Plain Biryani Rice Base

Method

1. 01
   Step 1Fry the onions

   Slice the onions thinly and fry them in hot vegetable oil until deep golden brown and crispy. Remove and drain on paper towel.

   OnionVegetable oil
2. 02
   Step 2Make the masala base

   In a pan, add ginger-garlic paste, red chili powder, salt, and cook the masala paste until fragrant and the oil separates. Add green chilies and fresh coriander.

   Ginger garlic pasteChili powderSaltChili pepperCilantro
3. 03
   Step 3Prepare the aromatic water

   In a pot, bring water to a boil with bay leaves and whole spices (cloves, cardamom, cinnamon). Add a slit green chili for extra aroma.

   Bay leafSpiceChili pepper
4. 04
   Step 4Cook the rice

   Add the basmati rice to the boiling spiced water and cook until 70% done (parboiled). Drain the rice in a strainer.

   Note

   The rice should still have a slight bite to it

   Basmati rice
5. 05
   Step 5Layer the biryani

   In the pan with the masala base, layer the parboiled rice on top. Sprinkle the fried onions over the rice, then drizzle the saffron milk evenly across.

   Basmati riceOnionSaffron milk
6. 06
   Step 6Finish on dum

   Cover the pan tightly with a lid and cook on low heat (dum) to allow the flavors to meld and the rice to steam through completely.

   Note

   You can seal the lid with dough for a tighter steam

7. 07
   Step 7Serve

   Fluff the biryani rice gently with a fork and serve hot with your favorite starter — chicken, paneer, mushroom, or crispy veg.