Biryani
From kikiman 16 years ago
- 25 minutes to make
- Serves 8
THIS IS SPICY RICE CALLED BIRYANI AT OUR PART OF THE WORLD...ITS GR8 STUFF..TRY IT OUT!!!
Ingredients
- 2lbs Spring lamb (cleaned and cut into Medium size pieces) shopping list
- 4ozs Yougurt shopping list
- 4ozs ghee shopping list
- 1lb rice (washed) shopping list
- 4ozs onions (sliced finely) shopping list
- 1oz ginger & garlic (equal amounts crushed) shopping list
- 1 lemon shopping list
- 1oz Armonds (ground) shopping list
- 2 Cinamon sticks shopping list
- 4-6 Cardimons shopping list
- 1oz milk shopping list
- Qtr tspn Safron shopping list
- 2-3 green chilies shopping list
- Half tspn Black Zeera shopping list
- 2-3 cloves shopping list
- Half tsp garam masala shopping list
- (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) shopping list
- salt to taste shopping list
- Corriander and fried onions to Garnish shopping list
How to make it
- 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 4-6 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.
The Rating
Reviewed by 3 people-
Hi Kikiman, thanks for sharing a great biryani recipe! Great variation as regards cooking the rice. Quick question though does the rice come out fluffy after being cooked for 1 -2 hours? Amna.
atariq123
in Rochester Hills loved it
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gr8 recipe! TY
mystic_river1
in Bradenton loved it
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