Biryani

Steps :

• 2 cups basmati rice
  
• 1 lb (450g) chicken, mutton, or vegetables (your choice)
  
• 2 large onions, thinly sliced
  
• 2 tomatoes, chopped
  
• 1/2 cup plain yogurt
  
• 1/4 cup cooking oil or ghee
  
• 2 teaspoons biryani masala powder
  
• 1 teaspoon ginger paste
  
• 1 teaspoon garlic paste
  
• 1/2 teaspoon red chili powder
  
• 1/2 teaspoon turmeric powder
  
• 1/2 teaspoon saffron strands (soaked in 2 tablespoons warm milk)
  
• Whole spices: 2-3 bay leaves, 4-6 cloves, 4-6 green cardamom pods, 1-2 cinnamon sticks
  
• Salt to taste
  
• Water for cooking rice
  

Steps:

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
   
2. In a large pot, heat the cooking oil or ghee. Add the whole spices (bay leaves, cloves, cardamom, cinnamon) and sauté until fragrant.
   
3. Add the sliced onions and cook until they turn golden brown.
   
4. Add the ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
   
5. Add the chopped tomatoes, biryani masala powder, red chili powder, turmeric powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate.
   
6. If using meat, add it now and cook until it's browned on all sides. If using vegetables, you can skip this step.
   
7. Stir in the yogurt and marinate the meat or vegetables for about 30 minutes.
   
8. In a separate large pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% cooked. Drain and set aside.
   
9. Layer the marinated meat or vegetables with the partially cooked rice in the pot. Sprinkle saffron milk over the rice.
   
10. Cover the pot with a tight-fitting lid and place it over low heat. Cook for about 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
    
11. Once done, remove the pot from heat and let it rest for 10-15 minutes before gently fluffing the biryani with a fork.
    
12. Serve the biryani hot with raita, salan, or your favorite side dish.