Biryani is a fragrant and flavorful Indian dish made with marinated meat (chicken, lamb, or goat), aromatic basmati rice, and a blend of spices. This luxurious one-pot meal is perfect for special occasions and gatherings.
- Serving size: 6
- Preparation time: 30 minutes
- Cooking time: 1 hour
- Total time: 1 hour 30 minutes
- Type of meal: Main course
- Type of cuisine: Indian
- Total number of calories (per serving): 450 calories
- Macros (per serving): Carbohydrates: 50g | Proteins: 25g | Fats: 15g
Ingredients:
For the Marinade:
- Meat (chicken, lamb, or goat): 1 kg, cut into pieces
- Yogurt: 1 cup
- Ginger-garlic paste: 2 tablespoons
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Garam masala: 1 teaspoon
- Salt: to taste
- Lemon juice: 2 tablespoons
For the Rice:
- Basmati rice: 3 cups
- Water: 6 cups
- Salt: to taste
For the Biryani:
- Oil or ghee: 1/2 cup
- Onion: 3 large, thinly sliced
- Tomatoes: 2 large, chopped
- Green chilies: 2, slit
- Fresh coriander leaves: 1/2 cup, chopped
- Fresh mint leaves: 1/2 cup, chopped
- KLW Biryani masala: 2-4 tablespoons – 25g of our masala is good for 1kg of rice.
- Saffron: a pinch, soaked in 2 tablespoons warm milk
- Fried onions: 1/2 cup (for garnish)
- Cashew nuts: 1/4 cup (optional)
- Raisins: 1/4 cup (optional)
Procedure:
- Marinating the Meat:
- In a large bowl, mix the meat with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
- Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preparing the Rice:
- Wash and soak the basmati rice in water for 30 minutes. Drain.
- In a large pot, bring 6 cups of water to a boil. Add bay leaves, green cardamoms, cloves, cinnamon stick, and salt.
- Add the soaked rice and cook until 70% done. Drain and set aside.
- Cooking the Meat:
- Heat oil or ghee in a large, heavy-bottomed pot over medium heat.
- Add the thinly sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
- Add the chopped tomatoes and cook until they soften.
- Add the marinated meat to the pot and cook on medium heat until the meat is browned and cooked through. Stir in the green chilies, chopped coriander leaves, and mint leaves.
- Add KLW Biryani Masala and mix well. 25g of our masala is good for 1kg of rice.
- Layering the Biryani:
- In the same pot with the cooked meat, spread half of the partially cooked rice over the meat.
- Drizzle half of the saffron milk over the rice. Layer the remaining rice on top.
- Drizzle the remaining saffron milk over the top layer of rice.
- Sprinkle the reserved fried onions, cashew nuts (if using), and raisins (if using) over the rice.
- Dum Cooking:
- Cover the pot with a tight-fitting lid or seal it with aluminum foil.
- Reduce the heat to low and let it cook (on dum) for 20-25 minutes. This allows the flavors to meld together and the rice to finish cooking.
- Final Touches:
- Remove from heat and let it rest for 10 minutes before opening the lid.
- Gently fluff the biryani with a fork to mix the layers.
- Serving:
- Serve hot, garnished with fresh coriander leaves and lemon wedges.
- Accompany with raita, salad, or a boiled egg for added flavor.
Enjoy your aromatic and delicious Biryani!