Ok but for biryani you need to have basmati, preferably aged basmati.
Also the way Kenta made it is kinda like a cheat pulao biryani.
For the real deal, wash the rice thoroughly so that the water runs clear and then boil it with cumin, bay leaves and cinnamon until there's some give in the rice kernels. Then cook the meat with the marinade into a very thick curry. Then for the final step layer the curry and the rice over one another, preferably two layers of rice and curry and throw in some saffron soaked in water or some food colouring. Cover the pot with a damp tea towel under the lid and leave it to steam for 10 to 15 mins over low heat.
To serve, run your spoon down the edge of the pot and pick up the bottom to top so that the layers invert each other and they mix a bit but not completely. A good biryani will have the curry-soaked rice, the coloured rice from the saffron or food colouring and the white boiled rice in the same dish with their distinct colours and not a mixed yellow blob. Oh, and cook it so that the grains remain separate and they do not turn mushy like in a risotto.
