Biriyani Recipe

Rinse and soak

Rinse basmati rice under cold water until water runs clear (3–4 rinses). Soak rice in 3 cups water with 1 tsp salt for 30 minutes while you prepare the masala and protein.

Bring 6 cups water to a rolling boil in a large pot. Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and a pinch of salt. Drain soaked rice and add to boiling water. Par-cook rice until about 70% done (rice should have a firm center) — about 6–8 minutes depending on rice. Drain rice and set aside.

Prepare the protein/vegetables

If using chicken or mutton, pat dry. If using vegetables, cut into uniform bite-sized pieces; par-cook denser vegetables (potatoes, carrots) by boiling or shallow frying until almost tender, about 5–7 minutes.

Thinly slice onions. Reserve 1 cup of onions and deep-fry in oil or ghee until dark golden brown and crisp to make birista; drain on paper towels. Keep aside.

Make the marinade

In a bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, coriander powder, garam masala, biryani masala, and 2 tsp salt. Mix into a smooth paste. Add the chicken, mutton, or vegetables to the marinade and coat thoroughly. Marinate for at least 30 minutes, preferably 2–3 hours or overnight in the refrigerator.

Heat 2 tbs oil and 2 tbs ghee in a heavy-bottomed pot (dutch oven or handi). Add the marinated protein/vegetables and cook on medium-high heat stirring occasionally until the meat is sealed and onions/tomatoes break down — for chicken about 8–10 minutes, for mutton 20–25 minutes (or until 60–70% cooked). For vegetables cook until just tender. Add chopped tomatoes and green chilies during cooking; cook until oil separates from masala. Adjust salt.

Prepare saffron milk and herbs

Warm 1 tablespoon milk and steep saffron threads for 5 minutes to release color and aroma. Mix lemon juice with chopped mint and cilantro; keep aside.

Layer the biriyani

Once the protein/vegetable layer in the pot is at least partially cooked and has some gravy (not dry), reduce heat to low. Spread half of the par-cooked rice over the masala in an even layer. Sprinkle half of the fried onions (birista), half of the mint and cilantro, and 1 tbs ghee. Drizzle half the saffron milk over this rice layer. Repeat with the remaining rice as a second layer and finish with remaining fried onions, herbs, ghee, saffron milk and the fried cashews/raisins (if using).

For extra aroma, place a lit charcoal piece in a small metal bowl, pour 1 tsp ghee over it, and place it in the pot (carefully) then cover immediately to trap smoke. Let it sit for 2–3 minutes then remove the bowl. (Optional)

Seal the pot with a tight-fitting lid. You can seal edges with dough to trap steam. Cook on very low heat (dum) for 25–30 minutes for chicken/veg biriyani, or 35–40 minutes for mutton biriyani until rice is fully cooked and meat is tender. Alternatively, place the sealed pot in a preheated oven at 180°C (350°F) for the same time.

Turn off heat and let the biriyani rest, sealed, for 10 minutes. Carefully fluff the rice from the edges inward with a fork, mixing the layers gently to distribute masala without breaking rice grains.

Serve hot with raita (yogurt cucumber sauce), salad, and pickles. Garnish with extra fried onions and chopped cilantro if desired.