Highest selling food item in India is….

The highest-selling food item in India is likely biryani. This beloved dish is a fragrant, spiced rice dish that is enjoyed by millions across the country. It has various regional variations, making it incredibly popular throughout India.

Recipe for Classic Chicken Biryani

Ingredients:

• For the Rice:
  • 2 cups Basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • 1 tsp cumin seeds
  • Salt to taste
• For the Chicken Marinade:
  • 500 grams chicken pieces (preferably bone-in)
  • 1 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
• For the Biryani:
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 2-3 green chilies, slit
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped fresh mint leaves
  • 1 tbsp ginger-garlic paste
  • 1/2 cup biryani masala (store-bought or homemade)
  • 1/4 cup milk
  • A few saffron strands (optional)
  • 3-4 tbsp ghee or oil
  • Salt to taste

Instructions:

1. Marinate the Chicken:
   • Combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Add the chicken pieces and mix well. Marinate for at least 1 hour or overnight in the refrigerator for best results.
2. Prepare the Rice:
   • Rinse the Basmati rice in cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil. Add cardamom, cloves, bay leaf, cumin seeds, and salt.
   • Add the soaked rice and cook until 70-80% done (parboiled). Drain the rice and set aside.
3. Cook the Chicken:
   • In a large, heavy-bottomed pot or pressure cooker, heat ghee or oil. Add the sliced onions and sauté until golden brown.
   • Add ginger-garlic paste and green chilies. Sauté for a minute.
   • Add chopped tomatoes and cook until they soften.
   • Add the marinated chicken and cook until the chicken is fully cooked and the oil begins to separate from the masala.
4. Layer the Biryani:
   • In a separate pot, add a layer of the cooked chicken mixture.
   • Spread half of the partially cooked rice over the chicken.
   • Sprinkle some coriander leaves, mint leaves, and a portion of the biryani masala.
   • Add the remaining rice on top.
   • Mix the saffron strands in warm milk and drizzle over the top layer of rice.
   • Cover the pot with a tight-fitting lid and cook on low heat for 20-30 minutes (this is known as “dum cooking”).
5. Serve:
   • Gently fluff the biryani with a fork before serving. Garnish with additional coriander and mint leaves if desired.

Regional Popularity:

• North India: Biryani is particularly popular in Delhi, Lucknow, and Hyderabad (Hyderabadi Biryani is renowned for its rich, spicy flavor).
• South India: In cities like Chennai and Bangalore, biryani is a staple, with variations like Tamil Nadu Biryani and Karnataka Biryani.
• West India: Mumbai and Pune have their own versions of biryani, which are widely enjoyed.

Overall, biryani’s versatility and rich flavors have made it a national favorite, with regional variations adding to its widespread appeal across India.

a detailed recipe for Mutton Biryani, a rich and flavorful variant of the classic biryani, known for its tender mutton and aromatic spices.

Mutton Biryani Recipe

Ingredients:

• For the Rice:
  • 2 cups Basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • 1 tsp cumin seeds
  • Salt to taste
• For the Mutton Marinade:
  • 500 grams mutton pieces (bone-in or boneless)
  • 1 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
• For the Biryani:
  • 3 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 2-3 green chilies, slit
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped fresh mint leaves
  • 1 tbsp ginger-garlic paste
  • 1/2 cup biryani masala (store-bought or homemade)
  • 1/4 cup milk
  • A few saffron strands (optional)
  • 3-4 tbsp ghee or oil
  • Salt to taste

Instructions:

1. Marinate the Mutton:
   • In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt. Add the mutton pieces and coat well. Marinate for at least 2 hours, or overnight in the refrigerator for best results.
2. Prepare the Rice:
   • Rinse the Basmati rice in cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil. Add cardamom, cloves, bay leaf, cumin seeds, and salt.
   • Add the soaked rice and cook until it is 70-80% cooked (parboiled). Drain the rice and set aside.
3. Cook the Mutton:
   • In a large, heavy-bottomed pot or pressure cooker, heat ghee or oil over medium heat. Add the sliced onions and sauté until they are golden brown.
   • Add ginger-garlic paste and green chilies. Sauté for a minute.
   • Add chopped tomatoes and cook until they soften and the oil starts to separate from the masala.
   • Add the marinated mutton to the pot. Cook on medium heat until the mutton is browned and the oil separates from the masala (about 15-20 minutes). If using a pressure cooker, cook for 3-4 whistles or until the mutton is tender.
4. Layer the Biryani:
   • In a separate large pot, layer the partially cooked mutton mixture at the bottom.
   • Spread half of the partially cooked rice over the mutton.
   • Sprinkle some coriander leaves, mint leaves, and a portion of the biryani masala over the rice.
   • Add the remaining rice on top.
   • Mix saffron strands in warm milk and drizzle over the top layer of rice.
   • Cover the pot with a tight-fitting lid and cook on low heat for 20-30 minutes (known as “dum cooking”) to allow the flavors to meld and the rice to fully cook.
5. Serve:
   • Gently fluff the biryani with a fork before serving. Garnish with additional coriander and mint leaves if desired.

Tips:

• Marination: The longer you marinate the mutton, the more tender and flavorful it will be.
• Saffron: If using saffron, be sure to dissolve it in warm milk to release its color and aroma.
• Dum Cooking: Ensure the pot is tightly sealed to trap the steam and ensure the biryani cooks evenly.

Enjoy your aromatic and delicious Mutton Biryani, perfect for special occasions or a hearty meal!

Readers are advised to check the recipe for this food item on other websites too. What is listed here is a popular method, which does not claim to be either best or perfect. Take it with a pinch of salt!