Handi biryani is a very aromatic and flavoured rice dish that holds a special position in the Indian culinary heritage, more so through in the North Indian cuisine and Mughlai cooking. "Handi" means a traditional clay used for cooking because it gives this dish a piquancy of flavour and aromatic properties. Try this authentic handi biryani recipe. Layers of rich marinated meat, aromatic basmati rice, and a blend of spices make for a rich, filling fare. The preparation for handi biryani usually begins with marinating or submerging the tender pieces of meat used, primarily chicken, lamb, or goat, in a yoghurt-based mixture of spices and herbs. Other ingredients include ginger-garlic paste, cumin, coriander, and garam masala, all of which give this biryani a rich and heady taste. The marinating process enables an addition to meat flavours to these tender pieces by leaving juicy portions of the dish behind. The morsels of marinated meat are then layered into the pot, covered with the other layers of parboiled basmati rice, fried onions, fresh herbs such as mint and coriander, and sometimes boiled eggs or potatoes to make it rich. The pot is usually sealed with dough around it to trap the steam so that the flavours meld richly during cooking. This is called "dum cooking" whereby the rice absorbs all the flavour profiles from the meat and spices; it's only amazing how savoury it is. Handi biryani is served hot, very well garnished with more fried onions and fresh herbs once it has been cooked. Raita or yoghurt sauce, or anything else that is sour, is traditionally provided with the dish so that its fattiness may be balanced. Here's a delicious recipe of handi biryani for you.

• 250 gms basmati rice
• 250 gms mixed vegetables
• Red chilli powder
• Coriander
• 1 tsp cumin seeds
• Ginger garlic paste
• 2 green cardamom
• 1 tomato
• 1 tsp biryani masala
• 3 tbsp ghee
• 1 black cardamom
• 1 inch cinnamon stick
• 1 onion
• 1 bay leaf
• 1/4 tsp turmeric powder
• 2-3 clove

• Handi biryani is a classic made from India's rich cultural and culinary heritage. Fragrant and hearty, composed of basmati rice, aromatic spices, and your choice of vegetables or meat, it is best served on special occasions or family gatherings.
• Let's break it down step by step, following along to create an equally successful dish that would surely make everyone's mouth water around the table.
• Start by rinsing 250 gms of basmati rice under cold water. This is an important step as it washes away most excess starch in the rice, which would otherwise make the rice sticky.
• After this, rinse and soak them in water for 30 minutes, then drain the water and keep the rice aside. Soaking helps in getting the best separated rice; meanwhile, the grains can expand so that they may cook evenly later in the process.
• Next, you will require a handi or a heavy-bottomed pan, in which you can cook biryani. Add 3 tablespoons of ghee or oil to a pan and place the pan on a medium flame.
• Once the oil heats up, add a teaspoon full of cumin seeds.
• After that add 2-3 cloves, 2 green cardamom, 1 black cardamom, a 1-inch cinnamon stick, and one bay leaf. Now saut those spices on a medium flame for about a minute till they give out that aromatic fragrance.
• The spices will make for a flavourful base for your biryani and let the dish go through all the warmth and depth it requires.
• Add 1 large finely chopped onion to the pan once the spice mixture starts to saut . This will be saut ed until they become golden in colour-which takes approximately 5-7 minutes.
• This gives the dish its sweetness and depth.
• When done, add 1 tablespoon of ginger-garlic paste. Let this cook for another minute, allowing the paste to mix well with the onions and spices to create a deep, aromatic flavour.
• Add to this, 1 chopped tomato, ¼ teaspoon turmeric powder, half a teaspoon red chilli powder, 1 teaspoon biryani masala, and salt for taste.
• When these tomatoes turn soft and the spices well mixed, which will take around 3-4 minutes, their colour changing is a sign that the base is now ready to go into the next process.
• Add the vegetables or meat. You can choose 250 gms of mixed vegetables, which are carrots, beans, cauliflower, and peas.
• Or you may go for 250 gms of marinated meat like chicken or mutton if you are more into its heftier version.
• In case you have used meat, marinate it first so that the flavour is added to it. Now, let the vegetables or meat cook for about 5-7 minutes at which time they will be soft or the meat partially cooked. By that time, the flavour will infuse itself, and it will be perfectly good to eat.
• Once the vegetables or the meat is ready, then add soaked and drained rice to the handi. Take a spatula and gently mix the rice with vegetables or meat; make sure you don't break those grains in the process-it's also distribute evenly in the handi.
• Pour 500 ml of water into the handi. Stir it gently and mix all the ingredients. Bring the mixture to a boil; then drop the heat. Let it simmer on low heat.
• Now cover the handi with a very tight lid so that no steam gets out. Now, this is a critical step for cooking the perfect rice. Let it cook for 20 to 25 minutes. Meanwhile, the rice will soak in the water and your aromatics and it should be well done.
• Once it is done, turn off the stove and let it rest for about 5 minutes before you open the lid.