Biryani is the ultimate showcase for whole spices. Each one plays a distinct role — mace and star anise for depth, cardamom for floral top notes, pepper for gentle heat.
JEEVA EARTH PRODUCTS USED
Ingredients
- 3 cups basmati rice, soaked 30 min
- 500g chicken or paneer
- 2 Star Anise
- 1 blade Mace (Javitri)
- 4 Green Cardamom pods
- 4 Whole Cloves
- 1 stick True Cinnamon
- 2 Bay Leaves
- 8 Black Peppercorns
- 2 large onions, thinly sliced & fried golden
- 1 cup thick yoghurt
- ½ cup warm milk with a pinch of saffron
- Ghee, ginger-garlic paste, fresh mint, salt
Method
- Marinate protein in yoghurt, ginger-garlic paste, half the fried onions, salt, and chilli powder for at least 1 hour.
- Parboil rice in plenty of salted water with 1 cardamom, 1 clove, and 1 bay leaf. Drain when 70% cooked (firm in the centre). Set aside.
- In a heavy pot, heat ghee on medium. Add star anise, mace, remaining whole spices, and bloom for 45 seconds. Add marinated protein and cook until sealed, about 8 minutes.
- Layer parboiled rice over the protein. Scatter remaining fried onions, fresh mint, and saffron milk over the rice.
- Seal the pot tightly (use dough or foil under the lid). Cook on high heat for 5 minutes, then reduce to the lowest flame and dum-cook for 25 minutes. Rest for 10 minutes before opening.