A simplified biryani recipe, which tastes great and is perfect for a leisurely Sunday meal
To make hard boiled eggs, place eggs into a saucepan and pour in water to cover. On high heat, let the water boil, as soon as it begins boiling, turn off heat, cover pan with a lid, and let stand for 12 minutes
I make my own garam masala in small batches and store it in an air tight-jar for use. I follow my mothers's recipe for garam masala - in frying pan, dry-roast (without oil) the following spices: 1/2 cup fennel seeds, 5-6 cardamoms, 6-7 cloves, a 2 inch piece cinnamon, 2-3 pieces of mace. Once the spices are heated, grind them in a high power blender, or coffee grinder. Store the ground spice mix in an air-tight jar and use as needed
A note on using a stove-top pot for cooking the biryani - adding an additional teaspoon of ghee will help in ensuring the rice at the bottom of the pot does not burn