How to retain the rice texture while making briyani

Originally Posted by Cindhuja

Hi noorie,

thanks for the description. Seems to be interesting. Could you please share with us in detail how u wud prepare the masala for briyani. Coz it differs with everyone. Let me try ur method completely. Awaiting for ur recipe eagerly. thanks a lot.

for 1kg rice
Recipe for masala
1) Take 3 big size onion chop, chop big size same number of tomato, 3tsp ginger garlic paste, whole spice like ilaichi, laung, kalimiri, badi ilaichi, cinnamon stick, tej patta accordingly, all masala pdr like chili pdr, haldi, garam masala(which I use SHAN briyani masala pdr, for all my dishes.), dhania pdr, zeera pdr, salt.

2) crack all whole spice in oil
3) fry onino till it has nice brown colour(not very dark )
4) put and fry tomato nicely
5) gingar garlic paste fry nicely, put all masala pdr and again fry nicely till aroma comes out from masala, oil shud leave the masala.
6) Put chicken or boiled mutton in these masala with salt.

Do not put water for chick en and for mutton u boiled shud b dry.

Till the meat is done.

This is my recipe.

Any Doubt let me know.
Bye

Oh I forgot to write my favorite briyani potata.
make 2 pc of 1 potato, fry it in oil.
Put after u put chicken or meat.

Briyani potato is very delicious.