Ingredients

How to make it

  • Method:
  • Cooking the Meat
  • Heat oil/ghee in a large pan and fry onions, until quite dark brown. Remove with a slotted spoon and keep aside.
  • In the same oil (add more if needed), add spices ginger and garlic. Fry for a minute or two.
  • Add meat pieces, salt, chilli. Stir fry until meat is nicely browned on all sides.
  • Add yoghurt, tomatoes, cilantro, lime. Cook, stirring frequently, until meat is soft and only a little gravy is left.
  • Cooking the Rice
  • While meat is cooking, boil the water for rice with salt.
  • Add rice and bring to a rolling boil, until 2/3rd done about 5 minutes after the boil.
  • Drain/Seive the water off like you do when cooking pasta. You can run a little cold water over it, to stop the rice from cooking further while resting. Leave in the colander for a few minute, for the water to drain out completely.
  • Add ghee to grease a large oven proof dish or a pan.
  • Layering the Biryani
  • Spread 1/3rd of the rice in a layer at the base of the pan. Now layer with 1/2 of the meat.
  • Repeat the layering till the last layer is the rice.
  • Sprinkle the saffron on the top of the rice.
  • Add fried onions on top.
  • Dot with a little ghee.
  • Cover the pan with a tight lid.
  • Put it in a medium hot oven and bake for 30 minuites at 350 F the rice is fully done.
  • You should have perfect Biryani

Reviews & Comments 2

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  • goodgenie4u 9 years ago
    Yes you can use poultry, seafood or vegetables. Biryani requires definitively only Basmati rice. When cooked it is 58 on the Glycemic Index. Cooked Cous-Cous is 65 on GI.
    Take a shot at it and limit your portions to a cup full.
    Was this review helpful? Yes Flag
  • heinoos 11 years ago
    This sounds wonderful. Two questions though:
    (1) Will the same recipe works with chicken?
    (2) Have you ever used cous-cous instead of rice?

    We try to follow the South Beach Diet, which is a low GI , no starch eating plan, but I love curry!
    Thanks
    Was this review helpful? Yes Flag

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