Check the balls are cooked properly before you remove from the oil. The one on the left was after 5 minutes and still uncooked in the middle. The one on the right was after 10 minutes at 150 celcius and is perfect.

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