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The most celebrated biryani in India — long-grain basmati rice layered with marinated meat and sealed with dough, cooked over slow heat.
Ingredients
Instructions
-
1
Marinate meat in yoghurt, biryani masala, fried onions, ginger-garlic paste, salt for 2 hours minimum.
💡 Tip: Overnight marination gives best results.120 min -
2
Par-cook soaked rice in boiling salted water with whole spices until 70 percent done. Drain immediately.
💡 Tip: The rice must still have a bite.15 min -
3
In a heavy pot, layer marinated meat at the bottom. Top with par-cooked rice. Drizzle saffron milk and ghee over rice.
10 min -
4
Seal the pot tightly with atta dough. Cook on high heat 5 minutes then reduce to lowest flame for 45 minutes.
💡 Tip: The steam inside is what cooks everything perfectly.50 min -
5
Break the seal at the table. Serve with raita and mirchi ka salan.