Biryani rice recipe
Recipe for biryani rice in the arab recipes category.
Recipe ingredients:
- 1/2 kg, 16 oz, shoulder meat, cubed
- 2 cups long grain rice, Basmati, washed
- 3/4 cup chopped onion
- 2 tablespoons shortening or butter
- 1/4 teaspoon saffron threads, soaked in 1/4 cup of water
- 1 teaspoon ground dried coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cumin seeds
- 4 cups chicken stock
- Salt, as desired
- 2 bay leaves
- 1/4 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/2 cup finely chopped fresh coriander
- 2 tablespoons butter
- 1/2 cup fried onion rings, for garnish
- 60 g, 2 oz, roasted cashew nuts
- 1/2 cup seeded raisins
Recipe method:
- Heat shortening in a pot over low heat.
- Stir in onions until golden.
- Stir in meat.
- Add coriander (dried and fresh), bay leaves and spices (except saffron).
- Stir until meat becomes golden.
- Remove bay leaves.
- Add salt, saffron, chicken stock and rice to the same pot.
- Add butter. Cover pot.
- Cook over low heat until tender and water evaporates.
- Mix mixture with a spoon.
- To serve, line a large serving platter with rice-meat mixture, sprinkle fried onion rings, cashew nuts and sultanas.
- Serve hot.
Tags: biryani, rice, recipe, arab, recipes, cooking