Good biryani is all over the place, but fantastic biryani can be quite tough to come across. Too many cooks do not realize that there are just a few straight forward practices which everyone should follow when making biryani.

Below is what you need to know:

1) Stacking - Excellent biryani should at all times be layered. Quite a few folks make their biryani in one pot. Unfortunately, by preparing it this way, you inhibit the proper juxtaposition of flavors that permits biryani to genuinely shine. When making biryani you need to always make the rice separately from the masala and then combine these elements in levels toward the end of the cooking. By layering your biryani with white rice & masala you can be certain that every bite gives you various tastes and textures that will be powerful, mellow, surprising, and always one of a kind.

2) Extracting and Disseminating the Oil - Once the masala and lamb are prepared you will find typically a large quantity of oil leftover that sits on top of masala. This oil is imparted with some very deep flavors as it has generally been boiling for over one hour with a variety of spices (e.g., clove, cinnamon). The oil however should be removed from the masala for a pair of reasons: a) if it's not removed the meat can taste excessively greasy when plated, and b) by taking out the oil and layering it over the rice you're imparting the plain rice with the loaded taste of the oil and letting the essence of the masala actually penetrate the entire dish.

3) Correct Use of Your Bones - Unfortunately, often times cooks do not use the meat bones appropriately to flavor the biryani. To begin with, if you are not cooking with the lamb bones, you need to start. Lamb bones can be used to pass on strong essence from the lamb into the overall meal. The bones need to be utilized to flavour the masala. They must be cooked in the oil where they are going to impart their flavor into the oil and then they must be taken out. In the event that the bones are housed in the oil too long they can soak up an excessive amount of the masala and spice which really should be given off onto the meat.

4) Completing the Taste - The majority of biryanis are made up of core elements like garlic, ginger root, onion, cayen powder, but numerous chefs forget to offset these tastes toward the end of the dish with something to balance out the spice. A combination of low fat yogurt, shredded coconut, and natural herbs need to be incorporated into the masala toward the end of its preparation so that you can balance the hot and spicy flavours. These components will make sure that the heat from the biryani will not be overly spicy. If integrated too soon though these ingredients can cook too much, so the mixture must be put in toward the conclusion of the cooking just as the masala is about to finish.

So be sure to stick to these four guidelines when creating biryani. Once you do, you'll be on your way to making extraordinary biryani.