Sylheti Biryani
Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside. In a large, heavy-bottomed pan or pot, heat the ghee over medium…
- Prep
- 22 min
- Cook
- 50 min
- Total
- 1 hr 12 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.
Procedure
In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.
Procedure
Add the whole cumin seeds, ginger-garlic paste, sliced onion, green cardamom, cinnamon pieces, bay leaves, cloves, and black peppercorns. Sauté until the onions turn golden brown and aromatic.
Procedure
Add your meat to the pan and cook until it's no longer pink.
Procedure
Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture.
Procedure
Pour in enough water to cover the rice (typically about 4 cups of water for 2 cups of rice). Season with salt according to your taste.
Procedure
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes or until the rice is cooked and the water is absorbed.
Procedure
While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor.
Procedure
Once the rice is done, remove it from heat and let it sit, covered, for a few more minutes to allow the flavors to meld.
Procedure
Serve the aromatic Sylheti biryani hot, garnished with the slitted green chilies, a dash of Kewra water, and a sprinkle of rose water for a delightful touch.
Photo: AbuSayeed · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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