Preparation 1. Wash rice few times till the water runs clear. Soak in ample amount of water for 30 mins. Drain and set aside. 2. Bring 2 to 2 ½ liters water to a boil in a pot or a cooker. Add bay leaf and shahi jeera. You can also use cinnamon, cloves and cardamoms. If you do not like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and add to the pot. 3. Meanwhile, Heat 3 tbsp. oil in a biryani pot, handi or pan. Add sliced onions and fry evenly until golden. 4. These onions lend a unique and authentic flavor, so do not skip these. 5. When they turn dark brown, set aside 1/4 portion of these fried onions. 6. When the water comes to a boil, add salt and drained rice and cook until al dente or 90 % done.
