Cookbook:Sylheti Biryani
Appearance
Sylheti Biryani | |
---|---|
Category | Chicken recipes |
Servings | 4 |
Energy | About 600–700 Cal per serving |
Time | About 1 hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice| Meat recipes | Cuisine of India| Cuisine of Sylhet
Ingredients
[edit | edit source]- 2 cups Basmati rice
- 1 onion, thinly sliced
- 1 tablespoon ghee
- ¼ teaspoon whole cumin seeds
- ½ tablespoon ginger-garlic paste
- 4 green cardamom pods
- 1-inch cinnamon stick, broken into pieces
- 2 bay leaves
- 5 cloves
- 6 black peppercorns
- Salt to taste
- 4–5 green chiles
- 1 teaspoon Kewra water (pandan flower extract)
- 1 teaspoon rose water
- Your choice of meat (e.g. chicken, lamb, or beef)
Procedure
[edit | edit source]- Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.
- In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.
- Add the whole cumin seeds, ginger-garlic paste, sliced onion, green cardamom, cinnamon pieces, bay leaves, cloves, and black peppercorns. Sauté until the onions turn golden brown and aromatic.
- Add your meat to the pan and cook until it's no longer pink.
- Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture.
- Pour in enough water to cover the rice (typically about 4 cups of water for 2 cups of rice). Season with salt according to your taste.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes or until the rice is cooked and the water is absorbed.
- While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor.
- Once the rice is done, remove it from heat and let it sit, covered, for a few more minutes to allow the flavors to meld.
- Serve the aromatic Sylheti biryani hot, garnished with the slitted green chilies, a dash of Kewra water, and a sprinkle of rose water for a delightful touch.
See also
[edit | edit source]Regional variations of Biryani: