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The meat is usually marinated before being cooked, and the most common marinade is yogurt-spiced based as the acid in the yogurt helps to tenderize the meat. It is the layers of spices that give a biryani its complex flavor, and these spices can be whole or ground, or individual or a spice mix (such as garam masala).

9. Other proteins: Goat, lamb, beef, rabbit. Cut so the meat is jam packed and covers the base of the pot. Add water to marinade so meat is mostly covered, place lid on an simmer on medium low for as long as required so it's pretty tender.

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Skin on bone in thighs is the safest to use (forms a protection barrier on base) and yields juicy chicken. Even if you overcook, worst case is crispy chicken skin which protects the flesh and rice. Next best is boneless chicken thighs.

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Маринованная свиная корейка с конфи из томатов как и жемчужного лука

2. Garam Masala is an Indian spice mix and you'll find it in the spices aisle at every day supermarkets in Australia.

Он устойчив в поломке зерен, имеет чудесный аромат в свой черед хорошо впитывает влагу в свой черед соусы.  

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Essentially, it’s your favourite chicken curry (or vegetable or other protein of choice) buried under a mound of delicately spiced fluffy rice, all made in one pot. The rice is steamed over a low heat so it absorbs the flavours of the curry bubbling away underneath.

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Kalyani biryani: Small chunks of buffalo meat go into this more budget-friendly biryani. It is rich and flavorful but does not include more expensive ingredients.

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