Always good never boring, Biryani is ❤️

Biryani is a dish I guess that remains to be a favourite of many that I know. It’S rare to find someone who doesn’t love this delicious combination of rice, meat, ghee and spices. I remember having my first plate of biryani when I was 10. I was served this on the occasion of Eid at Afzal uncle’s house. He was my dad’s friend. I can never forget the sight – the tender spiced meat 🍖 nestled on saffron splotched rice, each grain separate and glistening with ghee. Till date every time I make the biryani I want it to match that plate 😊. Inhaling the great waft of the fragrance while it cooks and the first sight when you take of the lid is my favourite kitchen moments.

There are different types of biryani’s. From mughlai biryani, Hayederabi Kacche gosht ki biryani, white Muradabadi biryani, Lucknowi biryani, Memoni Biryani, Malabar biryani, Kolkata biryani the list is never ending. The biryani can also have different meats, buff, chicken, goat meat, prawns, fish etc. What is common though is that a bold and beautiful plate of any biryani is sure to drive you crazy

The recipe below is my very own, is simple and no frills.

. Golden sela rice soaked in water

. Akhni- Spices – cumin seeds, 1 whole bay leaf, 5 black pepper, cloves 3-4, coriander, ginger, garlic.

Akhni recipe– put the chicken in a pressure cooker. Add all the above spices to a Muslim cloth and tie. Add water to the chicken to dip and immerse the muslin in it. Pressure cook for two whistles. Once cold open the lid and take out the muslin cloth. Drain the chicken. Save the water.

Fried onion- take two big onions and slice them thin. Take some ghee and fry the onions till crispy golden.

Take a big pot ( deghchi). Add some bay leaf, red chilli to it. Add the chicken and fry till they turn golden. Add ginger garlic paste, chilli paste, coriander powder, cumin powder, turmeric powder, let it fry till you see the oil at the edges. Add the rice and fry for two minutes. Add some green chilli pickle. Add the saved water. Add more water till the level reaches to touch the second line of your point finger. Let it cook for 15-20 minutes.

Garnishing – Mix some orange colour, saffron, water together. Open the lid and spread this over the rice. Sprinkle the fried onions on the top and some green mint. Sprinkle some kewra water for fragrance. Serve it hot. Make sure the grains of rice don’t break while you serve. Enjoy!