Easy Homemade Biryani in Simple Steps

Biryani is a rich, aromatic dish that is loved by many for its flavorful blend of spices, rice, and tender meat or vegetables. Here’s a quick and simple way to make biryani at home, perfect for beginners.

 

Ingredients:

• 2 cups of basmati rice
• 500g chicken or vegetables (for veg biryani)
• 1 cup yogurt
• 2 large onions, finely sliced
• 3 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 tbsp biryani masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Bay leaves, cinnamon, cloves, cardamom (for whole spices)
• Ghee or oil
• Fresh mint and coriander leaves
• Saffron (optional)
• Salt to taste

 

Instructions:

1. Rinse and Soak Rice: Wash the basmati rice and soak it for 20 minutes.

2. Cook the Meat or Vegetables: In a pan, heat oil or ghee and fry onions until golden brown. Set aside half for garnish. In the same pan, add ginger-garlic paste, tomatoes, and the biryani masala. Let it cook until fragrant. Add chicken or vegetables, yogurt, turmeric, and red chili powder. Cook until the chicken is tender or vegetables are soft.

3. Cook the Rice: Boil the rice with whole spices like bay leaves, cinnamon, cloves, and cardamom until it’s 80% cooked. Drain the water and set aside.

4. Layering: In a large pot, add a layer of the cooked chicken or vegetable mixture, followed by a layer of rice. Top with fried onions, fresh mint, and coriander leaves. Repeat the layers and finish with a rice layer on top.

5. Dum Cooking: Cover the pot with a tight lid and cook on low heat for 15-20 minutes to allow all the flavors to infuse. You can place a heavy pan underneath to prevent burning.

6. Serve: Garnish with more fried onions and serve hot with raita or a side of your choice.

 

This recipe can be customized with your choice of meat or veggies. Enjoy a comforting, homemade biryani that’s easy to make in a few simple steps!

Check out more recipes and tips on how to stay healthy while traveling: Tuber Buddy’s Top Travel Tips or discover Vegan-Friendly Restaurants in Chennai.