Arey bhai-behen! Come, let me share with you my special recipe for the most aromatic Biryani that will make all your guests say “Kya baat hai!” This Masaledar Biryani is a royal dish fit for kings and queens, infused with the magical flavors of India.
When you prepare it with love and care, following my easy tips, the result will be plates filled with fluffy, long-grained basmati rice sprinkled with spices like cinnamon, cardamom and cumin. Nestled alongside, succulent pieces of perfectly cooked meat or vegetables steeped in a spiced gravy scented with garam masala and mint. With bright pops of color from saffron and coriander leaves, simply delectable!
It does take some time and a few extra steps – but great rewards come to those who wait! Once you layer the golden fried onions, heady masala rice and luscious curry, seal to let them all hug each other tight. Then reveal the treasures within an amazing union of textures and complex flavors in one khaasa dish!
let’s start cooking and infuse your kitchen with the nostalgic aromas of India!
Ingredients:
2 cups basmati rice
1 lb chicken/lamb/veggies
3 medium onions
5 cloves garlic
2-inch ginger
2 tomatoes
1 cup yogurt
1 tbsp ghee
Whole spices – 5 peppercorns, 4 cloves, 3 bay leaves, 2 black cardamoms, 1 mace blade
1 tsp each: garam masala, coriander powder, cumin powder, red chili powder
Handful of chopped cilantro, mint, and fried onions for garnish
Method:
Wash and soak basmati rice for 30 minutes. Drain and set aside.
In a pot, combine rice with 2 cups water and whole spices – peppercorns, cloves, bay leaves, and mace blade. Parboil for 6-7 minutes until rice is 70% done. Drain rice through a strainer removing whole spices.
In a food processor, blend half the onions, garlic, ginger and tomatoes into a smooth paste.
Heat ghee in a pan on medium-high heat. Add remaining sliced onions and fry until golden brown. Add ginger-garlic-tomato paste and cook for 2 minutes.
Add garam masala, cumin powder, coriander powder and red chili powder. Stir and bloom spices for 1 minute.
Add in drained parboiled rice and mix well with spices for 2 minutes so flavors are absorbed. Remove rice from pan and set aside.
In same pan/spices, add yogurt and sauté lamb/chicken/veggies until nearly cooked through. The thickened yogurt will become a rich gravy.
Layer half the spiced meat gravy across the bottom of a heavy pot. Top with half the parboiled rice.
Repeat layering the remaining gravy and rice on top. Sprinkle with chopped coriander, mint leaves and a saffron milk mixture.
Seal the pot with dough or foil. Cook for 15-20 minutes on very low heat to allow flavors to meld – the steam will tenderize the meat fully .
Carefully fluff the rice and meat layers with a fork, mixing the biryani gently to incorporate aromatics before serving.
Garnish aromatic Masaledar Biryani with fried onions and cilantro. Serve immediately with raita and onion salad on the side. Enjoy this royal feast!
Arre, my dear friends! This royal Masaledar Biryani I have shared with you today is not just a recipe, it is an art form passed down through generations with love and care! When you take first bite of fluffy basmati rice flavored with whole spices and lift tender morsels of meat or veggie gravy, I promise the harmony of flavors will make you exclaim “Wah!”
So next time you plan special meal for guests or family, surprise them with royal treatment! Present this flavorful biryani on your table and watch smiles light up the room when they enjoy every artisanal bite. This recipe is my gift for you – make with tradition and fill house with joy. Phir milenge!
