- Marinate vegetables/chicken with curd, spices, and herbs for 30 mins.
- Partially cook Kala Namak rice with whole spices (cloves, cinnamon, bay leaf).
- In a pan, cook the marinated mix until 70% done.
- In a large pot, layer cooked rice over the biryani mix.
- Sprinkle saffron milk, fried onions, and mint/coriander.
- Cover the pot tightly (dum method) and cook on low flame for 20–25 mins.
- Rest for 10 mins before opening the lid.
- Serve hot with raita and salad.
Biryani (Veg or Chicken)
