Indian Biryani

Ingredients

• Fried onions (for garnish)
• Fresh coriander leaves (for garnish)
• Saffron strands (a pinch, soaked in 2 tablespoons of warm milk)
• Ghee (clarified butter) (3 tablespoons)
• Salt (to taste)
• Bay leaf (1)
• Cloves (3)
• Cardamom pods (3)
• Cinnamon stick (1)
• Cumin seeds (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Biryani masala powder (2 tablespoons)
• Yogurt (1/2 cup)
• Ginger (garlic paste - 2 tablespoons)
• Tomato (2 medium, chopped)
• Onion (2 large, thinly sliced)
• Chicken (or meat/vegetables of your choice) (500 grams)
• Basmati rice (2 cups)

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and sauté for a minute until fragrant.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Add the chicken (or meat/vegetables) and cook until it is browned on all sides.
7. Add the yogurt, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well to coat the chicken (or meat/vegetables) with the spices.
8. Add the soaked and drained basmati rice to the pot. Pour in enough water to cover the rice by about an inch.
9. Bring the mixture to a boil, then 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 cooked and the flavors have melded together.
10. Once the biryani is cooked, remove the pot from heat and let it sit, covered, for 5 minutes.
11. Fluff the rice gently with a fork. Drizzle the saffron-infused milk over the top of the biryani.
12. Garnish with fresh coriander leaves and fried onions.
13. Serve hot and enjoy!