Cookbook:Sylheti Biryani

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Sylheti Biryani
Thalassery biryani
CategoryChicken recipes
EnergyAbout 600–700 Cal per serving
TimeAbout 1 hour

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice| Meat recipes | Cuisine of India| Cuisine of Sylhet


[edit | edit source]


[edit | edit source]
  1. Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.
  2. In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.
  3. 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.
  4. Add your meat to the pan and cook until it's no longer pink.
  5. Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture.
  6. 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.
  7. 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.
  8. While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor.
  9. 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.
  10. 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: