How to make biryani in oven

 🍛HOMEMADE BIRYANI🍛

Biryani is a flavorful and aromatic rice dish that originated in the Indian subcontinent. It typically consists of fragrant rice cooked with meat or vegetables and a blend of spices. Here's a basic recipe for making biryani:

Ingredients:

- 2 cups basmati rice
- 1 lb. (450g) meat (chicken, lamb, or goat) or vegetables (such as potatoes, carrots, and peas)
- 1 large onion, thinly sliced
- 4 cloves of garlic, minced
- a 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro (coriander) leaves
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons biryani masala (a spice blend available in stores) or a mixture of ground cumin, coriander, turmeric, and garam masala
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- Whole spices (2 bay leaves, 4-5 whole cloves, 4-5 whole green cardamom pods, 1 cinnamon stick)
- Ghee (clarified butter) or oil for cooking
- Salt to taste
- Saffron strands (optional) soaked in 2 tablespoons of warm milk

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. In a large pot, heat some ghee or oil over medium heat. Add the whole spices (bay leaves, cloves, cardamom pods, cinnamon stick) and sauté for a minute until they release their aroma.

3. Add the sliced onions and cook until they turn golden brown. Remove half of the onions and set them aside for garnishing.

4. Add the minced garlic and grated ginger to the pot and sauté for a minute until fragrant.

5. If using meat, add it to the pot and cook until it's browned on all sides. If using vegetables, skip this step and proceed to the next.

6. Add the chopped tomatoes, biryani masala or spice blend, red chili powder, turmeric powder, and salt. Cook for a few minutes until the tomatoes are soft and the spices are well combined.

7. Add the yogurt, chopped cilantro, and mint leaves. Mix well.

8. If using vegetables, add them to the pot and stir to coat them with the spices. If using meat, add 1 cup of water, cover the pot, and simmer until the meat is tender.

9. Meanwhile, in a separate pot, bring water to a boil and cook the soaked and drained rice until it's 70-80% cooked. Drain the rice and set it aside.

10. Preheat your oven to 350°F (175°C).

11. In a large oven-safe dish or pot, layer the partially cooked rice and the meat or vegetable mixture. Start with a layer of rice, then a layer of the meat or vegetables, and continue until both are used up, ending with a layer of rice.

12. Drizzle the saffron-infused milk over the top layer of rice. If you don't have saffron, you can skip this step.

13. Cover the dish tightly with foil or a lid and place it in the preheated oven. Bake for about 30 minutes until the flavors meld together and the rice is fully cooked.

14. Remove the biryani from the oven and let it rest for a few minutes. Garnish with the reserved fried onions.

15. Serve hot with raita (yogurt sauce), pickles, or any side dish of your choice.

Enjoy your homemade biryani!