Sylheti Biryani

Ingredients

• 2 cups basmati rice
• 1 onion
• 1 tablespoon ghee
• ¼ teaspoon 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
• 4–5 green chiles
• 1 teaspoon kewra water
• 1 teaspoon rose water
• to taste your choice of meat

Steps

1. Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes.
2. Drain the rice and set it aside.
3. In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.
4. Add the whole cumin seeds, ginger-garlic paste, sliced onion, green cardamom, cinnamon pieces, bay leaves, cloves, and black peppercorns.
5. Sauté until the onions turn golden brown and aromatic.
6. Add your meat to the pan.
7. Cook until the meat is no longer pink.
8. Add the drained rice to the pan.
9. Stir well, ensuring it is coated with the flavorful mixture.
10. Pour in enough water to cover the rice, typically about 4 cups of water for 2 cups of rice.
11. Season with salt according to your taste.
12. Bring the mixture to a boil.
13. Reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes.
14. Simmer until the rice is cooked and the water is absorbed.
15. While the rice is cooking, make shallow cuts or slits on the green chilies to release their flavor.
16. 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.
17. Serve the aromatic Sylheti biryani hot, garnished with the slitted green chilies.
18. Add a dash of Kewra water and a sprinkle of rose water for a delightful touch.