If making this dish at home seems daunting, take the tips of our expert Indian celebrity chef, who explains the ins and outs of scratch-made biryani. Varun Inamdar's mastery has led to the success ...

Layer the marinated chicken and partially cooked rice in a pot. Top the rice with coriander, garam masala, ghee and saffron ...

The tip to a successful biryani is to soak the rice for a couple of hours and partly cook it, so that the steam from the curry just finishes cooking the rice with no extra water.

Who does not love chicken biryani? If you are new at cooking biryani at home, these tips will help you make the most delicious chicken biryani ever. Copper and brass pots are perfect for biryani.

Keep the heat to lowest. And cook the Biryani in this 'Dum' process for 40 minutes. 7. Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on ...

A biryani is perfect for a celebration. This one is topped with a fried duck egg and decorated with coriander. If you can't find goat, use cubed leg of lamb instead. For the biryani, wash and soak ...

Paradise, Pista House, Sarviand Hyderabad House are some of the most frequented Biryani places. 4 Seasons serves fragrant Arabic and Iranian biryani as well as a traditional Hyderabadi dish, and ...

Note: Make the water slightly saltier than usual ... Dum or steam cook the biryani on a very low flame for about 45 minutes. 13. After 10 minutes, add a cast iron pan or tawa on top of the flame ...

Add half of the stock to make sure there is enough liquid in the rice and chicken. Adding the rest of the stock if the biryani dries out too much when cooking. 10. Bring to boil on high heat.