Beary Biryani recipe🍛

Meat (Chicken/Mutton) 🍗🐑 (500g)

Basmati rice 🍚 (1 ½ cups)

Onions 🧅 (2 large, thinly sliced)

Tomatoes 🍅 (2, chopped)

Yogurt 🍶 (½ cup)

Ghee 🧈 (3 tbsp)

Coconut milk 🥥 (½ cup, optional for extra richness)

Fresh mint leaves 🌿 (1/4 cup)

Coriander leaves 🌿 (¼ cup)

Lemon 🍋 (1, juice)

Ginger-garlic paste 🧄 (1 tbsp)

Green chilies 🌶️ (2-3, slit)

Whole spices (cinnamon, cloves, cardamom, star anise) 🌰 (1-2 pieces each)

Ground spices (turmeric, cumin, coriander powder, garam masala) 🌿 (1 tsp each)

Salt 🧂 (to taste)

Beary Biryani recipe🍛

Water 💧 (for cooking rice and meat)

Marinate the meat 🍗🐑:

• Mix the meat with yogurt, ginger-garlic paste, ground spices (turmeric, cumin, coriander powder, garam masala), lemon juice 🍋, and salt 🧂. Let it marinate for at least 30 minutes (preferably longer).

Cook the rice 🍚:

• In a pot, bring water 💧 to a boil with a pinch of salt 🧂 and whole spices 🌰. Add basmati rice and cook until it’s 70-80% done. Drain and set aside.

Fry the onions 🧅:

• In a pan, heat ghee 🧈 and fry the onions until golden brown and crispy. Set some aside for garnish.

Prepare the biryani base 🍲:

• In the same pan, add ginger-garlic paste 🧄, green chilies 🌶️, and the marinated meat. Sauté until the meat is browned.
• Add chopped tomatoes 🍅 and cook until they soften. Pour in coconut milk 🥥 (optional) and cook until the meat is tender.

Layer the biryani 🍛:

• In a large pot, layer the cooked meat mixture with the partially cooked rice. Sprinkle fresh mint 🌿 and coriander leaves 🌿 on top.
• Drizzle some ghee 🧈 over the top and cover tightly.

Dum cook the biryani 🔥:

• Cook the biryani on low heat for about 20-25 minutes to allow the flavors to meld together.

                                               Serve 🍽️❤️

Garnish with fried onions 🧅 and fresh herbs 🌿. Serve with raita 🍶 and a salad 🥗.