Biryani recipe

Ingredients:

For the Rice:

2 cups basmati rice

4 cups water

1 bay leaf

2-3 cloves

2 cardamom pods

1 small cinnamon stick

Salt to taste

1 tsp oil or ghee

For the Chicken/Meat/Vegetable Marinade:

500g chicken (or lamb, beef, or mixed vegetables)

1 cup yogurt

1 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp garam masala

Salt to taste

Juice of 1 lemon

Fresh cilantro and mint leaves (chopped)

For Cooking:

2 large onions, thinly sliced

2-3 green chilies, slit

1 tbsp ginger-garlic paste

3-4 tbsp oil or ghee

1/2 cup milk (optional, for saffron milk)

A few saffron strands (soaked in warm milk)

Fresh coriander and mint leaves for garnish

Instructions:

Step 1: Prepare the Rice

1. Wash the basmati rice under running water until the water runs clear. Soak the rice for 30 minutes, then drain.

2. In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cloves, cardamom, cinnamon, salt, and oil/ghee.

3. Add the soaked rice and cook until it's 70-80% cooked (the grains should still have a bite to them). Drain the rice and set aside.

Step 2: Marinate the Chicken/Meat/Vegetables

1. In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, cumin, coriander powder, garam masala, salt, lemon juice, cilantro, and mint.

2. Add the chicken (or meat/vegetables) and coat well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Step 3: Prepare the Biryani Base

1. Heat oil or ghee in a large pan. Fry the sliced onions until golden brown and crispy. Remove half the onions and set them aside for garnishing.

2. In the same pan, add green chilies and ginger-garlic paste. Sauté for 1-2 minutes.

3. Add the marinated chicken or meat to the pan. Cook on medium heat until the