What the world actually cooks

Name a dish.

Name: Biryani
Total time: 1 h 30 min
Yield: Serves 4-6
Cuisine: India
Ingredients: 500 g basmati rice; 800 g chicken pieces (bone-in); 200 g plain yogurt; 2 large onions, thinly sliced; 2 tbsp garlic paste; 2 tbsp ginger paste; 2 tbsp biryani masala; 1 tsp saffron threads; 2 tbsp milk; 3 tbsp ghee; 2 tbsp vegetable oil; 1/4 cup fresh mint leaves; 1/4 cup fresh cilantro leaves; 1 tbsp lemon juice; 1 bay leaf; 4 cloves

Its ingredients rise out of the pile.

Try

India1 h 30 minServes 4-6cooked before

Biryani

बिरयानी · Biryani

Ingredients16

basmati rice500 g
chicken pieces (bone-in)800 g
plain yogurt200 g
onions, thinly sliced2 large
garlic paste2 tbsp
ginger paste2 tbsp
biryani masala2 tbsp
saffron threads1 tsp
milk2 tbsp
ghee3 tbsp
vegetable oil2 tbsp
fresh mint leaves1/4 cup
fresh cilantro leaves1/4 cup
lemon juice1 tbsp
bay leaf1
cloves4

grainmeatdairy & eggvegetablespice & sauceotherfruit

Method

Rinse the basmati rice and soak for 30 minutes, then parboil with whole spices (bay leaf, cloves, cardamom, cinnamon, cumin) until 70% cooked; drain and set aside.
In a large pot, heat oil and ghee, add sliced onions and fry until golden brown; remove half for garnish.
Add garlic and ginger paste to the pot, sauté for 1 minute, then stir in chicken pieces and brown lightly.
Mix in yogurt, biryani masala, lemon juice, and salt; cook until the chicken is half done, about 10 minutes.
Layer the partially cooked rice over the chicken, sprinkle the fried onions, fresh mint, cilantro, and saffron‑milk mixture.
Cover tightly and cook on low heat (dum) for 20‑25 minutes until rice is fully cooked and flavors meld.
Remove from heat, let rest 5 minutes, then gently fluff and serve hot.