Nothing beats an authentic biryani from South Asia. With its aromatic, robust flavors, biryani is a popular delicacy not just in India but all over the world.

From ancient history, it is believed that Mughals were the ones who first brought and introduced Biryani in North India and other neighboring countries. The dish, made with a fragrant mix of rice, has some other versions based on where it was cooked;  such are Kasmiri Biryani, Mughlai Biryani, Lucknowi Biryani, Ambur Biryani, Bombay Biryani, Calcutta Biryani, Afghani Biryani, and Hyderabad Biryani, to name a few.

So, what makes chicken biryani so good?

The answer lies in the quality of ingredients and how they are put together; the rich flavor from different spices including cinnamon, ginger, garlic, saffron, and meat.

Although the recipe and the entire process vary from one version to another, below are some of the ‘musts’ to consider when preparing biryani.

1. The Golden Ratio

The meat and the rice quantity must be equal in ratio — one is to one (1:1). Which means, for 1kg meat, there must also be 1kg of rice.

2. Soaking raw rice

Soaking raw rice for a minimum of 20 minutes (for Basmati rice) to 45 minutes (for sella rice) before boiling lets the rice puff up.

3. Using the right cooking pot

The best pots to cook biryani are the ones with a wide and thick bottom, preferably made of copper or brass. It must be large enough to hold the ingredients, leaving some space for the steam.

4. Spiced water for cooking rice

Ever wondered why biryani rice is full of aroma? This is done by adding spices onto the water with the boiling rice.

5. Serve with style

Top the biryani with saffron and ghee for a whole new level. It gives off a perfect aroma and a wonderful color and taste.