Biryani is a meal of nutty basmati rice mostly cooked with meat and occasionally vegetables. You can use chicken, lamb, beef or even fish. Its the combination of spices which makes it so delicious and popular.
I used goat meat but feel free to use lamb or veal as they all have almost same cooking time.
Goat meat 2 lbs
Onions 2 thinly sliced
Garlic 1 1/2 head
Ginger 1 inch pc
Green chillies 6-8
Yogurt 1 cup beaten
Dried plums 6-8 pcs
Oil 1/2 cup
Tomato 1 sliced
Mint leaves 8-10
Saffron 1/2 tspMilk 1/2 cup
Coriander powder 1 tsp
Cumin powder 1 1/2 tsp
Salt 1 1/2 tsp or to taste
Turmeric 1/4 tsp
Red Chili Powder 1 tsp
Green Cardamom 6 cracked
Cinnamon stick 2 inch pc
Black pepper corn 10
Garam masala 1 tsp
|Steam vents before covering the rice|
Ghee 2 tbsp
Rice 750 gms
Salt 2 tsp (for rice)
Cumin seeds 1 tsp (for rice)
Lemon 1 sliced
Kevra water 1 tbsp
- Wash the rice till the water runs clear and soak them for at least one hour.
- Grind ginger and garlic in a mortar and pestle or a grinder.
- Heat the oil and add onions. When the edges start browning, add meat and ginger garlic paste.
- Add the biryani spices and fry the meat till all the moisture evaporates and oil separates from the meat.
- Add the green chillies, beaten yogurt along 1/2 cup of water and cover till the meat is fork tender. This time varies according to the age of the animal as well as cut of meat. You may need to add more water or increase the heat to adjust the tenderness of meat.
- When meat is fork tender, add dried plums and dry all the moisture again. End result should be dry masala sticking to the meat and oil separated from it.
- Warm half a cup of milk and add saffron threads to it.
- Heat 3 litre of water in a wide pot. Add salt, cumin seeds and lemon slices to it.
- Drain the rice and add to the boiling water. Cook till they are three way done.
- Drain the rice and keep aside. Its time to layer the rice.
- Put 1 tbsp of butter at the bottom of the pot ad add half the rice over it.
- Spread the meat mix on top of the rice followed by tomato slices and mint.
- Spread the remaining rice on top and pour the saffron milk all over. Sprinkle Kevra water.
- Put remaining butter on top of the rice.
- Now using the back of the spoon, poke a few holes a the to the bottom. These holes act as steam vents and prevent rice from being mushy.
- Cover with a tight fitting lid and put on the stove. Keep the heat medium for the first 5 minutes and reduce to lowest option. Let the rice steam for almost 25-35 minutes till you can see the steam escaping from the sides of the lid.
- Turn the heat off and do not open for 10 minutes. After ten minutes, open the lid and fluff the rice up using a slotted spoon or even a fork.
- Serve immediately with mint yogurt chutney or vegetable raita.