Delhi Biryani Recipe

 Delhi Biryani Recipe

Ingredients:

• 2 cups basmati rice
• 3 cups water
• 2 tablespoons vegetable oil
• 1 large onion, finely sliced
• 2 cloves of garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons biryani masala
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 2 cups mixed vegetables (carrots, peas, potatoes)
• 1 cup cooked chicken or lamb
• 1/2 cup yogurt
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons ghee
• 1 teaspoon saffron strands
• Salt, to taste

Instructions:

1. Rinse the rice in a sieve under running water until the water runs clear. Soak the rice in 3 cups of water for 30 minutes.
2. Heat the oil in a pan over medium heat. Add the onion and sauté until golden brown. Add the garlic and ginger and sauté for 1-2 minutes.
3. Add the biryani masala, red chili powder, and turmeric powder and sauté for 1-2 minutes.
4. Add the mixed vegetables, chicken or lamb, yogurt, mint leaves, cilantro leaves, and salt to taste. Stir well and cook for 5-7 minutes.
5. Drain the rice and add it to the pan. Stir well and add 3 cups of water. Bring to a boil, then reduce the heat to low and cover with a tight-fitting lid. Cook for 18-20 minutes or until the rice is cooked and all the water has been absorbed.
6. Melt the ghee in a small pan and add the saffron strands. Pour the ghee over the biryani and fluff the rice with a fork.
7. Serve hot with raita or chutney.

Note: You can also cook this biryani in a pressure cooker by following the same recipe and cooking it on high pressure for 1 whistle.