By Nikita Toppo
March 14, 2024
Made with succulent meat and aromatic Basmati rice, biryani is the showstopper of a Ramadan meal. Here are six tips to cook it perfectly at home every single time.
For the best result, always use long-grain basmati rice to prepare biryani because it doesn’t break easily and has an amazing aroma.
Whether making chicken or mutton biryani, it's better to let the meat marinate for at least four hours or overnight.
Prefer using a heavy-bottomed pot with a tight-fitting lid to steam the biryani. This will help to trap moisture and cook the rice evenly.
More than ground, whole spices boost the flavour of the biryani. You can add cinnamon sticks, cloves, bay leaves and star anise for a rich aroma and taste.
Always cook the rice to only 70% before layering it in the biryani handi. The rice will finish cooking by absorbing the flavours from the spices of the meat.
Adding crispy fried onions on top of the biryani gives a distinct flavour and richness to the dish.