👨‍🍳 作り方

1. 1

   Marinate the meat with yogurt, ginger-garlic paste, ground spices, and salt for at least 1 hour, or preferably overnight.

2. 2

   Heat ghee or oil in a heavy-bottomed pot. Add whole spices and sauté until fragrant. Add sliced onions and fry until golden brown.

3. 3

   Add the marinated meat to the pot and cook on medium-high heat until the meat is browned and the oil separates from the masala.

4. 4

   Add about 2 cups of water, cover, and simmer on low heat until the meat is tender (about 1-1.5 hours, depending on the cut of meat).

5. 5

   While the meat is cooking, parboil the soaked basmati rice in plenty of salted water until about 70% cooked. Drain the rice thoroughly.

6. 6

   Once the meat is tender and the gravy has thickened, layer the parboiled rice over the meat. Add green chilies, saffron milk, and kewra/rose water.

7. 7

   Cover the pot tightly with a lid (seal with dough if necessary) and cook on very low heat (dum) for about 20-25 minutes, or until the rice is fully cooked and fluffy.

8. 8

   Gently mix the biryani from the sides before serving hot.