1/2 tsp saffron strands soaked in 1/4 cup warm milk
4 cups water
Salt to taste
Spices for Marination:
1 tsp turmeric powder
1 tbsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp black pepper powder
2-3 bay leaves
4-5 cloves
4-5 green cardamom pods
1 black cardamom pod
1 cinnamon stick
1 tsp caraway seeds (shahi jeera)
Instructions:
Marinate the Meat:
In a large bowl, mix the yogurt with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt.
Add the meat to the marinade and coat well. Let it marinate for at least 1 hour, preferably overnight.
Prepare the Rice:
Wash the Basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes.
Boil water in a large pot with salt and bay leaves. Add the soaked rice and cook until 70% done. Drain the rice and set aside.
Cook the Meat:
Heat oil or ghee in a large pan. Add cloves, green cardamom, black cardamom, cinnamon stick, and caraway seeds. Sauté until fragrant.
Add the sliced onions and cook until golden brown.
Add the chopped tomatoes and cook until they soften.
Add the marinated meat and cook until the meat is tender and the oil starts to separate.
Layer the Biryani:
In a heavy-bottomed pot or a Dutch oven, spread a layer of cooked meat at the bottom.
Add a layer of partially cooked rice on top of the meat.
Sprinkle a handful of chopped coriander and mint leaves, and a few slit green chilies.
Repeat the layers until all the meat and rice are used up.
Pour the saffron milk over the top layer of rice.
Dum Cooking:
Cover the pot with a tight-fitting lid or seal with aluminum foil.
Cook on low heat for about 20-25 minutes. Alternatively, you can bake it in a preheated oven at 180°C (350°F) for 25-30 minutes.
Serve:
Once done, gently fluff the biryani with a fork to mix the layers without breaking the rice grains.
Serve hot with raita, salad, or a side dish of your choice.
