Traditional Chicken Biryani
Traditional Chicken Biryani is a beloved dish in South Asian cuisine, known for its rich flavors and aromatic spices. This one-pot meal combines tender chicken pieces with layered basmati rice, cooked to perfection. It’s often served at festive occasions, making it a perfect choice for holiday gatherings.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Chicken (bone-in) |
1 kg |
| Onion |
2 medium |
| Tomatoes |
2 medium |
| Ginger-Garlic Paste |
2 tbsp |
| Biryani Masala |
2 tbsp |
| Yogurt |
1 cup |
| Green Chilies |
2-3 (adjust to taste) |
| Fresh Cilantro |
1/2 cup (chopped) |
| Fresh Mint |
1/2 cup (chopped) |
| Cooking Oil |
1/4 cup |
| Salt |
To taste |
| Water |
4 cups |
Cooking Steps:
- Rinse basmati rice under cold water and soak it for 30 minutes, then drain.
- Heat oil in a large pot, add sliced onions, and sauté until golden brown.
- Add ginger-garlic paste, tomatoes, chicken pieces, biryani masala, and salt; cook until chicken is browned.
- Stir in yogurt, green chilies, cilantro, and mint; cook for a few more minutes.
- Add drained rice on top, pour water, and bring to a boil.
- Reduce heat to low, cover, and cook for 25-30 minutes until rice is tender.
- Fluff gently, serve hot with raita or salad. Enjoy your delicious Chicken Biryani!
Lamb Biryani With Dried Fruits
Lamb Biryani With Dried Fruits is a festive and flavorful variation of the traditional biryani, incorporating tender pieces of lamb and a delightful mix of aromatic spices paired with sweet dried fruits like raisins and apricots. This dish is a perfect centerpiece for holiday feasts, offering a unique blend of savory and sweet flavors that is sure to impress your guests.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Lamb (bone-in) |
1 kg |
| Onion |
2 medium |
| Tomatoes |
2 medium |
| Ginger-Garlic Paste |
2 tbsp |
| Biryani Masala |
2 tbsp |
| Yogurt |
1 cup |
| Green Chilies |
2-3 (adjust to taste) |
| Dried Apricots |
1/2 cup |
| Raisins |
1/2 cup |
| Fresh Cilantro |
1/2 cup (chopped) |
| Fresh Mint |
1/2 cup (chopped) |
| Cooking Oil |
1/4 cup |
| Salt |
To taste |
| Water |
4 cups |
Cooking Steps:
- Rinse basmati rice under cold water and soak for 30 minutes, then drain.
- Heat oil in a large pot; add sliced onions and sauté until golden brown.
- Incorporate ginger-garlic paste, chopped tomatoes, lamb, biryani masala, and salt; cook until lamb is browned.
- Add yogurt, green chilies, cilantro, mint, dried apricots, and raisins; cook for several minutes.
- Layer the drained rice on top, pour in water, and bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until rice is fully cooked.
- Gently fluff the biryani and serve hot with raita or a fresh salad. Enjoy your festive Lamb Biryani!
Vegetable Biryani With Peas and Carrots
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Peas |
1 cup |
| Carrots |
2 medium |
| Onion |
1 large |
| Ginger-Garlic Paste |
1 tbsp |
| Biryani Masala |
1.5 tbsp |
| Yogurt |
1/2 cup |
| Green Chilies |
2 (adjust to taste) |
| Fresh Cilantro |
1/4 cup (chopped) |
| Fresh Mint |
1/4 cup (chopped) |
| Cooking Oil |
1/4 cup |
| Salt |
To taste |
| Water |
4 cups |
Cooking Steps:
- Rinse basmati rice under cold water and soak for 30 minutes, then drain.
- Heat oil in a large pot; add sliced onion and sauté until golden brown.
- Add ginger-garlic paste, chopped carrots, peas, biryani masala, and salt; cook until the vegetables are tender.
- Stir in yogurt and green chilies; mix well and cook for a few more minutes.
- Layer the drained rice on top of the vegetable mixture, pour in water, and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until the rice is fully cooked.
- Gently fluff the biryani and garnish with cilantro and mint before serving hot. Enjoy your delicious Vegetable Biryani!
