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Chicken-Lamb Biriyani
A rice and Meat Entree |
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1 1/2 lb. meat (lamb, chicken), cut into small pieces
3 cups rice
1 cup curd (yogurt)
Salt to taste
6 green chillies, minced
1 tsp. fresh garlic paste
1 tsp. fresh ginger paste
2 tsp. chopped mint leaves
2 tsp. chopped coriander leaves
2 tomatoes, chopped
1 tsp. fresh dhania (coriander powder)
1 tsp. fresh cumin powder
1 tsp. red chilli powder
1 tsp. clove powder
1 tsp. cinammon powder
1 tsp. chopped cashewnuts
1 stick cinammon, broken into bits
2 cloves
2 cardamoms
2 medium sized onions, sliced finely
2 Tbls. ghee (clarified butter)
A pinch of saffron (orange coloring)
1-2 tsp. milk
1 cup deep fried onion slices for garnish
1/2 cup chopped mint and coriander leaves for garnish (Optional)
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Combine together ingredients 3 to 15 and mix well.
Add the meat to it and let it marinate for about 2 hrs.
Heat the ghee in a pan and add the cashewnuts,cinnamon, cardamom and cloves.
Fry for 15 seconds and add the sliced onion.
When the onions turn transparent, add the marinated meat and without adding any water, cook the meat on
medium heat till the meat is completely done.
The masala will reduce and lose all moisture
Set aside.
Wash the rice and steam cook it such that individual grains can be separated.
Dissolve the saffron in the milk.
Take about one cup of cooked rice and add the saffron to it.
Now mix this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.
In a deep oven-safe bowl, pour this rice and spread to cover
the entire bottom of the vessel.
Pour the meat on top and spread evenly.
Cover the dish with foil and bake for about 20 minutes at 300 deg F.
Remove and serve hot, garnished with chopped herbs and fried onions.
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Preparation Time: 90 mins |
Serves: 4 |
| Recipe Origin: India |
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Submitted by: |
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Sunita Mizar
Massachusetts
United States |
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| This recipe has been viewed 13311 times. |
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