Serving suggestion: Biryani makes a complete dinner, and it’s certainly special enough to serve on its own without much else at the table. But if you want a little extra something, any yogurt-based sauce would go great on the side, such as tzatziki or raita, which adds a little more moisture to biryani’s crunchiness.
* This recipe is easily halved. If you reduce the recipe, you should add a few extra tablespoons of water to the rice. I like to make the full amount because the left overs hold up very well in the refrigerator or freezer.
** You can easily substitute your favorite meat (beef, pork, lamb, etc.) or meat-substitute. If you’re using a delicate vegetarian substitute like chickpeas or tofu, you should coat them in a thin layer of oil, season them with salt and some of the spice mix, and roast at 425° F until lightly browned and crispy, instead of sautéing. Other good vegetarian substitutes are quorn or seitan, which can be sautéed just like meat.
*** You might end up using the whole amount of spice mix, or you might only use half. If you have any left over, you can serve it next to the dish at the table. I use all but one or two teaspoons.