Indian Biryani

Ingredients

Fried onions

1 cup

Fresh coriander leaves

1/2 cup, chopped

Saffron strands

1/4 teaspoon

Ghee (clarified butter)

4 tablespoons

Salt

to taste

Bay leaf

1

Cloves

4-5

Cardamom pods

3-4

Cinnamon stick

1 inch

Cumin seeds

1 teaspoon

Red chili powder

1-2 teaspoons

Turmeric powder

1/2 teaspoon

Biryani masala powder

2 tablespoons

Yogurt

1 cup, whisked

Ginger, minced

1 tablespoon

Tomato, chopped

1 medium

Onion, sliced

1 large

Chicken (or meat/vegetables of your choice)

1.5 pounds, cubed

Basmati rice

2 cups

Water

4 cups (approximately)

Instructions

1. Begin by washing the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain thoroughly.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for about a minute until they release their fragrant aroma.
3. Add the sliced onions to the pot and cook until they turn a deep golden brown, stirring occasionally to prevent burning.
4. Stir in the minced ginger and sauté for an additional minute until fragrant.
5. Add the chopped tomato and cook until it softens and breaks down into a sauce-like consistency.
6. Introduce the cubed chicken (or your choice of meat/vegetables) to the pot, cooking until browned on all sides.
7. Mix in the whisked yogurt, biryani masala powder, turmeric powder, red chili powder, and salt. Stir well to coat the chicken (or meat/vegetables) evenly with the spices.
8. Gently fold in the soaked and drained basmati rice, ensuring it's evenly distributed. Pour in enough water to cover the rice by about an inch.
9. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the biryani simmer for about 20-25 minutes, or until the rice is tender and has absorbed all the flavors.
10. Once cooked, turn off the heat and let the pot sit, covered, for an additional 5 minutes to allow the flavors to meld.
11. Fluff the rice gently with a fork, taking care not to break the grains. Drizzle the saffron-infused milk (soak saffron strands in a tablespoon of warm milk for 10 minutes) over the top of the biryani.
12. Garnish with fresh coriander leaves and crispy fried onions.
13. Serve hot, accompanied by raita (yogurt sauce) or a fresh salad.