Indian Biryani Rice

Here's a simplified recipe for Indian Biryani Rice:

Ingredients:

• 2 cups basmati rice (rinsed and soaked for 30 minutes)

• 500 grams of chicken (or lamb, shrimp, or vegetables)

• 2 medium onions (thinly sliced)

• 1 cup of yogurt

• 2 tomatoes (chopped)

• 2 tbsp ginger-garlic paste

• 1 tsp cumin seeds

• 4-5 cloves

• 2-3 bay leaves

• 2-3 cardamom pods

• 1 cinnamon stick

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/2 tsp garam masala

• 1 tsp biryani masala

• 2-3 green chilies (slit)

• Fresh coriander and mint leaves (chopped).

• Saffron strands (optional)

• 4 tbsp ghee or oil

• Salt (to taste)

• 3 to 4 cups water or chicken broth

Instructions:

1. Cook the rice:

   • Boil water in a large pot and add some salt.

   • Add the soaked rice to the boiling water and cook until the rice is 70-80% done. Drain the rice and set it aside.

2. Prepare the protein (chicken, meat, or veggies):

   • In a large pan, heat 2 tbsp of ghee/oil and fry the onions until golden and crispy. Remove half of the fried onions and set them aside for garnishing.

   • Add cumin seeds, cloves, cardamom, cinnamon stick, and bay leaves to the remaining onions in the pan. Sauté for a minute until fragrant.

   • Add ginger-garlic paste and sauté until the raw smell disappears.

   • Add tomatoes, green chilies, turmeric, and red chili powder. Then, add biryani masala, garam masala, and salt. Cook until the tomatoes soften.

   • Add your choice of protein (chicken, lamb, shrimp, or vegetables) and mix well. Cook until the meat is tender or the veggies are done.

   • Add yogurt and stir well to combine. Simmer for a few minutes until everything is well-coated in the masala.

3. Layer the Biryani:

   • In a heavy-bottomed pot, layer half of the cooked rice.

   • Add the cooked protein and masala mixture on top of the rice.

   • Sprinkle with chopped coriander, mint leaves, and fried onions.

   • Add another layer of the remaining rice.

   • Optional: Soak saffron strands in 2 tbsp of warm milk or water and drizzle it over the top layer of rice.

4. Dum Cooking:

   • Cover the pot with a tight-fitting lid and cook on low heat for 20 to 25 minutes. This slow steaming method, called "dum," allows the flavors to meld together.

   • Or, you can seal the lid with dough to keep the steam locked in.

5. Serve:

   • Use a fork to gently separate rice grains, blending layers uniformly.

   • Garnish with more fried onions, fresh coriander, and mint leaves.

   • Serve hot with raita, salad, or chutney on the side.

Enjoy your flavorful Indian Biryani Rice!