold water and soak it for 30 minutes.

Heat the oil in a large pan over medium heat. Add the onion and sauté until golden brown. Add the garlic and ginger and cook for a minute.

Add the tomato, carrots, peas, and bell pepper and cook for 5 minutes. Add the chicken and cook until browned on all sides.

Stir in the Biryani Masala, turmeric, red chilli powder, and salt and cook for a minute.

In a separate pot, bring 2 cups of hot water to a boil. Drain the rice and add it to the pot. Cook until the rice is partially cooked, about 5-7 minutes.

In a large casserole dish, layer the chicken mixture and the partially cooked rice. Spoon the yogurt, lemon juice, cilantro, and mint leaves over the top.

Melt the butter in a small pan and add the saffron strands. Pour the mixture over the biryani. Cover the dish with foil and bake in a preheated 350°F oven for 20 minutes.

Serve hot with raita or a salad.

Enjoy your delicious Biryani


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