Biryani

Make Biryani at home

Ingredients

• 2 cups basmati rice
• 2 lb (900 g) chicken or lamb pieces
• 1 cup plain yogurt
• 2 large onions, thinly sliced and fried golden
• 2 tbsp ginger-garlic paste
• 2 tsp biryani masala or garam masala
• 1 tsp turmeric
• 1/2 cup chopped mint and cilantro
• 1 pinch saffron in 1/4 cup warm milk
• 3 tbsp ghee
• Whole spices: cardamom, cloves, cinnamon, bay leaf
• Salt

How it's made

1. Marinate the meat in yogurt, ginger-garlic paste, masala, turmeric, half the fried onions, herbs and salt for at least 2 hours.
2. Soak the rice 30 minutes, then parboil in salted water with whole spices until 70 percent cooked and drain.
3. Cook the marinated meat in a heavy pot for 10 to 15 minutes until partly done.
4. Spread the meat evenly and layer the rice over it.
5. Top with the remaining fried onions, herbs, ghee and saffron milk.
6. Seal the pot with foil and a tight lid, cook on high 5 minutes, then very low heat 30 to 35 minutes.
7. Rest 10 minutes, then gently mix from the bottom and serve with raita.