Are you tired of trying to recreate the delicious biryani you had at a restaurant, only to be disappointed every time?

The secret to restaurant-style biryani lies in the perfect balance of spices and cooking techniques.

Most homemade biryanis lack the depth of flavor and aroma that comes from slow cooking and marination.

Restaurants use a variety of spices and herbs, while we tend to stick to the basic ones, resulting in a bland biryani.

Another reason for the difference in taste is the use of high-quality ingredients by restaurants, which we may not always have access to.

The cooking vessel also plays a crucial role in the taste of biryani. Restaurants use large, heavy-bottomed pots, while we opt for regular pans.

The layering technique used by restaurants, where the rice and meat are cooked separately and then combined, adds to the complexity of flavors.

The use of ghee or clarified butter in restaurant-style biryani gives it a rich and indulgent taste, which is often skipped in homemade versions.

The final touch of garnishing with fried onions, nuts, and raisins adds a burst of flavors and textures to the biryani.

While it may seem daunting, with the right ingredients, techniques, and patience, you too can achieve the perfect restaurant-style biryani at home!