How to Make Biryani for Beginners:

Gather Ingredients:

Basmati rice – 2 cups
Chicken or vegetables – 500g (for veg, use potatoes, carrots, peas)
Onions – 2 large (sliced)
Tomatoes – 2 medium (chopped)
Ginger-garlic paste – 2 tbsp
Yogurt – ½ cup
Biryani masala – 2 tbsp (or garam masala)
Whole spices (bay leaf, cinnamon, cloves, cardamom)
Green chilies – 2 (slit)
Fresh coriander and mint leaves – chopped
Cooking oil/ghee – 4 tbsp
Salt – as needed
Saffron soaked in warm milk (optional)

Wash and Soak Rice:
Rinse basmati rice thoroughly and soak it in water for 30 minutes.

Cook Rice:
Boil water in a large pot, add salt, and whole spices.
Add soaked rice and cook until 70% done. Drain the water.

Prepare the Chicken/Veggie Masala:
Heat oil/ghee in a pan.
Fry sliced onions until golden brown. Set aside half for garnish.
Add ginger-garlic paste and sauté.
Add chicken/vegetables and cook until they turn white (for chicken) or soft (for veggies).
Add tomatoes, biryani masala, salt, and yogurt. Cook until oil separates.

Layer the Biryani:
In a large pot, layer half the cooked rice over the masala.
Sprinkle fried onions, chopped mint, and coriander leaves.
Add the remaining rice and repeat the garnish.
Drizzle saffron milk or a few drops of food color (optional).

Dum Cooking (Steaming):
Cover the pot with a tight lid.
Cook on a low flame for 20 minutes.
Alternatively, place a heavy pan under the pot to avoid direct heat.

Serve:
Gently fluff the biryani with a fork.
Serve hot with raita or salad.