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Biryani

About the Recipe

Biryani is a rice dish that is cooked with spices and other ingredients. It is popular in many countries, including India, Pakistan, Bangladesh, Sri Lanka, Nepal, and the Middle East.

The rice is cooked in a special way that allows it to absorb the flavours of the spices and other ingredients. Vegetables that are often used in biryani include potatoes, carrots, peas, and onions.

Biryani is a delicious and versatile dish that can be served for any occasion. It is a great main course, or it can also be served as a snack or side dish.

Biryani is a complex and flavourful dish that is a testament to the culinary traditions of South Asia. It is a dish that is sure to please even the most discerning palate.

Ingredients

  • 1 cup of MDF Miniket, Bansakti, Sonam, Sonachur, or Katarni rice

  • 2 cups of water

  • Paneer and vegetables

  • Finely chopped onions

  • Ginger-garlic paste

  • Yogurt

  • Aromatic spices (bay leaves, cinnamon, cloves, cardamom, etc.)

  • Ghee or vegetable oil

  • Saffron strands (optional)

  • Fried onions (optional)

  • Fresh coriander and mint leaves (for garnish)

  • Salt to taste

Preparation

Step 1


Wash the rice thoroughly under cold water until the water runs clear. Drain any excess water and set the rice aside.


Step 2


Marinate the vegetable it with yogurt, ginger-garlic paste, spices, and salt for a few hours to enhance the flavors.


Step 3


In a heavy-bottomed pot or pan, heat ghee or vegetable oil over medium heat. Add the aromatic spices and sauté until they release their fragrance. Then, add finely chopped onions and sauté until they turn golden brown.


Step 4


Add the marinated vegetables to the pot and cook until they are partially done. This helps the flavors infuse into the rice during the final cooking.


Step 5


Parboil the rice by boiling it in salted water until it's about 70% cooked. Drain the rice and layer it over the partially cooked meat or vegetables in the pot. You can also add saffron-soaked milk and fried onions between the rice layers for additional flavor.


Step 6


Cover the pot with a tight-fitting lid or seal it with dough to create airtight conditions (dum). Cook the biryani on low heat for about 30-40 minutes or until the rice and meat/vegetables are fully cooked and the flavors have blended beautifully.


Step 7


Once the biryani is ready, garnish it with fresh coriander and mint leaves. Gently fluff the biryani with a fork before serving to ensure the rice and vegetables are evenly mixed.

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