11 Secrets to the Perfect Eid Biryani Recipe

3. Rice Preparation Mastery

Rice deserves as much care as the meat. Choose long-grain basmati for its fragrance and length, and rinse it thoroughly until the water runs clear to remove surface starch. Soak the grains for 20 to 40 minutes to help them expand evenly. Parboil the rice in salted water until it’s about 70 percent cooked—grains should have a soft exterior with a slightly firm core. Drain well to avoid steam water turning into soggy layers later. Timing matters: parboil shortly before layering so the rice is ready when the meat is. A common home error is overcooking rice in the pot; that makes it gluey after dum. If you’re unfamiliar with testing, lift a grain and bite—if the white core just shows, it’s ready. With the right soak and parboil rhythm, each grain will stay separate and fluffy, giving the biryani a clean, celebratory texture.