Sindhi Biryani With Spicy Yogurt Sauce
Sindhi Biryani is a flavorful and aromatic rice dish hailing from the Sindh region of Pakistan. Known for its distinctive spicy profile and rich taste, this biryani incorporates meat, often marinated with spices, and is layered with fragrant basmati rice. To elevate the experience, it is served with a tangy Spicy Yogurt Sauce that complements the heat and depth of the biryani.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Mutton or Chicken |
1.5 lbs |
| Onion |
2 large |
| Ginger-Garlic Paste |
2 tbsp |
| Sindhi Biryani Masala |
2 tbsp |
| Tomatoes |
2 medium |
| Green Chilies |
3 (adjust to taste) |
| Fresh Cilantro |
1/4 cup (chopped) |
| Yogurt |
1 cup |
| Cooking Oil |
1/2 cup |
| Salt |
To taste |
| Water |
5 cups |
Cooking Steps:
- Marinate the meat with ginger-garlic paste, Sindhi biryani masala, and salt for at least 30 minutes.
- Heat oil in a large pot, add sliced onions, and sauté until golden brown.
- Add chopped tomatoes and green chilies; cook until softened.
- Stir in the marinated meat and cook until the meat is browned and tender.
- Add the soaked and drained rice on top of the meat mixture, pour in water, and bring to a boil.
- Reduce heat, cover, and simmer for 30-35 minutes until the rice is cooked and has absorbed all the liquid.
- Fluff the biryani gently, garnish with chopped cilantro, and serve hot with Spicy Yogurt Sauce alongside. Enjoy this delicious Sindhi Biryani!
Beef Biryani With Saffron Infusion
Beef Biryani With Saffron Infusion is an exquisite and aromatic rice dish that showcases the richness of spices and tender beef. This variant of biryani is characterized by its luxurious touch of saffron, which adds a beautiful color and a delicate flavor to the dish. Perfect for festive occasions, this beef biryani is sure to impress your guests with its enticing aroma and mouthwatering taste.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Beef (cubed) |
1.5 lbs |
| Onion |
2 large |
| Ginger-Garlic Paste |
2 tbsp |
| Biryani Masala |
2 tbsp |
| Tomatoes |
2 medium |
| Green Chilies |
3 (adjust to taste) |
| Fresh Cilantro |
1/4 cup (chopped) |
| Yogurt |
1 cup |
| Cooking Oil |
1/2 cup |
| Salt |
To taste |
| Water |
5 cups |
| Saffron Threads |
A pinch |
| Warm Milk |
2 tbsp |
Cooking Steps:
- Soak saffron threads in warm milk and set aside for later use.
- Marinate the beef cubes with ginger-garlic paste, biryani masala, and salt for at least 30 minutes.
- Heat oil in a large pot, add sliced onions, and sauté until golden brown.
- Add chopped tomatoes and green chilies; cook until softened.
- Stir in the marinated beef and cook until browned and tender.
- Gently fold in the soaked and drained rice on top of the meat mixture and pour in water; bring to a boil.
- Reduce heat, cover, and simmer for 30-35 minutes until the rice is cooked and has absorbed the liquid.
- Drizzle the saffron-infused milk over the biryani, fluff gently, and garnish with chopped cilantro. Serve hot and enjoy the decadent flavors of this Beef Biryani!
Quinoa Biryani for a Healthy Twist
Quinoa Biryani for a Healthy Twist is a nutritious and delightful variant of traditional biryani that replaces rice with quinoa, offering a gluten-free and high-protein alternative. This dish captures the essence of biryani with its aromatic spices and vibrant vegetables, making it perfect for health-conscious gatherings or simply to enjoy a wholesome meal. It’s a flavorful way to bring together the health benefits of quinoa with the classic taste of a beloved dish.
| Ingredients |
Quantity |
| Quinoa |
1.5 cups |
| Mixed Vegetables (carrots, peas, beans) |
2 cups |
| Onion |
1 large |
| Ginger-Garlic Paste |
1 tbsp |
| Biryani Masala |
1.5 tbsp |
| Tomatoes |
1 large |
| Green Chilies |
2 (adjust to taste) |
| Fresh Mint |
1/4 cup (chopped) |
| Fresh Coriander |
1/4 cup (chopped) |
| Cooking Oil |
3 tbsp |
| Salt |
To taste |
| Water |
3 cups |
| Lemon Juice |
1 tbsp |
Cooking Steps:
- Rinse quinoa under cold water and set aside to drain.
