Biryani
Biryani recipe in the indian category
Recipe ingredients:
- 2 pounds spring lamb, cleaned and cut into medium size pieces
- 4 ounces yougurt
- 4 ounces ghee
- 1 pound rice, washed
- 4 ounces onion, sliced finely
- 1 ounce ginger and garlic, equal amounts, crushed
- 1 lemon
- 1 ounce almonds, ground
- 2 cinamon sticks
- 4 to 6 cardamons
- 1 ounce milk
- 1/4 teaspoon saffron
- 2 to 3 green chilies
- 1/2 teaspoon black zeera
- 2 to 3 cloves
- 1/2 teaspoon garam masala (equal amounts of black zeera, cardamons and cinamon sticks, with half amount of cloves)
- Salt to taste
- Coriander and fried onions, to garnish
Recipe method:
- In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
- To the mixture add half a teaspoon each of chilli powder and termeric.
- Marinate for at least 4 to 6 hours in the fridge.
- Fry the onions in ghee until golden brown and crisp.
- Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy.
- Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.
- In a large pan half fill with water and add salt, whole garam masala and one green chilli.
- Bring this to the boil and add the washed rice and cook until the water boils.
- Once the water has boiled drain the rice in a colander and rinse with a little cold water.
- Grease the saucepan generously with ghee and transfer the meat mixture.
- Level the surface and now spread the rice evenly over the meat.
- Squeeze the lemon and pour the juice over the rice.
- Warm the milk and crush the safron into it.
- Pour the milf/safron mixture over the rice.
- Dot generously with ghee.
- To garnish spread the fried onions and corriander over the rice.
- Cover the saucepan tightly.
- Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours.
- Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
- This can be checked by simply listening for a sizling sound.
- If there is no sizzling then the biryani is ready.
- Biryani is traditonally served with mirch salan and yoghurt chutney.