Recipe by Honeybeee
This is a very popular Indian rice and meat dish - a complete meal by itself. While cooking the biryani, the aromas of this dish can reach a couple of houses away!
Top Tweak by Honeybeee
AN UPDATE : You can substitute chicken for lamb or mutton and make 'chicken biryani'. Also, the English name for 'shah zeera' is caraway seeds. Do use it....it has a very distinct flavour!
- 1 lb mutton or 1 lb lamb, cubed
- 2 cloves
- 2 big black cardamom pods
- 2 small green cardamoms
- 1 cinnamon stick
- 1 bay leaf
- 2 teaspoons shah zeera
- 2 teaspoons coriander powder
- 2 teaspoons chili powder
- 1⁄4 nutmeg, ground
- 2 teaspoons garam masala powder
- 2 tablespoons yogurt
- 1 lb cooked rice
- 1⁄2 teaspoon saffron, mixed with
- 1 tablespoon warm milk
- 1⁄2 cup mint leaf
- 1⁄2 cup coriander leaves
- 4 tablespoons pure ghee (clarified butter)
- 3 cups water
Directions See How It's Made
- Heat ghee.
- Add all the whole spices.
- Give it a few twirls and add the ground spices.
- Almost immediately add the yogurt.
- Fry for a minute.
- To this masala mixture, add all the meat.
- Toss around to coat well.
- Cook meat till it is well browned and the yogurt is absorbed by the meat.
- Sprinkle in salt to taste.
- Add water-- immerse the meat completely in it.
- Use more or less, as required.
- Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
- Keep aside.
- Divide the rice in two portions.
- Mix saffron with one portion and add half the meat to it.
- Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
- Add mint and coriander leaves.
- Cover with white rice and remaining meat.
- Shut the pot tightly.
- Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
- Invert on to a large dish and serve with plain yogurt or raita.