Restaurant-grade biryani at home isn't about secrets. It's about five details nobody skips.
Aged long-grain basmati, soaked for 30 minutes. Anything fresh or shorter will turn to porridge under steam.
Marinate the protein for at least four hours in thick yogurt, ginger-garlic, and warming spices. Salt heavily — most of it will rinse off with the rice water.
Par-cook the rice to 70%. It should bend without breaking. Drain immediately; never rinse with cold water.
Layer with intention: marinated meat, par-cooked rice, fried onions, mint, saffron milk. Repeat. Seal the pot with dough or foil.
Dum on the lowest possible flame for 25 minutes. Rest 10 minutes before opening. The first lift of the lid should be silent — that's how you know.
Bring these techniques into your own kitchen.
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