- Heat oil in a large pot, add sliced onions, and sauté until translucent.
- Stir in ginger-garlic paste, chopped tomatoes, and green chilies; cook until softened.
- Add mixed vegetables and biryani masala; cook for a few minutes until fragrant.
- Add the rinsed quinoa and water; bring to a boil and then reduce heat.
- Cover and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed.
- Fluff the quinoa biryani with a fork, then garnish with fresh mint, coriander, and lemon juice before serving. Enjoy this healthy and hearty twist on biryani!
Prawn Biryani With Coconut Milk
Prawn Biryani With Coconut Milk is a delightful seafood variation of the classic biryani, featuring succulent prawns simmered in aromatic spices and enriched with creamy coconut milk. This dish combines the warmth of traditional biryani with the tropical flavors of coconut, creating a rich and savory experience that’s perfect for festive occasions or family gatherings.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Prawns (cleaned and deveined) |
500 grams |
| Coconut Milk |
1 cup |
| Onion (sliced) |
1 large |
| Ginger-Garlic Paste |
1 tbsp |
| Biryani Masala |
1.5 tbsp |
| Tomatoes (chopped) |
1 large |
| Green Chilies (sliced) |
2 (adjust to taste) |
| Fresh Coriander (chopped) |
1/4 cup |
| Fresh Mint (chopped) |
1/4 cup |
| Cooking Oil |
4 tbsp |
| Salt |
To taste |
| Water |
3 cups |
| Lemon Juice |
1 tbsp |
Cooking Steps:
- Rinse the basmati rice under cold water and soak for 30 minutes, then drain.
- Heat oil in a large pot, add sliced onions, and sauté until golden brown.
- Stir in ginger-garlic paste, chopped tomatoes, and green chilies; cook until tomatoes soften.
- Add prawns and biryani masala; sauté until prawns are opaque.
- Pour in coconut milk and water, season with salt, and bring to a boil.
- Add the drained rice, reduce heat, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- Fluff the biryani gently, garnish with fresh coriander, mint, and lemon juice before serving. Enjoy this creamy and flavorful prawn biryani experience!
Hyderabadi Dum Biryani
Hyderabadi Dum Biryani is a regal and aromatic rice dish that hails from the city of Hyderabad in India. Renowned for its rich flavors and elaborate cooking techniques, this biryani features marinated meats layered with fragrant basmati rice and cooked using the traditional “dum” method, where the dish is steam-cooked in a sealed pot, allowing the spices and aromatic flavors to meld together beautifully.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Chicken (bone-in pieces) |
500 grams |
| Yogurt |
1 cup |
| Onion (sliced) |
2 large |
| Ginger-Garlic Paste |
2 tbsp |
| Biryani Masala |
2 tbsp |
| Tomatoes (chopped) |
1 large |
| Green Chilies (sliced) |
3 (adjust to taste) |
| Fresh Coriander (chopped) |
1/2 cup |
| Fresh Mint (chopped) |
1/2 cup |
| Cooking Oil |
4 tbsp |
| Salt |
To taste |
| Water |
3 cups |
| Lemon Juice |
2 tbsp |
| Saffron strands |
A pinch (optional) |
| Ghee |
2 tbsp (for drizzling) |
Cooking Steps:
- Marinate chicken pieces with yogurt, ginger-garlic paste, biryani masala, salt, lemon juice, green chilies, and half of the chopped mint and coriander for at least 2 hours or overnight.
- Rinse and soak basmati rice in water for 30 minutes, then drain.
- Heat oil in a large pot, add sliced onions, and sauté until golden brown; reserve half for garnishing.
- Add marinated chicken to the pot and cook until it’s sealed; add chopped tomatoes and cook until soft.
- In a separate pot, bring water to a boil, add soaked rice, and cook until 70% done; then drain.
- Layer the partially cooked rice over the chicken in the pot, sprinkle reserved fried onions, saffron (if using), and drizzle ghee on top.
