click analytics
« Camp Wise: Taking Candy - Part 1
Recipe: Shami Kabab »

Recipe: Biryani



biryani.jpg

Ingredients:

Mutton/chicken 1 kg
Basmati rice 1 kg
Yogurt 100 grm
Salt to taste
Onion 1 medium
Garlic clove 6
Ginger paste 1 tbs
Small illaichi 8
Gralic paste 1 tbs
Cloves 10
Oil or ghee few drops
Yellow food color two pinch
Sugar a pinch

Method:

  • Add mutton, salt and garlic cloves in a pot with two glasses of water. If you’re using chicken, you can do with only one glass of water.
  • Cook on a low flame till the meat is tender and the water dries.
  • Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
  • Simultaneously soak the rice in water for half an hour.
  • Boil the rice till they’re half cooked,
  • drain the water and keep them aside.
  • Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
  • When most of the water has evaporated,
    transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
  • Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
  • Keep it covered and on a low flame.
  • Keep the pot tightly closed - you’re trying to steam cook the rice.
  • When the rice is done, the biryani is ready.
  • Serve with salad or garlic chutney.

Related Posts...

This entry was posted on Tuesday, March 11th, 2008 at 10:27 am and is filed under Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply