The Best Biryani Ever Recipe!

First of all I’m SO SORRY it took me forever to get this recipe up. I know A LOT of you have sent me messages requesting this recipe. And it’s been a long time since my last post … so a’las here it is!Again, I just want to give credit to Dhaval & Priyanka for this awesome recipe. I’ve added some measurements to their original recipe to help out with the cooking.

One thing is definitely true…follow the recipe on this one, don’t take any short cuts and the order does matter!

Ingredients for Biryani:
Oil
Ghee
Jeeru
Ginger
Serrano Pepper
1 Onion chopped
1 Potato diced small
Peas (half cup)
Carrots (half cup)
French Beans (as much as you like or none)
Tumeric/Haldi powder
Red Chili Powder
Garam Masala
Badshah Biryani Masala (if you don’t have this, it’s okay but it does help with the flavor)
Salt
2-3 cups Rice
Coriander (optional)

**Note: when I made this I added all the spices to taste, w/o any measurements. I’ve tried adding approximate measurements below. As you cook and add spices, taste it each time to get an idea of the taste. Remember it’s better to put less spices at the beginning and add more at the end as needed.

Soak the rice in water for 1/2 hour before cooking, add a pinch of salt to the soaked rice & mix it.
Add 1/2 tablespoon oil & 1/2 tablespoon of ghee to a large/somewhat flat pan
Put Shahjeeru or Jerru once oil is hot
Add one spoon of ginger & green chilli paste (you can chop/mix about 1/2 an inch of ginger and one serrano pepper to make this paste)
Add onion and saute
Once the onion turns a pinkish brown add the following vegetables:
– Potato, peas, carrot, french beans (you can get a frozen vegetable mix of this at any grocery store, except the potato)
Add a pinch or two of salt and close the lid and let it cook
Once it gets half cooked add the following spices to taste:
– 2 tsp tumeric/haldi, 2 tsp red chilli powder, 2 tsp garam masala, 2 tsp badshah biryani masala
Let it cook
Once the veggies are 75% cooked add the rice (with the water)
– Make sure you soaked the rice for half an hour before cooking w/salt in it
Add enough water so the rice not completely covered but enough so it doesn’t burn at the bottom.
Close the lid and cook (keep an eye on the water level, add water if it starts sticking, mix occasionally to check on the bottom of the pot)
Taste all the masala/spices to check if you need to add anything. If it still seems bland add:
– 1 tsp tumeric/haldi, 1tsp red chili powder, 1 tsp garam masala, 1 tsp badshah biryani masala and salt to taste

Top it with fresh chopped coriander prior to serving if you want.

Also, it tastes awesome when served with some Papad and Kadhi. Let me know if you need a quick Kadhi recipe!

 

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