- Cover the pot with a tight lid, place over low heat, and “dum” cook for 25-30 minutes to allow flavors to meld and rice to finish cooking.
- Gently fluff the biryani, garnish with remaining mint and coriander, and serve hot. Enjoy the royal taste of Hyderabadi Dum Biryani!
Biryani Pilaf With Egg and Potatoes
Biryani Pilaf with Egg and Potatoes is a delightful and comforting one-pot meal that combines the fragrant flavors of biryani with the simplicity of a pilaf. This dish features tender basmati rice cooked with spiced potatoes and hard-boiled eggs, resulting in a satisfying and flavorful dish that’s perfect for family gatherings and festive occasions.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Potatoes (cubed) |
2 medium |
| Eggs |
4 hard-boiled |
| Onion (sliced) |
1 large |
| Ginger-Garlic Paste |
1 tbsp |
| Biryani Masala |
1 tbsp |
| Green Chilies (sliced) |
2 (adjust to taste) |
| Fresh Coriander (chopped) |
1/4 cup |
| Fresh Mint (chopped) |
1/4 cup |
| Cooking Oil |
3 tbsp |
| Salt |
To taste |
| Water |
4 cups |
| Lemon Juice |
1 tbsp |
| Ghee |
1 tbsp |
Cooking Steps:
- Heat oil in a large pot and sauté sliced onions until golden brown.
- Add ginger-garlic paste, cubed potatoes, biryani masala, green chilies, and salt; cook until potatoes are slightly tender.
- Rinse and add basmati rice to the pot, followed by water and lemon juice; bring to a boil.
- Reduce the heat, cover, and simmer until rice is fully cooked and water is absorbed.
- Gently fold in halved hard-boiled eggs and garnish with fresh coriander and mint before serving. Enjoy the delightful flavors of Biryani Pilaf with Egg and Potatoes!
Kacchi Biryani With Marinated Meat
Kacchi Biryani With Marinated Meat is a quintessential Pakistani dish that features raw marinated meat layered with fragrant basmati rice, creating a delicious and aromatic one-pot meal. This biryani is known for its rich flavors, tender meat, and enticing spices, making it a favorite choice for festive celebrations and special occasions.
| Ingredients |
Quantity |
| Basmati Rice |
3 cups |
| Mutton/Beef (cubed) |
1.5 lbs |
| Yogurt |
1 cup |
| Onion (sliced) |
2 large |
| Ginger-Garlic Paste |
2 tbsp |
| Biryani Masala |
2 tbsp |
| Green Chilies (sliced) |
3 (adjust to taste) |
| Fresh Coriander (chopped) |
1/2 cup |
| Fresh Mint (chopped) |
1/2 cup |
| Cooking Oil |
4 tbsp |
| Salt |
To taste |
| Water |
4 cups |
| Lemon Juice |
2 tbsp |
| Saffron strands (soaked) |
A pinch |
| Ghee |
2 tbsp |
Cooking Steps:
- Marinate the meat with yogurt, ginger-garlic paste, biryani masala, green chilies, lemon juice, and salt; let it sit for at least 2 hours or overnight for best results.
- Heat oil in a large pot and fry the sliced onions until golden brown; reserve some for garnishing.
- Layer half of the marinated meat at the bottom of the pot, followed by half of the soaked basmati rice.
- Repeat the layers with the remaining meat and rice. Add water and saffron on top before covering it tightly.
- Cook on low heat for about 45 minutes to 1 hour until the meat is tender and rice is fully cooked.
- Once done, fluff the biryani and garnish with fried onions, fresh coriander, and mint before serving. Enjoy the sumptuous Kacchi Biryani with your loved ones!
Spiced Cauliflower Biryani
Spiced Cauliflower Biryani is a delightful vegetarian twist on the traditional biryani, showcasing tender cauliflower florets paired with fragrant spices and aromatic basmati rice. This dish is not only bursting with flavor but also packed with nutrients, making it a perfect option for holiday celebrations or any special occasion where you want a colorful, hearty meal.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Cauliflower (florets) |
4 cups |
| Onion (sliced) |
2 large |
| Ginger-Garlic Paste |
1 tbsp |
| Biryani Masala |
2 tbsp |
| Green Chilies (sliced) |
2 (adjust to taste) |
| Fresh Coriander (chopped) |
1/2 cup |
| Fresh Mint (chopped) |
1/2 cup |
| Cooking Oil |
4 tbsp |
| Salt |
To taste |
| Water |
4 cups |
| Lemon Juice |
2 tbsp |
| Ghee |
2 tbsp |
| Saffron strands (soaked) |
A pinch |
Cooking Steps:
- Rinse the basmati rice and soak it in water for 30 minutes, then drain.
