Saffron-Lemon Herb Biryani 🍋🌿🍚

 New Biryani Recipe: Saffron-Lemon Herb Biryani 🍋🌿🍚

Ingredients:

• 

  For the rice:

  • 2 cups basmati rice, soaked for 30 minutes and drained
  • 4 cups water
  • 1 tsp salt
  • 3 green cardamom pods
  • 1 bay leaf
  • 1 small cinnamon stick

• For the saffron milk:

  • ¼ cup warm milk
  • ½ tsp saffron threads

• For the biryani base:

  • 500g chicken thighs or lamb, cut into pieces (use tofu or paneer for vegetarian)
  • 3 tbsp yogurt
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tbsp ginger-garlic paste
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, thinly sliced
  • 2 medium tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste

• For layering and garnish:

  • ½ cup fresh herbs (mint and cilantro), chopped
  • 1 tbsp fried onions
  • 2 tbsp roasted cashews or almonds
  • 1 tbsp raisins (optional)

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Instructions:

1. Cook the rice:

   • Bring water to a boil with salt, cardamom, bay leaf, and cinnamon. Add the soaked rice and cook until 70% done (grains should be firm but softening). Drain and set aside.

2. Prepare saffron milk:

   • Steep saffron threads in warm milk and set aside.

3. Marinate the chicken/lamb:

   • Mix yogurt, lemon juice, turmeric, chili powder, and ginger-garlic paste. Coat the protein and marinate for at least 30 minutes.

4. Cook the biryani base:

   • Heat oil or ghee in a large skillet. Add cumin seeds and sliced onions, sautéing until golden.
   • Stir in tomatoes, coriander powder, and garam masala. Cook until the tomatoes soften.
   • Add the marinated chicken/lamb and cook until the protein is nearly done. Adjust salt as needed.

5. Layer the biryani:

   • In a large pot or Dutch oven, layer half the cooked rice, followed by the biryani base, half the herbs, and half the saffron milk.
   • Add the remaining rice, top with fried onions, nuts, raisins (if using), and the rest of the saffron milk and herbs.

6. Dum cooking (steam):

   • Cover the pot tightly (use foil under the lid if needed) and cook on low heat for 20-25 minutes. Alternatively, bake in a preheated oven at 180°C (350°F) for the same time.

7. Serve:

   • Gently mix the layers before serving. Serve hot with raita, pickles, or a fresh salad.

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Optional Variations:

• Use vegetable stock and a medley of vegetables (carrots, beans, peas) for a vegetarian version.
• Add boiled eggs for extra richness.

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