Estimated Nutrition (whole recipe, rough)
Counts 12 of 18 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Flower | not in our table | 0 |
| Rose | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Basmati rice
- 1 onion , thinly sliced
- 1 tablespoon ghee
- ¼ teaspoon whole cumin seeds
- ½ tablespoon ginger-garlic paste
- 4 green cardamom pods
- 1-inch cinnamon stick, broken into pieces
- 2 bay leaves
- 5 cloves
- 6 black peppercorns
- Salt to taste
- 4–5 green chiles
- 1 teaspoon Kewra water ( pandan flower extract)
- 1 teaspoon rose water
- Your choice of meat (e.g. chicken , lamb , or beef )
Directions
Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.
In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.
Add the whole cumin seeds, ginger-garlic paste, sliced onion, green cardamom, cinnamon pieces, bay leaves, cloves, and black peppercorns. Sauté until the onions turn golden brown and aromatic.
Add your meat to the pan and cook until it's no longer pink.
Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture.
Pour in enough water to cover the rice (typically about 4 cups of water for 2 cups of rice). Season with salt according to your taste.
Bring the mixture to a boil , then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes or until the rice is cooked and the water is absorbed.
While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor.
Once the rice is done, remove it from heat and let it sit, covered, for a few more minutes to allow the flavors to meld.
Serve the aromatic Sylheti biryani hot, garnished with the slitted green chilies, a dash of Kewra water, and a sprinkle of rose water for a delightful touch.