Savor the Irresistible Flavors of Lamb or Chicken Biryani

Prep Time: 30 minutes Marination Time: 1-2 hours (optional) Cooking Time: 1 hour

Ingredients: For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 bay leaf
• Salt to taste

For the Chicken or Lamb:

• 500 grams chicken or lamb, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

For the Biryani:

• 3 tablespoons ghee or vegetable oil
• 2 large onions, thinly sliced
• 2 teaspoons cumin seeds
• 4 green cardamom pods
• 4 cloves
• 2-inch cinnamon stick
• 1 bay leaf
• 2 teaspoons ginger-garlic paste
• 2 tomatoes, finely chopped
• 2 teaspoons biryani masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• Saffron strands soaked in warm milk (optional)
• Fried onions for garnish (optional)
• Corriander to garnish

Instructions:

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

2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, cinnamon stick, green cardamom pods, cloves, bay leaf, and salt. Cook until the rice is 70-80% cooked (it should still have a slight bite). Drain the rice and set aside.

3. In a mixing bowl, combine the chicken or lamb pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well and let it marinate for 1-2 hours in the refrigerator (optional).

4. Heat ghee or vegetable oil in a large pan or pot over medium heat. Add the thinly sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.

5. To the remaining fried onions in the pan, add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

6. Add ginger-garlic paste and sauté for another minute until the raw aroma dissipates.

7. Add the marinated chicken or lamb along with any remaining marinade. Cook for 5-7 minutes until the meat is sealed and browned.

8. Add the chopped tomatoes, biryani masala, turmeric powder, and red chili powder. Mix well and cook for a few minutes until the tomatoes are soft and the spices are well incorporated.

9. Layer half of the partially cooked rice over the meat mixture in the pot. Sprinkle half of the chopped coriander leaves and mint leaves on top. Repeat with another layer of rice and the remaining herbs.

10. If desired, drizzle the saffron milk over the top layer of rice to create a beautiful color and aroma.

11. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together

12. Remove the pot from heat and let it rest, covered, for 10 minutes to allow the flavors to further infuse and the biryani to settle.

    Gently fluff the rice with a fork, mixing it with the meat and spices. The aromatic fragrance of the biryani will fill the air, whetting your appetite.