- Heat oil in a large pot; fry the sliced onions until golden brown and set aside some for garnishing.
- In the same pot, add ginger-garlic paste, followed by cauliflower florets, biryani masala, green chilies, and salt; sauté for a few minutes until the cauliflower is slightly tender.
- Layer the soaked basmati rice over the cauliflower mixture and add water and lemon juice. Drizzle with saffron and ghee before covering tightly.
- Cook on low heat for 30-40 minutes until the rice is fully cooked and the flavors are well combined.
- Fluff the biryani gently and garnish with fried onions, fresh coriander, and mint before serving. Enjoy this vibrant Spiced Cauliflower Biryani with your family and friends!
Brown Rice Biryani for a Nutty Flavor
Brown Rice Biryani is a wholesome and nutty variation of the traditional biryani, offering a heartier texture and a unique flavor profile. Utilizing brown rice instead of the usual white basmati, this dish maintains the fragrant spices and rich ingredients that define biryani, while adding a dose of fiber and nutrition. Perfect for those looking to make a healthier choice during holiday celebrations, this biryani promises to be satisfying and delicious.
| Ingredients |
Quantity |
| Brown Basmati Rice |
2 cups |
| Mixed Vegetables (carrots, peas, beans) |
2 cups |
| Onion (sliced) |
2 large |
| Ginger-Garlic Paste |
1 tbsp |
| Biryani Masala |
2 tbsp |
| Green Chilies (sliced) |
2 (adjust to taste) |
| Fresh Coriander (chopped) |
1/2 cup |
| Fresh Mint (chopped) |
1/2 cup |
| Cooking Oil |
4 tbsp |
| Salt |
To taste |
| Water |
5 cups |
| Lemon Juice |
2 tbsp |
| Ghee |
2 tbsp |
| Saffron strands (soaked) |
A pinch |
Cooking Steps:
- Rinse the brown basmati rice and soak it in water for at least 30 minutes before draining.
- In a large pot, heat oil and fry the sliced onions until golden brown; set aside some for garnishing.
- Add ginger-garlic paste to the pot, followed by mixed vegetables, biryani masala, green chilies, and salt; sauté for a few minutes until vegetables are tender.
- Layer the soaked brown rice over the vegetable mixture, add water and lemon juice; drizzle with saffron and ghee before covering tightly.
- Cook on low heat for 40-50 minutes until rice is fully cooked and all flavors meld together.
- Fluff the biryani gently and garnish with fried onions, chopped coriander, and mint before serving. Enjoy a healthier take on biryani with your loved ones!
Pakistani Biryani Stuffed Peppers
Pakistani Biryani Stuffed Peppers are a delightful and creative twist on conventional biryani, combining the fragrant spices and flavors of traditional biryani with the vibrant and nutritious profiles of bell peppers. These stuffed peppers are perfect for holiday gatherings, offering a beautiful presentation and a deliciously satisfying meal. Filled with a mixture of rice, spices, and vegetables, they make a flavorful vegetarian option that will impress your guests.
| Ingredients |
Quantity |
| Bell Peppers (any color) |
4 large |
| Brown Basmati Rice |
1.5 cups |
| Mixed Vegetables (carrots, peas, beans) |
1.5 cups |
| Onion (chopped) |
1 large |
| Ginger-Garlic Paste |
1 tbsp |
| Biryani Masala |
1.5 tbsp |
| Green Chilies (sliced) |
1 (adjust to taste) |
| Fresh Coriander (chopped) |
1/2 cup |
| Fresh Mint (chopped) |
1/4 cup |
| Cooking Oil |
2 tbsp |
| Salt |
To taste |
| Water |
3 cups |
| Lemon Juice |
1 tbsp |
| Ghee |
1 tbsp |
| Saffron strands (soaked) |
A pinch |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and prepare the bell peppers by cutting off the tops and removing the seeds.
