If you have even the slightest interest in Indian Cuisine then you must have heard of the legendary Biriyani. It is undoubtedly one of the most popular dishes probably second only to Tandoori.

Though the Biriyani is considered to be a Hyderabadi preparation and they are indeed the most popular variety but it will be nothing short of a blunder to assume that this regal delicacy is restricted only to the borders of Hyderabad or even Andhrapradesh. A large number of Indian states have accepted the Biriyani as part of their culinary culture and modified it like any other fusion food. Below is the recipe to my absolute favorite version, which is immensely popular in undivided Bengal (West Bengal & Bangladesh).    

Ingredients

1. 500gms red meat

2. 500gms Basmati rice

3. Ghee 170gms

4. onion (paste) 200gms

5. ginger (paste) 20gms

6. salt to taste

7. cinnamon and cardamom 6 each

8.water 1ltr

9. Optional: added red color

    Preparation

1. Marinate the meat for two hours in curd and ginger and onion paste

2. Half boil the rice and let it stand to remove excess water

3. Add half the Ghee to the cooking vessel and add the marinated meat to it. Cook on a high flame till the meat becomes soft and reddish brown.

4. Remove the meat from the fire.

5. In a separate vessel heat the rest of the ghee.

6. Lightly fry the spices and mix them with the half boiled rice.

7. Add the meat to the rice and cover the mouth of the vessel.

8. Cook on a slow fire for half an hour. Make sure you don’t burn anything.

9. Add color if any

10. Serve hot

 Enjoy!!