The Best Tip for Making Traditional Biryani at Home

If you're making biryani for the first time at home, this guide is for you. I want to confess that this might not be the most authentic process, but trust me, it's going to be the easiest way to make biryani and there will be no compromise on taste. While writing this, my mind went back to the day I made biryani for the first time during a lockdown due to the COVID-19 pandemic. I was alone in my hostel room, and ordering food from outside was not safe. So, I decided to make biryani on my own. I watched some YouTube videos, read some recipes, and I was ready to go.

Ingredients (Serves 2-3 people)

Chicken: 350 grams, medium-sized Long grain rice (Basmati is preferred): 500 grams/2 cups Garlic and ginger paste: 2 tablespoons Onions: 5 large-sized Curd: 150 grams Green chillies: 2 Whole spice mix for biryani: Available in the market Biryani masala: Any brand, 3 tablespoons Garam masala: 1 tablespoon Salt, turmeric powder, red chilli powder: To taste Pudina (mint) leaves: A handful Potatoes: 2 large-sized, cut into halves Oil or ghee: As per your preference

Step-by-Step Guide to Making Biryani

Clean the chicken and marinate it with the following: Curd Garlic and ginger paste Salt Chilli powder Turmeric Biryani masala Pudina (mint) leaves Oil (amount according to your preference) Rest the marinated chicken for at least one hour. This is extremely important. Chop 2 large onions to make Barista. Deep fry until they turn brown. Fine chop the remaining 3 onions. We will use a pressure cooker. Yes, you heard it right. Because we have opted for the easiest version here. Put oil (or ghee) in the pressure cooker and let it get heated well. Add the whole spice mix and let them release their aroma. Be careful; do not burn them. Add the finely chopped onions and let them turn brown. Add the marinated chicken and cook for 5-10 minutes. Keep stirring to prevent burning. Add salt if needed. You have already added salt during marination. Add green chillies, finely chopped. Add water: 4 cups (1 litre), plus an additional 100 ml. Note: Let the chicken completely dry before adding water, but do not let it burn. Add garam masala and some more biryani masala. Finally, add thoroughly washed rice. We do not need to pre-soak the rice here. Note: Steps 9 to 13 should not take more than 10 minutes. Now, let's cover it. Cook it on low to medium flame until the second whistle comes. Do not open the pressure cooker now. Let it cool down and release the gas completely. Open it, garnish with some mint leaves, and enjoy the biryani with raita.

Thank you for reading. I hope you liked it. Making biryani can be both a fun and rewarding experience, and with the right tips, even a beginner can create a delicious meal. Happy cooking!