Sylheti Biryani Recipe

Ingredients:

For the rice:

• 2 cups Basmati rice (or any aromatic rice)
• 4 cups water
• 2-3 bay leaves
• 4-5 green cardamoms
• 4-5 cloves
• 1 cinnamon stick
• Salt to taste

For the chicken marinade:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons mustard oil (or any cooking oil)
• Juice of 1 lemon

For the biryani:

• 3 large onions, thinly sliced
• 4-5 green chilies, slit
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 1 teaspoon garam masala powder
• 1/2 cup ghee or clarified butter
• Saffron strands soaked in warm milk (optional)
• Fried onions for garnish
• 2-3 boiled eggs (optional)

Instructions:

1. Prepare the Rice:

   • Rinse the Basmati rice under cold water until the water runs clear.
   • In a large pot, bring 4 cups of water to a boil. Add bay leaves, cardamoms, cloves, cinnamon sticks, and salt.
   • Add the rice and cook until it is 70-80% done (the grains should be firm). Drain the rice and set aside.

2. Marinate the Chicken:

   • In a large bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, cumin powder, coriander powder, salt, mustard oil, and lemon juice.
   • Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 1 hour (overnight marination is better for deeper flavor).

3. Cook the Chicken:

   • Heat 2 tablespoons of ghee in a large pan. Add the marinated chicken and cook on medium heat until the chicken is tender and the oil separates from the gravy. Remove from heat and set aside.

4. Assemble the Biryani:

   • In a heavy-bottomed pot, heat the remaining ghee. Add the sliced onions and fry until golden brown. Remove and set aside.
   • In the same pot, layer half of the partially cooked rice.
   • Spread the cooked chicken over the rice, followed by a layer of fried onions, green chilies, coriander, and mint leaves.
   • Sprinkle garam masala powder over the chicken.
   • Add the remaining rice on top of the chicken layer.
   • Drizzle saffron milk (if using) and a little ghee on top of the rice.

5. Dum Cooking (Steaming):

   • Seal the pot with a tight-fitting lid or aluminum foil to trap the steam. Cook on low heat for 20-25 minutes.
   • Alternatively, you can place a heavy pan or tawa under the biryani pot to prevent direct heat.

6. Serve:

   • Once done, let the biryani rest for 10 minutes before serving. Garnish with fried onions and boiled eggs (if using).
   • Serve hot with raita, salad, or a squeeze of lemon juice.

Enjoy your delicious Sylheti Biryani