Snake Biryani

Ingredients

• 300 g snake meat, cut into bite‑size pieces
• 1 cup basmati rice
• 1 large onion, thinly sliced
• 2 tablespoons vegetable oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 tablespoons biryani masala blend
• 2 tablespoons plain yogurt
• to taste salt
• 2 cups water

Instructions

1. 1

   Rinse the basmati rice until water runs clear, then soak in water for 10 minutes; drain.

2. 2

   Heat oil in a deep pan over medium heat, add sliced onions and caramelize for 5‑7 minutes, stirring occasionally.

3. 3

   Add garlic and ginger paste, stir for 30 seconds, then mix in the biryani masala and sauté for another minute.

4. 4

   Add the snake pieces, season with salt, and cook for 5 minutes until they begin to brown.

5. 5

   Stir in yogurt, then add the drained rice and water; bring to a gentle boil, cover, and simmer on low heat for 15 minutes until rice is tender and liquid is absorbed.

6. 6

   Turn off the heat and let the biryani rest, covered, for 5 minutes before fluffing and serving.