Jaipuri Biryani

To make Jaipuri Biryani, start by heating oil and frying sliced onions until golden brown, reserving half for later. Then, add whole spices like cloves, black cardamom, and cinnamon sticks, followed by ginger garlic paste. Mix in yogurt and green chillies, then add chicken along with crushed fennel, coriander, cumin seeds, and salt. Cook until the oil separates, then add water and mango pickle, bringing it to a boil. Add soaked rice and cook on high until the water reduces, then add yellow food color and reserved fried onions. Cover and steam on low heat for 10 minutes before garnishing with tomatoes and onions.

Yes, Jaipuri Biryani is naturally gluten-free as it primarily consists of rice, chicken, and spices. However, ensure that any additional ingredients, like mango pickle, do not contain gluten. Always check labels if you're cooking for someone with gluten intolerance.

For a vegetarian version of Jaipuri Biryani, you can substitute chicken with paneer, tofu, or mixed vegetables like carrots, peas, and bell peppers. Adjust the cooking time accordingly, as vegetables will cook faster than chicken.

To store leftover Jaipuri Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Jaipuri Biryani pairs wonderfully with raita (yogurt sauce), salad, or a side of pickles. You can also serve it with a tangy mint chutney or a spicy curry to enhance the meal experience.