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Recipe for how to make restaurant-style biryani rice

Biryani rice originates from South Asia (India and Pakistan). In Indonesia and Malaysia, this dish is often referred to with the addition of the word nasi (nasi biryani, nasi briyani, nasi briani, or nasi beriani. The name of this dish ("Biryani") comes from the Persian language, which means fried or grilled. In ancient times, rice is fried in ghee before being boiled in water with spices until half cooked.

Biryani is made from rice that has been boiled in a separate pot. After the rice is half cooked, the rice is mixed with the seasoned broth, tightly covered in a saucepan, and cooked until the broth is absorbed into the rice. Biryani differs from Pullao (pilaf) (spiced rice) in the way it is cooked. When cooking Pullao, rice is fried with spices in ghee, and immediately cooked until done.


 Travelers and traders from the Persian Nation introduced the way to cook biryani to Indians and Pakistanis. This dish is popular not only in India and Pakistan, but also in Iraq, Iran, Afghanistan, Bangladesh, and among the Muslim population of Sri Lanka.

 Spices used when cooking biryani include: ghee, nuts, cumin, cloves, cardamom, cinnamon, koja bay leaves, coriander, mint leaves, ginger, onions, and garlic. Authentic biryani with saffron.

 The "non-vegetarian" rice biryani (not for vegetable eaters only) uses beef, chicken, mutton, lamb, or shrimp. Side dishes can be "Forehead Chutney", korma, curry, eggplant or poached eggs. Here's a recipe for how to make restaurant-style biryani:

 INGREDIENT:
 Pineapple peppers:

 400 ml water

 6 cloves

 5 cm cinnamon

 3 red onions

 3 large red chilies, seeds removed, chopped

 3 large green chilies, seeds removed, chopped

 3 grains of deaf

 tsp salt

 500 g pineapple, cut cm

 Rice:

 500 g basmati rice, soaked

 20 minutes

 3 tbsp ghee

 200 g onion, chopped

 8 cloves of garlic, chopped.

 2 cm ginger, bruised

 4 cardamoms, crushed

 3 cloves

 4 cm cinnamon

 1 tsp fine cumin

 500 ml water

 100 g Seasoned raisins,

 puree: 4 cm turmeric

 2 tbsp coriander seeds

 2 tsp cumin

 1 tsp white pepper


 HOW TO MAKE:
 1. Pacri: Cook all ingredients except pineapple over low heat until it boils. Lift. Leave it until it's not hot.

 2. Add the pineapple. Let stand until the spices absorb (+ 3 hours).

 3. Rice: Steam rice in a hot pot over low heat until half cooked (+ 20 minutes). Lift. Set aside.

 4. Heat oil, saute onion and garlic until fragrant. Add ginger, cardamom, cloves, cinnamon, cumin, and ground spices. Saute until cooked. 5. Add rice and water. Turn down the fire. Cook, stirring occasionally, until the water is completely absorbed. Lift.

 6. Steam the rice in a hot pot until cooked (+ 20 minutes). Lift

 7. Add raisins, mix well. Set aside. Serve hot with pineapple pacri. Fragrant and savory, goes well with mutton! for those who do not like mutton can be replaced with beef or chicken. Good luck..!!