By Jasmine Kaur
The one-pot aromatic and flavourful rice dish is a popular item from the Indian cuisine. Each region has their own variations but how can you ace a classic one?
The meat and rice are two most essential components of any biryani. Marinate the meat 3-4 hours before and cook it and rice separately before layering.
To avoid your rice becoming sticky, choose basmati rice variety since it is a type of long-grained rice and has a distinct texture and aroma, apt for your biryani.
Don’t go the healthy way because the best way to make biryani is to never go less on the oil. Grease the pot properly so that ingredients don’t stick.
Rice soaked about half an hour before being cooked lends a delicious flavour and texture to the biryani as the rice grains don’t stick and are separate from each other.
Cinnamon sticks, cardamom, bay leaves, cloves and star anise are some of the raw spices that are essential for making a flavourful and fragrant biryani.
Have patience while making biryani because a slow-cooked one, made on dum, is better than any quick biryani hack. This allows all the flavours to be infused with each other.