Biryani (Veg or Chicken)

Marinate vegetables/chicken with curd, spices, and herbs for 30 mins.

Partially cook Kala Namak 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.