Instructions

1. 1
   Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.
2. 2
   In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.
3. 3
   Add the whole cumin seeds, ginger-garlic paste, sliced onion, green cardamom, cinnamon pieces, bay leaves, cloves, and black peppercorns. Sauté until the onions turn golden brown and aromatic.
4. 4
   Add your meat to the pan and cook until it's no longer pink.
5. 5
   Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture.
6. 6
   Pour in enough water to cover the rice (typically about 4 cups of water for 2 cups of rice). Season with salt according to your taste.
7. 7
   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes or until the rice is cooked and the water is absorbed.
8. 8
   While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor.
9. 9
   Once the rice is done, remove it from heat and let it sit, covered, for a few more minutes to allow the flavors to meld.
10. 10
    Serve the aromatic Sylheti biryani hot, garnished with the slitted green chilies, a dash of Kewra water, and a sprinkle of rose water for a delightful touch.