Although considered an everyday dish in many South Asian countries, cooking biryani can be a challenge especially because the list of ingredients is long and can be intimidating. But it is really worth the effort. Since biryani is a complete meal, just think of all the work as the equivalent amount of work you’d be doing if you were cooking the rice, vegetable dish and meat dish separately.
The secret to good biryani is to cook everything in as little liquid as possible so that the meat, rice and vegetables practically cook in their own juices. Traditionally, a long strip of dough is wound around the edges of the pan before the lid is put in place so that no steam escapes during cooking. It’s a little bit laborious — I just use a pan with the most snug fitting lid.
It is also important to choose a tender cut of meat and to cut them into small pieces to farther facilitate cooking. Tough cuts that take more than an hour to cook might still be tough by the time the rice is done and all the liquid in the pot has been absorbed. »