Follow these steps for perfect results
Mace (Javitri)
Ginger Garlic Paste
Sunflower Oil
Cinnamon Stick (Dalchini)
Cloves (Laung)
Cardamom (Elaichi) Pods/Seeds
Whole Black Peppercorns
Cardamom (Elaichi) Pods/Seeds
Fennel Seeds (Saunf)
Tomatoes
chopped
Basmati Rice
Bay Leaf (tej patta)
Cloves (Laung)
Onions
sliced
Turmeric Powder (Haldi)
Star Anise
Green Chilli
slit
Soy Chunks (Nuggets)
Cinnamon Stick (Dalchini)
Soak soy chunks in 1/4 cup water and basmati rice separately.
Grind biryani spice mix to a coarse powder.
Heat oil in a pressure cooker.
Add bay leaf, cardamom, cinnamon stick, cloves, star anise, and mace.
Fry spices for 10 seconds until fragrant.
Add chopped onions, ginger garlic paste, and green chili.
Sauté until onions turn light brown.
Add chopped tomatoes and salt; cook until mushy.
Add powdered spice mix and turmeric powder; mix well.
Wash soaked rice and add to the sautéed gravy.
Add soaked soya chunks.
Mix until masala is well combined.
Add 4 cups of water, check salt, and pressure cook for 2 whistles.
Release pressure naturally.
Open lid, mix rice with masala, and serve.
Serve with Tomato Onion Cucumber Raita and Mirchi Ka Salan.
Expert advice for the best results
Adjust spice levels to your preference.
Ghee can be used for a richer flavor.
Ensure rice is not overcooked for best texture.
Everything you need to know before you start
20 mins
Biryani can be made a day ahead; flavors meld well overnight.
Serve in a bowl, garnished with coriander leaves and fried onions.
Serve hot with raita and salan.
Accompanied by papadums or pickles.
Cool and refreshing, complements the spices.
Aromatic wine that pairs well with Indian spices.
Discover the story behind this recipe
Biryani is a celebratory dish in Andhra cuisine.
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