Biryani rice that never breaks
Soaking time, salt, and the eighty-percent rule: the three things that separate a fluffy biryani from a mushy one.
Soak the rice for at least 30 minutes, ideally 45. This lets each grain absorb water evenly so it cooks from the inside instead of splitting on the outside.
Boil in generous, well-salted water — salty like the sea. Add a bay leaf, a few cloves and a spoon of oil. When the grain bends but does not break between your fingers, it is 80% done. Drain immediately.
Layer over your masala, seal the pot and steam on the lowest flame for 20 minutes. Rest for 10 more before opening. The rice finishes cooking in the steam and takes on the flavour of everything beneath it.