Biryani | How to Cooking Biryani.

Instructions:

1. Rinse the rice in water several times until the water runs clear. Soak the rice in water for 30 minutes.
2. Heat oil or ghee in a heavy-bottomed pot or a pressure cooker. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic and ginger and sauté for another minute.
4. Add the chopped tomato and sauté until it becomes mushy.
5. Add the cumin powder, coriander powder, turmeric powder, and red chili powder (if using) and sauté for another minute.
6. Add the chicken or lamb and sauté until the meat is cooked through.
7. Add the soaked and drained rice and sauté for a couple of minutes.
8. Add 2 cups of water, yogurt, chopped cilantro, mint, nuts, raisins, biryani masala powder (if using), and salt to taste.
9. Bring the mixture to a boil and then reduce the heat to low and cover the pot or pressure cooker with a lid.
10. Cook the rice until it is tender and all the liquid is absorbed.
11. Gently fluff the rice with a fork.
12. Serve the biryani with raita and salad.

It is a traditional dish, so you can change the recipe and ingredients according to your taste.

Note:

• If using a pressure cooker, cook for 2 whistles on high heat, then reduce the heat to low and cook for another 10 minutes.
• If you want to make a vegetarian version of biryani, you can replace the chicken or lamb with vegetables like cauliflower, carrots, peas, and potatoes.
• You can also add saffron or food color to give the biryani a nice color.
• Biryani is best served with a raita, which is a yogurt-based side dish, and a salan, which is a spicy gravy.