Biryani (Veg or Chicken)
Description
Marinate vegetables/chicken with curd, spices, and herbs for 30 mins.
Partially cook basmati rice with whole spices (cloves, cinnamon, bay leaf).
In a pan, cook the marinated mix until 70% done.
In a large pot, layer cooked rice over the biryani mix.
Sprinkle saffron milk, fried onions, and mint/coriander.
Cover the pot tightly (dum method) and cook on low flame for 20–25 mins.
Rest for 10 mins before opening the lid.
Serve hot with raita and salad.
Description
Marinate vegetables/chicken with curd, spices, and herbs for 30 mins.
Partially cook basmati rice with whole spices (cloves, cinnamon, bay leaf).
In a pan, cook the marinated mix until 70% done.
In a large pot, layer cooked rice over the biryani mix.
Sprinkle saffron milk, fried onions, and mint/coriander.
Cover the pot tightly (dum method) and cook on low flame for 20–25 mins.
Rest for 10 mins before opening the lid.
Serve hot with raita and salad.