If you observe quite well, no Indian food will be able to show you different personalities and emotions all in one plate. That is the magic of Biryani. Nothing is off the table. It first pleases your eyes and scrumptiously delights and tingles those ever evolving taste buds. As we say at our home, no better love than Biryani. In case, you are wondering, this is just one way I make Biryani. Oh hell no, there are other Biryani recipes I love. I make a more lengthier version for my favorite people, but that is yearly once. You know, you know … hahahah. My husband and I love Biryani so much that this has become my weekly affair. This Biryani comes together rather more quickly, plus it is kinda more healthish. This Biryani is every thing delicious. So don’t toss this recipe out. This recipe might just become your favorite go- to as well, isn’t it?
Tips on cooking the perfect Biryani
Lets start with the most essential part of making Biryani. If you got this my friend, your Biryani nearly will be a winner. The secret is to use the best quality long grain Basmati rice you can find in the market. Wash the rice until you see clear water. We do this step before soaking the rice to remove the dirt and little starch that we can. Next, we soak the rice at least for an hour. Again rinse it before adding, to reduce the starch content, this will ensure that your rice is no longer very sticky when it cooks. You cook the rice with whole spices and add it to boiling water only for 2 minutes. You want to make sure you can simply cut the rice in halves with the tip of your finger. Make sure it is not mushy. Strain the rice and run cold water over it. I have tried several ready Biryani Masala’s and I haven’t still found the one I love. So I make my own. Well in the recipe video, I forget to add cardamom, but I did add it later. The freshly ground masala will take your Biryani to a whole new level trust me. This is so important, I cannot stress enough to please let your vegetables and paneer marinate for at least 2 hours or more. This brings out a wonderful flavor in your vegetables and it tastes absolutely amazing! Another important part of marination is to make sure your yogurt is not very watery. If yes I would suggest to make sure you squeeze the water out or just use greek yogurt. To make it Vegan, I love this brand https://www.foragerproject.com/all-products/dairy-free-yogurt/ This will work perfectly to make your Biryani Vegan.
Thinly slice your onions and cook them on a low- medium heat. The sweetness from this is simply irreplaceable. Patiently wait until it turns brown. Keep them on a paper towel to make sure all the excess oil is strained.
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