Biriyani Basmati (long grained raw rice) - 3cups Wash the rice gently in running water till the water in which rice to be soaked is clear. Soak for ½ hour. Strain and keep. Meanwhile bring double the quantity of water (i.e. for 3 cups of rice we require 6 cups of water) to boil, add the strained rice. Cook till done add salt, stir and strain. Spread out in a tray to avoid sticking together. Check to see if the rice is cooked just right, like we do for pasta. Meat- 1 kg (Lamb, chicken, fish, egg and vegetable can also be used ) Marinade for the meat: Curd/plain youghurt-2 cups Turmeric- 1tsp Salt – 1tsp Marinate the meat with the above ingredients and keep aside. To sauté: Ghee- 4 tbsp Red Onions- 2 large Shallots- 15 Garlic- 1 pod Ginger- 2 inch long Green chilli- 4 Tomato- 3 chopped Grind to a paste: Cilantro/ coriander leaf – a handful Mint leaf- ½ handful Juice of ½ a lime To Powder: Cardamom- 5 Cloves- 5 Cinnamon- 2 sticks Nutmeg- ½ Aniseed/ Fennel seed- 1 tsp Grind to a Paste: Cashew nut- 10 Almonds-5 Milk- ½ cup Method 1. Marinate the meat with a small portion of crushed ginger, green chilli, 1 tbsp vinegar, turmeric and salt, keep aside for few hours. Cook till tender. Keep aside. 2. Heat a heavy bottom pan. Add ghee. Fry onions and shallots to a fine golden brown. Keep aside. 3. To the remaining ghee add and the rest of the garlic, ginger and green chilli and fry for few minutes. 4. Add the tomatoes. Cook till mushy. 5. Add the ground leaves 6. Add the meat (If you’re using Lamb or Vegetables it has to be pre-cooked. If it is chicken or fish it just has to marinated in the curd marinade) 7. Mix well, preferably without stirring too much. Tossing the pieces in the masala would be a good idea. Cover with lid and cook till tender. 8. Once the meat is cooked add the powdered spices and the almond and cashew paste. 9. Once again combine it all tossing or careful stirring. Finale 1. Take a dish with a lid. Grease with ghee or butter. 2. Layer three big spoons of cooked basmati rice and then top with the curry. Continue the process that rice comes on top in the end. 3. Top with ghee and a splash of milk 4. Cover with lid and bake for 45 min at 150 degree Celsius. 5. Serve with Raita, Papad and sweet and sour pickle.
Posted on: Tue, 11 Mar 2014 10:00:27 +0000