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🍛 Let’s Make Biryani! A Step-by-Step Guide 🍛

Fragrant rice, tender meat, rich spices—Biryani is a feast for the senses! Whether you’re making chicken, mutton, or vegetable biryani, this guide walks you through every aromatic step. ✨

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What You’ll Need:

For the Rice:

• Basmati rice: 2 cups 🍚
• Water: enough to boil (around 6 cups) 💧
• Salt: 1 teaspoon 🧂
• Whole spices: bay leaf, 2 cardamom pods, 4 cloves, 1 cinnamon stick 🌿

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For the Meat or Veggies:

(Choose one option below)

Chicken or Mutton Biryani:

• Chicken or mutton (bone-in preferred): 500g 🍗🐐
• Yogurt: ½ cup 🥣
• Ginger-garlic paste: 1 tablespoon 🧄
• Red chili powder: 1 teaspoon 🌶️
• Turmeric: ½ teaspoon ✨
• Garam masala: 1 teaspoon 🧂
• Lemon juice: 1 tablespoon 🍋
• Salt to taste
• Fresh coriander + mint leaves 🌿
• Fried onions: 1 cup 🧅

Vegetable Biryani:

• Mixed vegetables (carrots, peas, beans, potatoes): 2 cups 🥕🥔
• Same spices and steps as above

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For Biryani Gravy:

• Onions (sliced): 2 large 🧅
• Tomatoes (chopped): 2 🍅
• Ginger-garlic paste: 1 tablespoon 🧄
• Green chilies: 2 (optional) 🌶️
• Yogurt: ½ cup
• Mint & coriander leaves 🌱
• Oil or ghee: 4 tablespoons 🧈

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Optional (but delicious):

• Saffron strands soaked in warm milk (¼ cup) 🌼🥛
• Ghee-fried cashews & raisins 🥜🍇

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Tools You’ll Need:

• Large heavy-bottomed pot (or pressure cooker) 🍲
• Frying pan 🍳
• Strainer 🧺
• Mixing bowl 🥣
• Lid + aluminum foil (for dum cooking) 🛑

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Let’s Start Cooking!

Step 1: Marinate the Meat (30–60 minutes)

• Mix the chicken/mutton with yogurt, chili powder, turmeric, garam masala, salt, lemon juice, and ginger-garlic paste.
• Add chopped mint and coriander.
• Cover and marinate for at least 30 minutes (or overnight for more flavor). 🍗✨

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Step 2: Cook the Rice (10 minutes)

• Rinse and soak basmati rice for 20–30 minutes.
• Boil water with salt and whole spices.
• Add rice and cook until 70–80% done (not fully cooked).
• Drain and set aside. 🍚🌿

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Step 3: Make the Gravy (15–20 minutes)

• Heat oil/ghee in a pot.
• Sauté sliced onions until golden brown.
• Add ginger-garlic paste and chopped tomatoes.
• Cook until soft and oil starts to separate.
• Add marinated meat/veggies and cook until meat is half-done (10–15 mins).

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Step 4: Layer the Biryani (5 minutes)

• Turn heat to low.
• Spread half the cooked rice over the meat mixture.
• Add mint, coriander, fried onions, saffron milk, and a drizzle of ghee.
• Repeat with remaining rice and toppings.

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Step 5: Dum Cook (20–25 minutes)

• Cover the pot with foil and a tight lid.
• Cook on low flame for 20–25 minutes (place a tawa underneath to avoid burning).
• Let rest for 10 minutes before opening. Steam should escape as you lift the lid. ♨️

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Step 6: Serve and Enjoy! 🍽️

• Gently fluff the biryani with a fork.
• Serve hot with raita, boiled eggs, or a side salad. 🥚🥗
• Let the aroma do the talking and dig in! 😍

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Tips for Biryani Brilliance:

• Always use long-grain basmati rice for the best texture.
• Marination = flavor. Give it time!
• Use fried onions generously for richness. 🧅
• For extra fragrance, add rose water or kewra essence. 🌸
• Never stir after layering—serve straight from the pot for beautiful layers!

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Happy biryani making! 🍛💛 Whether for a celebration or a weekend treat, this royal dish never fails to impress.