Q&A for How to Make Biryani

You add the cashew nuts with the tomatoes after the onions turn translucent.

It tastes good with sherva or shorba.

No. You put uncooked rice in the pot as shown in step five.

Biryani is a rice dish originating from southern/central Asia, which can have meat added to it, if desired. To add chicken, fry fresh small-dice chicken breast or de-boned thighs for five to six minutes, stirring frequently. In a separate pan, cook the rice per Biryani recipe at the same time. Combine the two in a large fry-pan, wok or saucepan and cover till all are well-cooked and flavors combine. Sprinkle with some washed coriander leaves two minutes before serving.

You can make a basic raita by adding grated cucumber, shredded carrot, and chopped onions to plain curd, along with some salt and ground black pepper. Mix well, and serve! (Note that you can omit certain types of vegetables that you don't like; however, most raitas consist of cucumber.)

Generally, Biryani takes around 1 1/2 hours to 3 hours. Time can vary based on the type of meat (chicken cooks faster than goat/cow meat), how you cook the meat (using a pressure cooker can be faster than a lidless pot for example), and how long you originally let the rice soak before cooking (this varies from just 30 minutes to up to 3 hours). It also depends on how much you plan on making, but 1 1/2 - 3 hours is usually the amount of time it takes for a typical family of around 5.

Biryani is eaten by vegans and non-vegans alike. All rice is a source of carbohydrates.