Biryani Preparation Instructions:
Wash and soak basmati rice for 30 minutes. Drain and set aside.
Heat 2–3 tbsp of oil or ghee in a large pot.
Add the whole spices
Sauté until the spices release a fragrant aroma (about 1–2 minutes).
Add 2 thinly sliced onions and fry until golden brown.
Add 1 tbsp ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
Add 2 chopped tomatoes and cook until soft and mushy.
Add 500g chicken or mutton or vegetables pieces to the pot.
Fry the meat or vegetables for 5 minutes until it starts to brown slightly.
Adding Spices and Herbs
Stir in:
o 2 tbsp MKS Biryani Masala
o 1 tsp MKS Kashmiri red chili powder
o ½ tsp MKS turmeric powder
Mix well to coat the meat or vegetables evenly with the spices.
Add ½ cup of yogurt, along with a handful of chopped mint leaves and coriander leaves.
Mix thoroughly and let it cook for 10 minutes on medium heat, allowing the flavors to combine.
Cooking the Rice
Pour in 4 cups of water or stock and bring it to a boil.
Add the soaked and drained rice; along with 1 tsp salt (adjust to taste).
Stir gently, cover the pot, and cook on low heat for 15–20 minutes, until the rice is tender and all the liquid is absorbed.
Finishing Touches
Turn off the heat and let the biryani rest for 5 minutes.
Fluff the rice gently with a fork.
Garnish with additional chopped coriander leaves or fried onions if desired.
Serving
Serve the biryani hot with raita, boiled eggs, or a side of pickle for a complete meal.
