Biryani does not need to be prepared the hard way every time, especially when it’s hard to dedicate so much time preparing it with work, personal engagement, health and numerous other never-ending ordeals. If this hasn’t been your day, week, month or even year, you should really consider preparing a one-pot biryani with your choice of meat or vegetables, paneer or soybean chunks. Each of these ingredients, from the meat to the paneer, adds more flavour to the biryani rice, with subtle differences. Just make sure you prepare the meat or vegetarian items in accordance with their recipes. They will need slightly different preparation techniques.
Picking The Perfect Pot
It’s one pot, so you need a decent pot or rather vessel to make your biryani. The vessel should be thick, especially at the bottom, to prevent the rice and condiments from burning. It should also be able to retain heat evenly. Pick brass, copper, or heavy aluminium pots. Apart from the thick bottom, it should also have tall sides, for the rice needs space to expand, and steam needs room to circulate. Always leave about 30% empty space at the top.
The Crown Jewel: Rice
In biryani, the rice does more than just carry the curry and the meat on its back – it is the biryani. For biryani, only long-grain basmati is apt; it is known for its signature length, fluff quality, and impeccable aroma. You can use other fragrant varieties, just make sure you take into account that you want a similar quality of non-sticky, shapely and fragrant rice. Rinse the rice until the water runs clear, and always soak it for at least 30 minutes before boiling for the best results. If the rice clumps or turns starchy, your whole biryani will turn out sticky and messy.
The Secret Tenderiser: Curd
Yoghurt is an essential component of the biryani marinade, especially for meat, and it’s way more than just a marinade base. This is what keeps the chicken tender and juicy and prevents it from turning out rubbery, dry and stiff. The curd also helps in infusing the spices deeper. Just make sure you use full-fat curd and whisk it before adding so it doesn't split. Be careful not to overdo it, for too much whisking will release more whey and turn it watery.
Get the Marination Right
A good biryani starts from the fridge, way before it even touches the cooking pot. By that, we are referring to a proper marinade. For meat like bone-in chicken, it holds up better during long cooking and gives more flavour. Use thick curd, crushed garlic, ginger, chilli, salt, turmeric, and a blend of garam masala or biryani spice. The longer it sits, the deeper the flavour penetrates. A rushed 20-minute marinade will work, but it will not be the same as the overnight marinade.
Whole Spices? Yes. Overkill? No
Biryani does use a lot of spices, but things go out of proportion, wherein you do careless spice dumping, and it ruins the entire flavour of the dish. Wrap the spices in a tiny potli (a small cloth tied with a string) with the bundle of whole spices (cinnamon, cardamom, clove, star anise, bay leaf) or just drop them in whole, if you don’t mind the occasional elaichi in your mouth. Add them during boiling or early in the biryani curry. And here’s the trick: don’t salt the chicken too early, because salt draws out water, and that moisture needs to stay inside the meat until it’s time to release it into the rice.
Adding Adequate Ghee
Ghee adds flavour, richness, and keeps the rice from sticking to each other or the pan. But too much of it turns your biryani into an oily mess. A light brushing of ghee at the bottom of the pot is all you need to create a non-stick layer. Drizzle a little ghee over the top with kewra, rose water, or saffron milk to add the aroma of the biryani. If your rice ends up wet and heavy, you've gone too far.
Fried Onions Is The Perfect Topper
For many, fried onions are a non-negotiable, and it is the backbone of biryani’s signature taste. They bring a hint of sweetness, crispness, and lend a nice smoky touch to the biryani, which is their whole appeal. Slice them thin, fry them low and slow in oil until they’re deep golden brown, and then drain them on paper towels. Use them in three places: mixed into the marinade, folded into the masala, and scattered between rice layers. Store-bought is fine in a pinch, but homemade is the best.