How to cook biryani like a professional chef?

Cooking biryani like a professional chef requires a blend of skill, the right ingredients, and attention to detail. Here’s a step-by-step guide for making an authentic, flavorful biryani:

Ingredients (Serves 4-6)

For the Rice:

2 cups basmati rice (soaked for 30 minutes)

4 cups water

1 bay leaf

4-5 green cardamom pods

4-5 cloves

1 small cinnamon stick

1 tsp salt

For the Meat/Vegetables:

500 g chicken/mutton/shrimp (or 2 cups mixed vegetables like carrots, beans, and peas)

1 cup yogurt

2 large onions, thinly sliced

2 medium tomatoes, chopped

3-4 tbsp cooking oil or ghee

1 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chili powder

1 tbsp biryani masala

1/2 tsp garam masala

Salt to taste

For Layering:

A pinch of saffron, soaked in 3 tbsp warm milk (or food coloring as an alternative)

2 tbsp ghee

1/4 cup fried onions

A handful of chopped mint and cilantro leaves

2-3 boiled eggs (optional)

Step-by-Step Cooking Process

1. Prepare the Rice

Boil 4 cups of water in a large pot.

Add the bay leaf, cardamom, cloves, cinnamon, and salt.

Add the soaked basmati rice and cook until it’s 70-80% done (grains should still be firm). Drain and set aside.

2. Cook the Meat or Vegetables

Heat oil or ghee in a deep pan or heavy-bottomed pot.

Add the sliced onions and sauté until golden brown. Remove half for garnish.

Add the ginger-garlic paste and cook until fragrant.

Add the meat or vegetables and cook until lightly browned.

Stir in turmeric, chili powder, biryani masala, and garam masala.

Add the tomatoes and yogurt. Cook until the oil separates, and the meat/vegetables are tender. Adjust seasoning.

3. Layer the Biryani

In a heavy-bottomed pot, spread a layer of cooked meat or vegetables.

Add a layer of partially cooked rice.

Sprinkle some fried onions, mint, cilantro, and a drizzle of saffron milk. Repeat until all ingredients are used, finishing with a rice layer.

Drizzle the ghee over the top.

4. Dum Cooking (Steaming)

Cover the pot with a tight-fitting lid or seal it with dough to trap the steam.

Cook on low heat for 25-30 minutes. Alternatively, place the pot on a heated tawa (flat pan) to ensure even cooking.

5. Final Touches

Open the lid carefully to let the aroma release.

Gently fluff the rice with a fork to avoid breaking the grains.

Garnish with boiled eggs, fried onions, and more mint/cilantro if desired.

Pro Tips for Chef-Level Biryani

Rice Quality: Always use long-grain basmati rice for authentic texture and aroma.

Spices: Toast your spices lightly before using them for enhanced flavor.

Marination: For meat biryanis, marinate the meat for at least 2-4 hours for better taste and tenderness.

Layering: Do not mix the layers during cooking to preserve the flavors.

Patience: Allow the biryani to rest for 10 minutes after cooking before serving for flavors to meld perfectly.