Soak the basmati rice in 6-8 cups of water for 30 minutes, ensuring the rice is fully submerged.
Bring a large pot of water to a boil, adding 2 tbsp salt (or to taste), the cloves, cinnamon stick, cumin seeds, crushed cardamom pods, and 3-4 lemon slices.
Add the soaked rice to the boiling water and cook until it’s about ¾ done (the rice should still have a bite to it).
Drain the rice in a colander, ensuring no water remains. Discard the cinnamon stick and lemon slices.
In a large pot, layer half of the cooked rice at the bottom.
Pour a generous amount of CurryCups sauce over the rice.
Sprinkle fried onions and squeeze about 1 tsp of fresh lemon juice over the top.
Layer the remaining rice on top, optionally adding a bit of food coloring for a vibrant look.
Top with the remaining fried onions and drizzle with 2-3 tbsp of oil.
Cover the pot with a tight-fitting lid and place it in the oven at 375°F for 20-25 minutes to allow the flavors to meld.
Chef's Tip
Garnish with fresh cilantro before serving.
For extra flavor, add ½ tbsp of CurryCups on your plate over the biryani before eating for an extra kick!
