Ghee Biryani, as the name suggests, is a special type of biryani prepared using ghee (clarified butter) instead of regular cooking oil. This biryani is often associated with the southern parts of India, especially in Karnataka and Tamil Nadu, where ghee is generously used in everyday cooking. The dish is known for its aromatic, rich flavor that comes from the ghee, which enhances the taste of the spices and gives the biryani a distinct, melt-in-your-mouth quality.

Ingredients

• Basmati Rice: 2 cups
• Chicken or Mutton: 500 grams, cut into pieces
• Ghee: 4-5 tablespoons
• Onions: 2 large, thinly sliced
• Tomatoes: 2 medium, finely chopped
• Yogurt (Curd): 1/2 cup
• Green Chilies: 4-5, slit lengthwise
• Ginger-Garlic Paste: 2 tablespoons
• Mint Leaves: 1/2 cup, chopped
• Coriander Leaves: 1/2 cup, chopped
• Whole Spices: 1 bay leaf, 4-5 cloves, 1-inch cinnamon stick, 3-4 green cardamoms, 1 star anise, 1 black cardamom
• Spice Powders: 1 teaspoon turmeric powder, 2 teaspoons red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala
• Salt: to taste
• Water: 4 cups (for cooking rice)
• Saffron: A few strands, soaked in 2 tablespoons of warm milk (optional)
• Fried Onions (Birista): 1/2 cup (for garnishing, optional)
• Lemon Juice: 1 tablespoon

Instructions

1. Marinate the Meat: In a large bowl, mix the chicken or mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cover and let it marinate for at least 30 minutes to 1 hour.
2. Cook the Rice: Rinse the Basmati rice under cold water until the water runs clear. Soak the rice for 20 minutes. In a large pot, boil 4 cups of water with salt and a few whole spices (bay leaf, cloves, cinnamon stick, green cardamoms). Add the soaked rice and cook until it is 70% done. Drain the rice and set aside.
3. Prepare the Biryani Base: In a heavy-bottomed pot or deep pan, heat ghee over medium heat. Add the whole spices (bay leaf, cloves, cinnamon stick, star anise, black cardamom) and sauté until they release their aroma. Add the sliced onions and cook until they are golden brown.
4. Cook the Meat: Add the marinated meat to the pot and cook on medium heat until the meat is sealed and begins to release its juices. Add chopped tomatoes and cook until they are soft and blend well with the spices.
5. Layer the Biryani: Once the meat is nearly cooked, lower the heat. Sprinkle chopped mint and coriander leaves over the meat mixture. Spread the partially cooked rice evenly over the meat. Drizzle the soaked saffron milk on top of the rice for added flavor and color.
6. Dum Cooking (Steam Cooking): Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Cook on a low flame for 20-25 minutes, or until the rice and meat are fully cooked and tender. Alternatively, place the pot in a preheated oven at 180°C (350°F) for 20 minutes.
7. Final Touch and Serve: Once done, turn off the heat and let the biryani rest for 10 minutes. Remove the lid, fluff the rice gently with a fork, and mix slightly to combine the layers. Garnish with fried onions (birista) and additional mint and coriander leaves. Serve hot with raita, salad, or a side of your choice.

Enjoy the rich and aromatic flavors of homemade Ghee Biryani!