A good Biryani should have separate but fully cooked rice grains.
Salt is most crucial in the flavor of every food make sure you use salt in all step marination, soaking rice, cooking rice, gravy, and frying potatoes. But that’s doesn’t mean you overdo.
The oil, I used is least possible with authentic flavors but real biryani calls for even more oil. When traditionally mutton biryani is cooked fat pieces (riwaj) are also added for meaty flavors and greasy moisture.
Searing or bhonofying, that means cooking on high flame till all water dries and oil clearly separates on sides of the pot. It is most crucial throughout Pakistani cuisine. If you Bhunofy it correctly, it will be finger-licking well. The only problem for bhonofying is you need to add a bit of extra oil.
Whole spices like pepper, bay leaves, cardamom are for aroma only, they release their juices and flavors in rice. Do not bite them. Just put aside as you do with bones.
Type of rice is important, use basmati rice or sella basmati rice. Brown rice is good for pulao, not Biryani.
I tried this recipe yesterday. Everyone loved it. Thank you so much