Biryani Recipe for 1 KG

 Biryani is indeed a delicious and flavorful dish! It's a traditional Indian rice dish that typically consists of aromatic basmati rice cooked with layers of meat (such as chicken, mutton, or fish), fragrant spices, and sometimes vegetables. The dish is known for its rich flavors, tender meat, and the blend of spices that infuse the rice grains.

Sure! Here's a tasty biryani recipe for 1 kg of meat (chicken or mutton):

Ingredients:

1 kg chicken or mutton, cut into pieces

500 grams basmati rice

4 large onions, thinly sliced

4 tomatoes, chopped

4 green chilies, slit

1/2 cup plain yogurt

2 tablespoons ginger-garlic paste

2 tablespoons biryani masala powder

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to your spice preference)

1/2 cup chopped fresh coriander leaves

1/2 cup chopped fresh mint leaves

1/2 cup fried onions (for garnish)

1/2 cup ghee or cooking oil

A pinch of saffron strands soaked in 2 tablespoons of warm milk

Whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves, 2-inch cinnamon stick)

Salt to taste

Water as needed

Instructions:

Rinse the basmati rice under cold water until the water runs clear. Then, soak the rice in water for about 30 minutes.

In a large pot, bring water to a boil. Add salt and the whole spices (bay leaves, cardamom pods, cloves, cinnamon stick). Drain the soaked rice and add it to the boiling water. Cook the rice until it's 70-80% cooked. Drain the rice and set it aside.

In a separate pan, heat ghee or oil over medium heat. Add the sliced onions and cook until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.

To the remaining onions in the pan, add the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Add the chicken or mutton pieces to the pan and cook until they are partially cooked and browned. If using mutton, it may take longer to cook compared to chicken.

In a bowl, whisk the yogurt along with biryani masala powder, turmeric powder, and red chili powder. Add this mixture to the pan and mix well to coat the meat evenly.

Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes or until the meat is tender and cooked through. If needed, you can add a little water during the cooking process to prevent it from sticking to the pan.

Once the meat is cooked, turn off the heat. Layer the partially cooked rice over the meat in the pan. Sprinkle chopped coriander leaves and mint leaves on top. Drizzle the saffron-infused milk over the rice to give it a nice color and aroma.

Cover the pan tightly with a lid or aluminum foil. Place it on very low heat and let it cook for about 20-30 minutes. This process is called "dum cooking" and allows the flavors to meld together.

Once done, gently fluff the rice with a fork, ensuring that the meat and rice are evenly mixed.

Garnish the biryani with the reserved fried onions. Serve hot with raita or a side salad.

Enjoy your delicious biryani!