Biryani /pronounced bir-jani/ is Indian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is seen almost all over India and in each place it has its own nuances but in Andhra is the only region of South India that does not have many native varieties of biryani.
Follow the photographs and see how and what to use – it is easy if you go slowly and surely – biryani is just awesome when made carefully and slowly not to break the rice at the end. The spices and condiments used in biryani include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic, and saffron – yoghurt. Also you’ll need rose-water and some keora water as well in the finishing stages.
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