Biryani recipe
1 kg meat (chicken/lamb/prawns)
4 cups basmati rice
1 1/2 cup of Water for 1 cup rice
2" piece of ginger
10 cloves garlic
10 green chillies
3 large onions sliced
3 large tomatoes sliced
Mint leaves & corriander leaves - 1 tbsp each
pinch of saffron
6 large potatoes
1 tsp.
turmeric powder
Oil / butter
6 cardamoms
6 cloves
4" stick of cinnamon
1 bay leaf
salt to taste
STEP-A:1.Make a paste of ginger, garlic and green chillies.
2 Peel, cut and wash the potatoes in 1.5" pieces.
3.
Clean and wash the rice.
STEP-B:1.Clean and cut the meat to big sizes and keep aside.
2.
Fry the onions till golden brown.
Remove the onions,
drain of oil.
Chuck the ginger-garlic-chilly paste into the same oil.
Fry for
6 minutes.
Put in the meat and fry for K minutes.
If lamb, K = 10; otherwise K = 5.
In either case, you want the meat to be half cooked before starting stage 3.
3.
Add chopped tomatoes, cloves, cinnamon, cardamoms,
turmeric, mint leaves and salt and fry for 5 minutes.
Add a little water and
cook till the meat is 75% cooked.
This will take a short while for chicken/prawns,
and longer for lamb.
4.
Now add the rice and potatoes.
Add the rest of the
water and cook (covered) till the rice is ready.
A slow flame will work better
than a powerful one.
Stir occasionally.
5.
Serve hot, garnished with the fried onions.
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