- Rinse the brown basmati rice and soak it for at least 30 minutes, then drain.
- In a pot, heat cooking oil and sauté chopped onions until golden brown. Add ginger-garlic paste, mixed vegetables, biryani masala, green chilies, and salt; cook until veggies are tender.
- Stir in the soaked rice and add water and lemon juice. Cook until rice is partially cooked (around 75% done).
- Remove from heat and mix in chopped coriander and mint. Stuff the bell peppers with the rice mixture and place them upright in a baking dish.
- Drizzle each stuffed pepper with ghee and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes until the peppers are tender and the rice is fully cooked.
- Garnish with additional herbs if desired and serve hot. Enjoy this colorful and flavorful dish at your holiday table!
Fragrant Cinnamon Rice Pilaf
Fragrant Cinnamon Rice Pilaf is a delightful and aromatic side dish that pairs beautifully with a variety of main courses, including traditional biryani. This pilaf is characterized by the warm flavors of cinnamon and the nuttiness of toasted almonds, offering a perfect balance that enhances any holiday meal. Its fluffy texture and fragrant aroma make it a favorite among guests and family alike.
| Ingredients |
Quantity |
| Basmati Rice |
1.5 cups |
| Water |
3 cups |
| Cinnamon Sticks |
2 |
| Whole Cloves |
4 |
| Bay Leaf |
1 |
| Sliced Almonds |
1/2 cup |
| Butter or Ghee |
2 tbsp |
| Salt |
To taste |
| Fresh Parsley (chopped) |
1/4 cup |
Cooking Steps:
- Rinse the basmati rice and soak it in water for 30 minutes, then drain.
- In a pot, heat butter or ghee on medium heat and add the sliced almonds; toast until golden brown.
- Add the rinsed rice, cinnamon sticks, cloves, bay leaf, and salt; sauté for 2-3 minutes.
- Pour in the water and bring to a boil, then reduce the heat, cover, and simmer until the rice is cooked and liquid is absorbed (about 15-20 minutes).
- Fluff the rice with a fork, remove the spices, and garnish with fresh parsley before serving warm. Enjoy this aromatic pilaf at your holiday feast!
Zafrani Biryani With Cardamom and Nuts
Zafrani Biryani with Cardamom and Nuts is a luxurious and flavorful dish that makes for the centerpiece of any festive occasion. This aromatic biryani is infused with the delicate essence of saffron, complemented by warm spices like cardamom and a mix of crunchy nuts, creating a deliciously rich and satisfying meal that is sure to impress your guests.
| Ingredients |
Quantity |
| Basmati Rice |
2 cups |
| Chicken or Lamb |
1.5 lbs |
| Yogurt |
1 cup |
| Saffron Threads |
1/4 tsp |
| Warm Milk |
1/4 cup |
| Onions (sliced) |
2 medium |
| Ginger-Garlic Paste |
2 tbsp |
| Green Cardamom |
4 pods |
| Cloves |
4 |
| Cinnamon Stick |
1 |
| Bay Leaf |
1 |
| Salt |
To taste |
| Ghee or Oil |
4 tbsp |
| Cashews |
1/4 cup |
| Raisins |
1/4 cup |
| Fresh Coriander (chopped) |
1/4 cup |
| Fresh Mint (chopped) |
1/4 cup |
Cooking Steps:
- Soak basmati rice in water for 30 minutes, then drain.
- Heat ghee or oil in a large pot and fry sliced onions until golden brown; remove half for garnishing.
- Add ginger-garlic paste, cardamom, cloves, cinnamon, and bay leaf to the pot; sauté for a minute.
- Add the meat and cook until it’s browned, then mix in yogurt, soaked saffron in warm milk, and salt; simmer until the meat is tender.
- Layer the rice on top of the meat mixture, cover, and cook on low heat until the rice is fully cooked (about 20-25 minutes).
- In a separate pan, fry cashews and raisins till golden and sprinkle over the cooked biryani, along with the reserved fried onions, fresh coriander, and mint before serving. Enjoy the sumptuous flavors of this festive biryani!
