Perfect Biryani At Home (No Dry Meat, No Mushy Rice) ✅

Описание: Today I’m making authentic homemade biryani with fluffy basmati rice, juicy marinated meat, and that signature dum-steam aroma. This step-by-step biryani recipe shows how to avoid dry meat and mushy rice—perfect for family dinner, parties, and meal prep.

Ingredients (Serves 4–6)

For the meat marinade

1 kg chicken (or beef/lamb)

1 cup plain yogurt

2 tbsp ginger-garlic paste

2–3 tbsp biryani masala (or garam masala + extra spices)

1 tsp turmeric

1–2 tsp chili powder (to taste)

1 tsp cumin + 1 tsp coriander powder

Salt to taste

2 tbsp lemon juice

2–3 tbsp oil or ghee

Handful chopped cilantro + mint

2–3 green chilies (optional)

For the rice

3 cups basmati rice (soaked 20–30 mins)

Water for boiling

1 tbsp salt

Whole spices: 2 bay leaves, 4–6 cloves, 4 cardamom, 1 cinnamon stick

For layering

2 large onions (thin sliced)

3–4 tbsp ghee/oil (for frying onions)

Pinch saffron in 3 tbsp warm milk (or yellow food color)

Extra mint/cilantro

Optional: 1 tsp kewra/rose water

Quick Recipe (Layered “Dum” Style)

Marinate meat with all marinade ingredients 30 mins–overnight (overnight = best).

Fry onions until deep golden & crispy. Set half aside for layering.

Cook the meat in a pot until ~80% done and thick/gravy-like.

Parboil rice: boil whole spices + salt, add soaked rice, cook until 70% (still firm). Drain.

Layer: meat → rice → fried onions → mint/cilantro → saffron milk. Repeat once if needed.

Dum (steam finish): cover tight (foil + lid). Low heat 20–25 mins.

Rest 10 mins, then fluff gently. Serve with raita + salad.

✅ Pro tip for viral results: don’t stir while layering—fluff only at the end for those clean rice grains

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