Basmati Rice https://bit.ly/3Li1HDH
Yoghurt Free Tikka https://bit.ly/3wgyiFu

For this recipe you’ll need to have some of my pilau rice which can be found at https://thecurrykid.co.uk/recipe/fragrant-basmati-pilau-rice-from-scratch-british-indian-restaurant-bir-style/

This recipe can be made in advanced by cooking the rice and meat then refrigerating them and then simply completing stage 4 when ready and increasing the cook time to roughly 30 minutes.

It doesn’t take long to make fresh though so that’s how I always prefer to do it.

You will need need an ovenproof pan with lid to layer the final dish, I currently use one like this

There are 4 stages to this Biryani

1. cooking the rice
2. making the biryani spice for the meat
3. cooking the onion and meat
4. layering and finishing the biryani

1-3 can all be done at the same time.

I (and your restaurant and takeaway) will always use pre-cooked meat for speed and convenience (check out my preparation recipes) but you can use any kind of meat and simply allow it to cook through thoroughly in step 3

As strange as it sounds it’s one of the most common questions I’m asked. Just how do you cook basmati rice so it’s fluffy and the grains do not stick.

The main reason rice turns out sticky are:

1. It’s not soaked long enough
2. It’s not rinsed clear enough
3. It’s overcooked

The actual cook time of EVERY rice will vary but after soaking and rinsing  you should be looking at a cooking time of 3-5 minutes max.