Indianby Wikibooks CookbookSylheti BiryaniCook1 hTotal1 hServes4Keep screen onSaveShareIngredients2 cups Basmati rice1 onion, thinly sliced1 tablespoon ghee¼ teaspoon whole cumin seeds½ tablespoon ginger-garlic paste4 green cardamom pods1-inch cinnamon stick, broken into pieces2 bay leaves5 cloves6 black peppercornsSalt to taste4–5 green chiles1 teaspoon Kewra water (pandan flower extract)1 teaspoon rose waterYour choice of meat (e.g. chicken, lamb, or beef)StepsStep-by-step0 of 10 done1Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.2In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.3Add 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.4Add your meat to the pan and cook until it's no longer pink.5Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture.6Pour 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.7Bring 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.8While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor.9Once the rice is done, remove it from heat and let it sit, covered, for a few more minutes to allow the flavors to meld.10Serve 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: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
