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Biryani

chef.garret's picture
Ingredients
  Butter/Oil 8 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Ginger piece 1 Inch, grated
  Cayenne 1⁄4 Teaspoon
  Cumin seeds 1 1⁄2 Teaspoon
  Boneless meat 2 Pound, cubed (Lamb, Chicken, Etc.)
  Cinnamon piece 4 Inch
  Cloves 10
  Peppercorns 8
  Cardamom seeds 1 Teaspoon, ground
  Yoghurt 1 1⁄4 Cup (20 tbs)
  Salt 2 Teaspoon
  Basmati rice 1 Pound, soaked in cold water for 30 minutes and drained (2 2/3 Cup)
  Saffron threads 1⁄2 Teaspoon, soaked in 2 tablespoon boiling water for 10 minutes
  Boiling water 2 Tablespoon
  Onions 2 , thinly sliced
  Slivered almonds 1⁄3 Cup (5.33 tbs)
  Pistachio nuts 1⁄3 Cup (5.33 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
Directions

Heat 4 Tbsp butter or oil in dutch oven.
Add garlic, ginger, cayenne and cumin seeds and fry for 3 minutes.
Add cubed meat and brown.
Stir in cinnamon bark, cloves, peppercorns, cardamom, yoghurt and 1 tsp salt.
Mix well and add 5/8 cup water.
Bring to a boil, reduce heat and simmer until meat is tender (40-50 minutes).
Preheat oven to 350°.
Parboil the rice in boiling water for 1 1/2 minutes, drain and combine with meat mixture.
Add saffron water, 1 tsp salt and 1 Tbsp butter.
Cover pot with lid and bake at 350° for 30 —40 minutes or until rice has absorbed all the liquid.
Meanwhile, heat remaining butter—3 Tbsp.—and saute onions until golden.
Drain on paper towel and add to rice/meat mixture.
Stir-fry nuts and raisins until browned, add them to the pot and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

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