Cookbook:Sylheti Biryani

| Rice| Meat recipes | Cuisine of India| Cuisine of Sylhet

Ingredients

 * 2 cups Basmati rice
 * 1 onion, thinly sliced
 * 1 tablespoon ghee
 * ¼ teaspoon whole cumin seeds
 * ½ tablespoon ginger-garlic paste
 * 4 green cardamom pods
 * 1-inch cinnamon stick, broken into pieces
 * 2 bay leaves
 * 5 cloves
 * 6 black peppercorns
 * Salt to taste
 * 4–5 green chiles
 * 1 teaspoon Kewra water (pandan flower extract)
 * 1 teaspoon rose water
 * Your choice of meat (e.g. chicken, lamb, or beef)

Procedure

 * 1) Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.
 * 2) In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.
 * 3) Add the whole cumin seeds, ginger-garlic paste, sliced onion, green cardamom, cinnamon pieces, bay leaves, cloves, and black peppercorns. Sauté until the onions turn golden brown and aromatic.
 * 4) Add your meat to the pan and cook until it's no longer pink.
 * 5) Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture.
 * 6) Pour in enough water to cover the rice (typically about 4 cups of water for 2 cups of rice). Season with salt according to your taste.
 * 7) Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes or until the rice is cooked and the water is absorbed.
 * 8) While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor.
 * 9) Once the rice is done, remove it from heat and let it sit, covered, for a few more minutes to allow the flavors to meld.
 * 10) Serve the aromatic Sylheti biryani hot, garnished with the slitted green chilies, a dash of Kewra water, and a sprinkle of rose water for a delightful touch.