Indian and Pakistani Famous Dish Biryani

 Indian and Pakistani Famous Dish Biryani

Biryani is one of the most popular rice dishes in India. It is made with basmati rice, spices, and either chicken, lamb, or vegetables.

Biryani can be made in a variety of ways, but the most common method is to first brown the meat or vegetables in a little oil, then cook the rice separately.

Once the rice is cooked, it is mixed with the meat or vegetables, and additional spices are added. The biryani is then cooked in a covered pot until all the flavors have melded together.

The great thing about biryani is that it is a very versatile dish. You can use any type of meat or vegetable, and the spices can be adjusted to your taste.

If you want a milder biryani, you can omit the chili powder. If you like your biryani to be spicier, you can add more. Biryani is traditionally served with raita, a yogurt-based condiment, and a dollop of ghee, or clarified butter. It can also be served with a variety of other side dishes, such as boiled eggs, fried onions, or chopped tomatoes.

Ingredients:

·        1 cup basmati rice

·        1 tablespoon oil

·        1 onion, sliced

·        1 tablespoon ginger-garlic paste

·        1 teaspoon cumin seeds

·        1 bay leaf

·        1 cinnamon stick

·        2 cardamom pods

·        1 teaspoon turmeric

·        1 teaspoon chili powder

·        1 teaspoon ground coriander

·        1 teaspoon ground cumin

·        1 tablespoon tomato paste

·        1 cup water

·        1 tablespoon lemon juice

·        Salt to taste

·        1 cup chicken, lamb, or vegetables

·        1 tablespoon ghee

 

Directions:

1. Wash the rice in plenty of water, and soak for 30 minutes.

2. In a large pot or Dutch oven, heat the oil over medium heat.

3. Add the onion and fry until golden brown.

4. Add the ginger-garlic paste, cumin seeds, bay leaf, cinnamon stick, cardamom pods, turmeric, chili powder, ground coriander, and ground cumin. Fry for a minute, until the spices are fragrant.

5. Add the tomato paste and fry for another minute.

6. Add the soaked rice and fry for a few minutes, until the rice is evenly coated with the spices.

7. Add the water and bring to a boil.

8. Reduce the heat to low, cover the pot, and simmer for 20 minutes.

9. Add the lemon juice and salt to taste.

10. Add the chicken, lamb, or vegetables and simmer for another 10 minutes, until the meat is cooked through.

11. Remove from the heat and let the biryani rest for 5 minutes.

12. Serve with raita and ghee.