Breyani

🧂 Ingredients

• 500g Basmati rice
• 750g Lamb or chicken (bone-in pieces recommended for flavor)
• 2 tbsp Biryani spice mix (store-bought or homemade)(Ensure it's a good quality mix for authentic flavor.)
• 200ml Plain yogurt(Full-fat yogurt will provide the best richness.)
• 100g Brown or red lentils
• 2 large Onions
• 2 medium Tomatoes
• 1 tbsp Ginger-garlic paste
• 2-3 Green chilies
• 3 tbsp Vegetable oil or ghee
• To taste Salt
• 1/2 cup Fresh coriander and mint leaves
• 1/2 cup Fried onions (optional)

👨‍🍳 Instructions

1. 1

   Prepare the meat marinade: In a bowl, combine the meat pieces with yogurt, biryani spice mix, ginger-garlic paste, chopped green chilies, and salt. Mix well to ensure all meat is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

   ⏱️ 30 minutes (marinating time)
2. 2

   Cook the meat base: Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium-high heat (approx. 190°C / 375°F). Add the sliced onions and sauté until golden brown and caramelized, about 10-15 minutes. Add the marinated meat and cook, stirring occasionally, until browned on all sides, about 8-10 minutes. Stir in the chopped tomatoes and cook for another 5 minutes until they begin to soften.

   ⏱️ 20-25 minutes
3. 3

   Simmer the meat: Add about 1/2 cup of water to the pot, bring to a simmer, then reduce the heat to low, cover tightly, and cook for 45 minutes to 1 hour, or until the meat is almost tender. The sauce should be thick. If it becomes too dry, add a splash more water. Taste and adjust salt if needed.

   ⏱️ 45-60 minutes
4. 4

   Prepare the rice: While the meat simmers, drain the soaked basmati rice. Bring a large pot of salted water to a rolling boil (approx. 100°C / 212°F). Add the drained rice and the rinsed lentils. Cook for 5-7 minutes, or until the rice is about 70% cooked (al dente – it should still have a slight bite). Drain the rice and lentils thoroughly in a colander.

   ⏱️ 15 minutes
5. 5

   Layer the Breyani: In a separate, clean pot (or the same pot if you remove the meat to a bowl temporarily), begin layering. Start with a thin layer of the meat and its sauce at the bottom. Then, add a layer of the parboiled rice and lentils. Sprinkle with some chopped coriander and mint. Repeat the layers, finishing with a layer of rice and lentils. Drizzle any remaining sauce from the meat over the top layer of rice.

   ⏱️ 10 minutes
6. 6

   Dum cooking (steam): Cover the pot very tightly. You can use a piece of foil under the lid to create a good seal. Place the pot over very low heat (or on a heat diffuser) and cook for 30-40 minutes. This allows the rice to steam and absorb the flavors from the meat, and the lentils to finish cooking. The aroma should be fragrant and the rice should be fully cooked and fluffy.

   ⏱️ 30-40 minutes
7. 7

   Rest and Serve: Once cooked, let the Breyani rest, covered, for 10 minutes off the heat. Gently fluff the rice with a fork, mixing the layers slightly from the top down. Garnish with fresh coriander, mint, and fried onions if using. Serve hot.

   ⏱️ 10 minutes (resting)

💡 Pro Tips

• ✓For best results, use bone-in meat for richer flavor.
• ✓Ensure the pot is sealed tightly during the 'dum' cooking stage to trap steam.
• ✓Do not stir the Breyani after layering; serve by scooping from the sides to maintain the distinct layers.
• ✓Adjust the amount of green chilies to your personal spice preference.
• ✓Soaking the rice is crucial for long, separate grains.

🔄 Variations

• Add cubed potatoes to the meat layer during simmering.
• Increase the amount of lentils for a heartier dish.
• Use a mix of lamb and beef for a deeper flavor profile.
• Add a pinch of saffron soaked in milk to the top rice layer for color and aroma.

🥗 Nutrition

Per serving