Biryani Recipe
Ingredients
| 8 Tbsp. butter or oil | ||
| Garlic | 2 3 Clove (5gm), crushed | |
| 1 —inch piece of grated ginger root | ||
| Cayenne | 1/4 Teaspoon | |
| Cumin seeds | 1 1/2 Teaspoon | |
| Chicken meat | 2 Pound, cubed | |
| 4 inch piece of cinnamon bark | ||
| Cloves | 10 | |
| Peppercorns | 8 | |
| Cardamom seeds | 1 Teaspoon | |
| Yoghurt | 1 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Basmati rice | 1 Pound, drained | |
| 1/2 tsp. saffron threads soaked in 2 Tbsp. boiling water for 10 minutes | ||
| Onions | 2 , thinly sliced | |
| Slivered almonds | 1/3 Cup (16 tbs) | |
| Pistachio nuts | 1/3 Cup (16 tbs) | |
| Raisins | 1/3 Cup (16 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.
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.
Chef
