Recipe

Biryani Recipe

	Kikiman / All my dishes 2 years, 1 month ago THIS IS SPICY RICE CALLED BIRYANI AT OUR PART OF THE WORLD...ITS GR8 STUFF..TRY IT OUT!!! Prep:25m Cook:25m Servings:8	Kikiman
	spicy rice

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mystic_riv

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atariq123

Ingredients

2lbs Spring Lamb (cleaned and cut into Medium size pieces)

4ozs Yougurt

4ozs Ghee

1lb Rice (washed)

4ozs Onions (sliced finely)

1oz Ginger & Garlic (equal amounts crushed)

1 Lemon

1oz Armonds (ground)

2 Cinamon sticks

4-6 Cardimons

1oz Milk

Qtr tspn Safron

2-3 Green Chilies

Half tspn Black Zeera

2-3 Cloves

Half tsp Garam Masala

(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)

Salt to taste

Corriander and Fried Onions to Garnish

Directions

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.

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Comments

mellian 2 years, 1 month ago said:
I've always wanted to make Biryani. This recipe sounds wonderful.

kikiman 2 years, 1 month ago said:
Good you like it...try it out...Regards...Kikiman:)

legoflamb 2 years, 1 month ago said:
Thank you, now that I see the recipe I know I've never had a real biryani. I never heard of Black Zeera, but I will start looking for it now.

mystic_river1 1 year, 11 months ago said:
Gr8 recipe! TY

atariq123 1 year, 8 months ago said:
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.

kandisinmi 4 months, 2 weeks ago said:
Hi, Kikiman! I'm brand new to this site, noticed this recipe in my wanderings...one of my daughter's best friend's dad is Pakistani, and she used to bring us Biriani...it was wonderful! She used whole cardamom pods and coriander seeds in it, and there were large chunks of potato, too. Have you ever had that variation? Oh, and what's black zeera? Thanks for the recipe!

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