Mughlai Biryani with Fragrant Basmati Rice and Tender Spiced Meat

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g boneless chicken/lamb/beef, cut into pieces 500g boneless chicken/lamb/beef, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon biryani masala 1 teaspoon biryani masala
• 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• Handful of fresh mint leaves, chopped Handful of fresh mint leaves, chopped
• Handful of fresh coriander leaves, chopped Handful of fresh coriander leaves, chopped
• 4 tablespoons ghee (clarified butter) or vegetable oil 4 tablespoons ghee (clarified butter) or vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 60g (3g sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large bowl, combine the yogurt, minced garlic, grated ginger, slit green chilies, cumin seeds, garam masala, turmeric powder, red chili powder, biryani masala, and salt. Mix well.
3. 3.
   Add the chicken/lamb/beef pieces to the marinade and coat them evenly. Allow the meat to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
4. 4.
   In a large pot, heat 2 tablespoons of ghee/oil over medium heat. Add the sliced onions and sauté until golden brown and caramelized. Remove half of the fried onions and set aside for garnishing.
5. 5.
   Add the marinated meat to the pot and cook until it is browned on all sides. Remove the meat from the pot and set aside.
6. 6.
   In the same pot, add the soaked and drained basmati rice. Gently stir to coat the rice with the remaining ghee/oil and spices.
7. 7.
   Pour enough water into the pot to cover the rice by about an inch. Bring the water to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook the rice for about 10-12 minutes, or until it is 70% cooked. Drain any excess water.
8. 8.
   In a separate small bowl, mix the saffron strands with warm milk and let it steep for a few minutes.
9. 9.
   Layer the partially cooked rice over the meat in the pot. Drizzle the saffron milk over the rice and sprinkle the chopped mint and coriander leaves on top.
10. 10.
    Cover the pot with a tight-fitting lid and cook on low heat for another 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.
11. 11.
    Remove the pot from heat and let it rest for 10 minutes. Gently fluff the rice with a fork, mixing the layers of meat and rice together.
12. 12.
    Garnish the biryani with the reserved fried onions. Serve hot and enjoy the royal flavors of Mughlai Biryani!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Saffron strands — Soak the saffron strands in warm milk to release their vibrant color and delicate flavor.
• Ghee — If you prefer a dairy-free version, substitute ghee with vegetable oil for a similar taste.

Tips & Tricks

• For a richer flavor, marinate the meat overnight in the refrigerator.
• Use good quality saffron for a vibrant color and authentic taste.
• Allow the biryani to rest for a few minutes after cooking to allow the flavors to develop fully.
• Serve the biryani with raita (yogurt sauce) and a side of pickles for a complete meal.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Mughlai Biryani hot, garnished with fried onions and accompanied by raita (yogurt sauce) and a side of pickles. This dish is a complete meal on its own, but you can also pair it with a fresh salad or a cooling cucumber and mint salad for a refreshing contrast.

Presentation advice

To present the Mughlai Biryani in an appealing way, fluff the rice gently with a fork before serving to showcase the layers of meat and rice. Garnish with a sprinkle of chopped mint and coriander leaves, and top it off with a generous amount of fried onions for an added visual appeal.