Biryani Rice

Ingredients

• Fried onions - For garnish
• Fresh cilantro - For garnish
• Ghee (clarified butter) - 3 tablespoons
• Salt - To taste
• Bay leaf - 1
• Cloves - 4
• Cardamom pods - 4
• Cinnamon stick - 1
• Cumin seeds - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Biryani masala powder - 2 tablespoons
• Yogurt - 1/2 cup
• Ginger - garlic paste - 2 tablespoons
• Tomato - 2 medium, chopped
• Onion - 2 large, thinly sliced
• Chicken (or meat/vegetables of your choice) - 500 grams, cut into pieces
• Basmati rice - 2 cups

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and sauté for a minute until fragrant.
5. Add the chopped tomatoes and cook until they turn soft.
6. Add the chicken (or meat/vegetables) and cook until it is browned.
7. Add the biryani masala powder, turmeric powder, red chili powder, and salt. Mix well to coat the chicken (or meat/vegetables) with the spices.
8. Add the soaked and drained basmati rice to the pot. Stir gently to combine with the chicken (or meat/vegetables) and spices.
9. Add enough water to cover the rice by about an inch. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
10. Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork.
11. Garnish with fresh cilantro and fried onions before serving.
12. Serve hot and enjoy!