Indian Biryani

A flavorful and aromatic rice dish made with basmati rice, spices, and meat or vegetables.

Ingredients - Serves 6

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
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.
Add the sliced onions and cook until golden brown.
Add the ginger-garlic paste and sauté for a minute until fragrant.
Add the chopped tomatoes and cook until they turn soft and mushy.
Add the chicken (or meat/vegetables) and cook until it is browned on all sides.
Add the yogurt, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well to coat the chicken (or meat/vegetables) with the spices.
Add the soaked and drained basmati rice to the pot. Pour in enough water to cover the rice by about an inch.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the biryani simmer for about 20-25 minutes, or until the rice is cooked and the flavors have melded together.
Once the biryani is cooked, remove the pot from heat and let it sit, covered, for 5 minutes.
Fluff the rice gently with a fork. Drizzle the saffron-infused milk over the top of the biryani.
Garnish with fresh coriander leaves and fried onions.
Serve hot and enjoy!