Ready to Cook Biryani


Biryani is well known rice dish from indian sub continent. It’s a magnificent dish of spice, saffron and caramelized onion and the most aromatic rice ever cooked. Biryani is not just food but it is a culture at some places. If there’s one dish that unites the foodies from all corners of India, that is Biryani. Different regions have different type of biryani, providing us a delight to choose from.

There are two ways to cook chicken biryani:

·        In kacchi biryani, the chef put marinated meats at the bottom of the pot. Rice is half cooked in another pot, drained and placed over the meat alternated with layer of fried onions, mint leaves.

·        Pakki biryani is slightly different. The chef will cook the meat separately, and then layered with rice, fried onions and mint leaves.

Tips to elevate biryani to next level:

·        The choice of meat
·        Marinate chicken overnight for best result
·        Plain yogurt
·        Ghee is the better than butter
·        Do not oversight the fried onion
·        Use coriander and mint leaves for freshness
·        Always use basmati rice
·        Cook rice separately
·        Use saffron to improve the flavor and aroma

If your chef is really busy during festive time, and he doesn’t have time to do all these things, you can go for Ready To Cook Biryani Paste from FSIL.



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