Biryani (Indian rice with meat)
For meat:1 pound of lamb shoulder1 onion15 cl of plain yoghurt1 bay leaf1 cinnamon stick4 green cardamom and 2 black cardamom6 cloves2 tbsp.Fresh grated or powdered ginger2 tsp.Freshly crushed garlic and minced1/2 tsp.With turmeric coffee2 tsp.Coriander powder2 tsp.1teaspoon ground cuminHot pepper powder80 g butter (or ghee)1 tsp.CoffeeForrice
:150 g rice1 bay leaf1 cinnamon stickA c.Coffee bean cumin seeds1 tsp.CoffeeFor
​
thegarnish:1 small onion2 fresh green peppers2 tsp.Lemon juice4 green cardamom3 to 4 tsp.Chopped fresh cilantro3 tsp.Milk1 pinch saffron powder50 g butter (or ghee)pepper . Kacchi biryani recipe .
Preparation:
Prepare the meat stew first by cutting the lamb into cubes and peeling and mincing the onion. Brown the onion in the melted butter . Add the bay leaf, cinnamon, cardamom and clove, and cook for 1 minute.
Add the meat, yoghurt, ginger, garlic, turmeric, coriander, cumin, chili powder and salt. Mix well. Cover and cook until yogurt water is absorbed, increase heat. Add 45 cl of water and continue to cook about 50 minutes, until the meat is cooked and the sauce very reduced.
Prepare the rice by pouring into a saucepan about 25 cl of water. Add the previously washed rice, bay leaf, cinnamon, cumin and salt. Bring to a boil, reduce heat and cook for about a quarter of an hour, until the rice is almost cooked. Drain in a colander.
The filling: peel and slice the onion. Fry in half the butter until golden brown. Wash and cut the peppers in half, clean them and chop the pulp very finely. Reduce cardamom seeds into powder (or use cardamom powder). Dissolve the saffron in 1 tsp. Water. Melt remaining butter.
Set the dish: spread the quarter of the rice in the bottom of a casserole, cover it successively with one third of the meat cubes (without the sauce), a little fried onion, chili and coriander. So alternate the layers, finishing with the fried onion and the mince of chilli and coriander. Drizzle with lemon juice, sprinkle with cardamom powder and pepper. With the handle of a wooden spoon, drill a few holes in the layer of rice so that the steam can escape.
Then pour sauce of meat, saffron, milk and melted butter on the surface. Put the casserole on moderate heat and reduce the fire when the steam starts to escape, cover, reduce the fire to maximum and cook for 5 minutes.
Serve hot, with a salad, a raita or even a curry sauce.
This is the easiest recipe to succeed because the rice and meat are cooked separately. It is also possible to proceed as follows:
Prepare the meat stew in the same way but without cooking it.
For rice, on the other hand, let cook only 5 minutes from the boil, then drain it in a strainer.
Turn on the oven at 160 ° C.
Pour uncooked meat stew into large casserole dish. Cover with a layer of drained rice, then sprinkle with lemon juice and milk. Sprinkle with fried onion, chilli and chopped coriander. Also dig holes in the rice layer to allow passage of steam, pour saffron and cover. Put in the oven for 45 minutes.
In this recipe, rice may not be cooked to the proper degree, unless you have a great deal of habit.
A few drops of rose water can be added to perfume this biryani.
You can also prepare this dish with chicken or beef.
