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Meat Biryani: A Fragrant and Hearty Delight

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Meat Biryani is a flavorful and aromatic dish, packed with fragrant basmati rice, tender meat (usually chicken, mutton, or beef), and an array of rich spices. This one-pot dish is a true celebration of Indian and South Asian cuisine, with layers of spiced meat, rice, and a blend of herbs and spices. Perfect for festive occasions, family gatherings, or when you want to treat yourself to something special.

Ingredients

Scale

  • 2 cups basmati rice

  • 1 pound meat (chicken, beef, or mutton), cut into pieces

  • 2 tablespoons ghee or vegetable oil

  • 1 large onion, thinly sliced

  • 2 tomatoes, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • 2–3 green chilies, slit (optional, for heat)

  • 1/2 cup plain yogurt

  • 1 teaspoon red chili powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon garam masala

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon ground cinnamon

  • 2–3 whole cloves

  • 2–3 cardamom pods

  • 1 bay leaf

  • 1/2 teaspoon saffron strands (optional, soaked in warm milk)

  • 1/2 cup chopped cilantro (for garnish)

  • 1/4 cup chopped mint leaves (for garnish)

  • Salt to taste

  • 4 cups water (for cooking rice)

  • 1/4 cup fried onions (optional, for garnish)

Instructions

  • Cook the rice:
    Wash the basmati rice thoroughly until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add a pinch of salt and the rice. Cook the rice for 7–8 minutes until it is about 70% cooked (parboiled). Drain the rice and set it aside.

  • Prepare the meat marinade:
    In a large bowl, combine the meat, yogurt, red chili powder, turmeric, garam masala, coriander powder, cumin powder, cinnamon, and salt. Mix well to coat the meat evenly with the spices. Let it marinate for at least 30 minutes (or up to 2 hours for better flavor).

  • Cook the meat:
    In a large skillet or pressure cooker, heat the ghee or oil over medium heat. Add the whole spices (cloves, cardamom pods, and bay leaf) and sauté for 1–2 minutes until fragrant. Add the sliced onions and cook until golden brown, about 7–8 minutes. Add the minced garlic, ginger, and green chilies (if using), and cook for another 1–2 minutes.

  • Add tomatoes and cooked meat:
    Stir in the chopped tomatoes and cook for 3–4 minutes until softened. Add the marinated meat to the skillet and cook for 5–7 minutes until the meat is browned and cooked through. If using a pressure cooker, cook the meat under pressure for 3-4 whistles (or about 15 minutes on medium heat). If cooking in a regular pot, cover and cook the meat for about 20 minutes until tender.

  • Layer the biryani:
    In a large, heavy-bottomed pot, begin layering the biryani. Start with a layer of cooked meat at the bottom, followed by a layer of cooked rice. Sprinkle some of the chopped cilantro, mint leaves, and saffron milk (if using) on top of the rice. Repeat the layers with the remaining meat and rice, finishing with a rice layer on top.

  • Cook the biryani:
    Cover the pot tightly with a lid or seal with dough to trap the steam. Cook the biryani on low heat (dum cooking) for 20–25 minutes. If using a pressure cooker, cook on low heat without the pressure for about 20 minutes. This helps the flavors meld together and the rice to finish cooking.

  • Serve:
    After cooking, let the biryani sit for 5–10 minutes before opening the lid. Gently fluff the rice with a fork, mixing the meat and rice together. Garnish with fried onions, chopped cilantro, and mint leaves.

Find it online: https://cookingworthy.com/meat-biryani-a-fragrant-and-hearty-delight/