Biryani is a rice-based dish that is made with long-grained rice and meat chunks. It’s a popular non-veg Indian dish that rules the gourmet Indian fast-food menu and everyone likes to relish it. Indian Biryanis are mostly made with chicken and goat meat due to the eating preferences of the people, but you can also substitute this with your choice of meat like lamb, shrimp, and other meat and seafood.
Biryanis are made in two ways - by using the one-pot recipe or by the layering method. In fact, every style of Biryani requires layering but the latter one is layered after cooking the meat and rice separately.
So, let’s stop all the talking and start cooking.
Ingredients needed
Main ingredients:
2 pounds (approx.) goat meat chunks
2 cups long-grained rice (any)
½ cup cooking oil (preferably mustard oil)
3 tbsp ginger paste
4 tbs garlic paste
1 ½ cup onions (grated or blended)
1 ½ cup tomato puree
1 cup hung yogurt
2-3 green chilies
½ cup chopped cilantro
¼ cup caramelized onions
Ground spices:
1 tbsp Kashmiri red chili powder
1 tbsp all-spice powder
½ tsp turmeric powder
2 tbsp coriander powder
Salt to taste
Whole spices:
3 bay leaves
2 Star anise
3 cardamom
8 cloves
1 inch of cinnamon stick
½ tbsp black peppercorns
1 tsp cumin seeds
¼ tsp ground nutmeg
A pinch of saffron (optional)
Steps to cook Biryani:
Marination
Take the meat chunks into a bowl and add half of ginger and garlic paste, yogurt, salt, and half tbsp red chili powder. Mix well and let it rest for half an hour.
Rice Preparation
Meanwhile, take a large pot and add water to boil. Add some salt, oil, and half of the whole spices into it. Wait for 1 minute, then add rice to cook on medium heat by covering the lid. Once the rice is more than half-cooked, drain all the rice water and let the rice cool down.
Cooking Meat & Gravy
In a large pot, add some oil, cumin seeds, bay leaves, cloves, cardamom, star anise, cinnamon, and peppercorns altogether and let them all turn aromatic on low flame. Then add remaining ginger & garlic paste and cook for 1 minute.
Next, add in the grated onions and stir fry until golden brown. Add in all the ground spices at this stage including salt. Add tomato puree and stir-fry the mixture on a medium flame for 10 minutes.
Add marinated meat and cook by stirring for 10 minutes. Then, add in 2 ½ cups of water and cook by covering it until the meat is tender. Add in chopped green chilies and some fresh cilantro to finish and mix well.
Final Layering
Take another pot, pour in some oil, and grease it well. Spread thin layers of rice and cooked meat with gravy in a format like rice, meat-gravy, and then rice.
Top it off with soaked saffron (if you’re using it), caramelized onions, and fresh cilantro. Cook by covering the lid for 15-20 minutes on low flame. Serve hot with onions salad, mint sauce, or raita.
Like the recipe? Try it home. Alternatively, order take food near Oakland airport only from Royal Kitchen.
Comments
Post a Comment