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How to Cook Perfect Biryani in a Traditional Biryani Pot

Categories: Food

Cooking perfect biryani in a traditional biryani potrequires a few essential steps. Here is a bit by bit manual for help you:

 

Ingredients:

 2 cups basmati rice

500 grams meat (chicken, lamb, or goat)

2 large onions, thinly sliced

4 tablespoons ghee or oil

1 tablespoon biryani masala powder

1 tablespoon ginger-garlic paste

1 cup plain yogurt

2 tomatoes, chopped

2 teaspoons red chili powder

1 teaspoon turmeric powder

A handful  of choppedmint leaves

A handful  of choppedcoriander leaves

Saffron strands (soaked 2 tablespoons of warm milk)

Salt to taste

Fried onions for garnish (optional)


Instructions:

 Wash the basmati rice completely and soak it water for 30minutes. Drain the water and set  therice aside.

 In the biryani pot, heat ghee or oil over medium heat. Addthe sliced onions and fry until golden brown. Removal half of the fried onions and put them away forgarnishing.

 To the excess seared onions in the pot, add ginger-garlicpaste and sauté briefly until fragrant.

 Add the meat of your choice to the pot and cook until itchanges color. Then, add biryani masala powder, red chili powder, turmericpowder, and salt. Mix well and cook for a few minutes.

 Add the chopped tomatoes and cook until they become soft andmushy. Then, at that point, add the plain yogurt and mix everything as one.Cook for an another 5 minutes.

 Add the soaked and drained rice to the pot. Spread itequally over the meat mixture.

 Add sufficient water to the pot so it covers the ricetotally. The water level ought to be around 1 inch over the rice. Sprinkle thechopped mint leaves and coriander leaves over the rice.

 Place a tight-fitting lid on the pot. If the lid is nottight, you can seal it with dough made from flour and water to trap the steaminside.

Cook the biryani on high heat for 5 minutes to heat it tothe point of boiling. Then, reduce the heat to low and allow it to cook foranother 20-25 minutes. Avoid from opening the lid during this opportunity tohold the steam.

 After 25 minutes, turn off the heat and let the biryani restfor 10-15 minutes to allow the flavors to meld together.

 

Finally, open the lid and gently fluff the rice with a fork.Drizzle the saffron-soaked milk over the rice to give it a lovely aroma andcolor. Garnish with the reserved fried onions and serve hot. Remember to be cautious when opening the lid to avoid steamburns. With these steps, you should be able to prepare a delicious and aromaticbiryani in a traditional biryani pot. Enjoy your meal! 

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How to Cook Perfect Biryani in a Traditional Biryani Pot