10 Tips to Make the Best Biryani 

Biryani is a delicious rice and meat dish that’s believed to have originated from Iran before settling in modern India. Loaded with herbs and spices, it can be enjoyed on its own or as a side to a saucier meal. Many Indians have their own unique recipe, but if you want to make the best Biryani ever, here are ten top tips:

1. Use Fresh, Top-Quality Ingredients 

The dish will only be as good as your ingredients, so always go for the best you can get your hands on and afford. From aged basmati rice to quality meat and fresh ginger (rather than store bought) can make a huge difference to the final flavour of the meal.

2. Include Fried Onions 

What would a Biryani be without fried onions? This is one of the most important elements of any Biryani dish and must be fried on a low heat until they become crisp and golden.

3. Don’t Skimp on Fat 

If you’re on a diet or want to eat healthily, it can be easy to skimp on the fat element of a Biryani – but this will compromise flavour and texture. The best Indian food in Kensington London, for instance, uses plenty of ghee. In Biryani this keeps the rice moist and prevents it from becoming mushy.

4. Use the Right Rice 

As Biryani is a rice dish, choosing a fragrant, high-quality Basmati is key. This long-grain rice should be of a high-quality to ensure your homemade dish is of restaurant standard. All rice should be soaked for around 30 minutes to remove starch, soften the shell and make it easier to cook.

5. Salt Everything!

That last thing you want is a bland Biryani, so be sure to salt everything – even the rice cooking in the water. As a rule, use two dessert spoons of salt for every two cups of rice.

6. Don’t Fully Cook the Rice Before Layering

To prevent your Biryani from becoming sticky or mushy, make sure the rice is not fully cooked before layering with the Biryani masala, meat and vegetables. It can then finish cooking in the oven for twenty minutes or so.

7. Marinate the Meat

Every meat dish tastes better when it’s left to marinate overnight. So whether you’re using lamb or chicken, marinate it in ginger, garlic paste, salt, turmeric, Biryani masala, red chilli powder and any other suitable spices that take your fancy.

8. Be Generous with Herbs 

The best Indian food in Kensington is loaded with herbs, so don’t miss this simple cooking tip. Fresh mint and coriander are perfect for Biryanis, cutting through the richness and bringing everything together.

9. Use a High-Quality Pot

Always use a flat, heavy-bottomed pot to make the Biryani. As a slow-cooked dish, this will ensure the bottom doesn’t burn and that heat is distributed evenly.

10. Don’t Rush

Biryanis should be cooked on a low heat to let all the flavours combine and to ensure the meat stays tender. So, relax and don’t rush.

For the best Indian food, Kensington, visit Little India on Gloucester Road. Enjoy a wide range of freshly prepared dishes including chef’s specials and traditional favourites.