A good biryani from scratch needs:

Aromatic water: Aromatic water to cook the rice so use nutmeg, mace, cinnamon, cloves, green and black cardamoms, fennel seeds, bay leaves, peppercorns and salt. You can choose spices of your choice. It is best to make a potli of the spices so that it can be easily picked out once the rice is done. If you wish to make plain saffron flavoured rice then boil the rice with this aromatic water with added crushed saffron. Always cook the rice till three fourths done.

Food for the layers: This could be vegetables, chicken or mutton. For this layer, make sure the meats or vegetables are cooked, tender, ready to eat and are almost dry. The chicken is preferred with bone, in bite-sized pieces. Same for mutton.

Garnish layer: This layer needs crisp deep fried onions and fresh mint and coriander.

Saffron in milk: This is an important part in which some saffron is dissolved in milk. This could be given the miss if you are using saffron rice.

Kewra water: This aromatic flavouring gives many biryanis its characteristic rich flavour.

Final layering: The top and bottom layers are always rice. Arrange a layer of rice. Add the food layer, garnish layer, dissolved saffron and kewra water. You can repeat this. After the topmost rice layer has been added, finish it off with a garnish layer.

Sealing the handi: Most chefs prefer to use atta. It is a foolproof seal! It should be a sticky dough. Apply the dough around the rim of the vessel and close the lid. You could also use thick aluminum foil to tightly cover the vessel.

Cooking: Preheat oven. And place the biryani pot. The time of cooking will depend on the amount you are preparing. At the time of service, break the seal or remove the aluminum foil. Or if you are using the slow cooking method on direct heat, place the sealed vessel on a tawa. 

Let’s take you on a whirlwind tour into the world of biryanis and be prepared to have your mouth watering as you read on.

Chilman biryani: Lamb biryani cooked on low heat with a sprinkling of kewra, this dish is covered with a rich dough of flour, butter and water. This chilman (puff) is unveiled at the time of serving.

Asaf Jahi Degchi Biryani: This creation calls for mutton chops to be smothered in a yogurt based marinade with a lot of garlic, ginger and garam masala. As the rice is done with the flavours of cardamoms, bay leaves and black peppercorns, the final presentation is joyfully covered with halves of boiled eggs, chopped coriander and mint.

Yakhni Pulao: If it’s a Nawab who is judging a biryani competition, Yakhni Pulao would get all the prizes! Biryani is the 'country-cousin' of this exalted pulao which is basically an aesthetic blend of rich mutton stock, aromatic spices and rice. Inclusion of mutton pieces is optional as the mutton stock is enough to make a flavourful meal.

Kofta Pulao: Whoever thought of adding koftas to long grain rice and turning this into a biryani, is sure an innovative mind. The Kofta Pulao – white fluffy rice dotted with balls of minced meat in league with rose water, saffron and whole masala is a highlight of many formal dinners.

Mutanjan: A challenging preparation what with the amount of sugar that goes into it. Yes, Mutanjan has equal amounts of rice, mutton and sugar! The masalas: black peppercorns, cinnamon, ginger, garlic, bay leaves, cloves compliment the final flavour whereas the saffron, kewra, rose water and curds give the touch of all that is biryani.

Lucknowi Biryani: This delight from Lucknow has all the basic ingredients of mutton biryani but with a small addition of two to three drops of sweet itter.

Zarda Pulao: Sweet rice with khoya, saffron and kewra, sprinkled lavishly with slivers of almonds, pistachios and covered with silver foil.