How to Make Biryani

 

The biryani is a very traditional dish in India. It is made with rice, vegetables and meat flavored with spices. In addition, it is very easy to prepare and is an ideal choice for both vegetarians and those who eat meat.

A little recipe of lamb for Easter: to change the leg of lamb ... A dish that can be prepared in advance and waiting for us in the oven! I published this recipe on the site at my butcher. Com to participate in a small contest. You can vote for my recipe, you can also post your own recipe! Tell me I vote for you.

 

Mutton Biryani Recipe

A little recipe of lamb for Easter: to change the leg of lamb ... A dish that can be prepared in advance and waiting for us in the oven! I published this recipe on the site at my butcher. Com to participate in a small contest. You can vote for my recipe, you can also post your own recipe! Tell me I vote for you

 

The Biryani is an Indian dish full of flavors.

 

Ingredients:

• 350 g basmati rice

• 800 g boneless lamb shoulder

• 150 g butter

• 2 onions

• 12 cardamom seeds

• 4 cloves

• Saffron filaments

• 1 C. Turmeric

• 1 C. Of cumin powder

• 20 g fresh ginger

• 1 cinnamon stick

• Salt and pepper

• Yogurt and fresh coriander for the sauce

 

Preparation:

Boil 30 cl of water, put out the fire and put to infuse a few saffron filaments in water, cover and let infuse.

 

Cut the meat into large cubes. Peel and slice the onions. Peel and grate the ginger.

Melt half the butter in a sauté pan. Add onions, ginger, turmeric and cumin. Mix and cook 2 min. Add the pieces of meat, salt and cook 10 min over high heat, stirring frequently.

 

Melt the remaining butter in a casserole, add cinnamon, cloves, aniseed, crushed cardamom and rice. Mix and let cook3 min, pour 25 cl of salt water, mix and stop the fire.

Preheat oven to 210 ° (th 7).

Pour half the rice into a cast-iron casserole (which goes to the oven), wet with half the scented water with saffron, place on top of the pieces of meat with the spices and cover with the remaining rice. Pour remaining water into saffron and 25cl of salt water. Thoroughly distribute the liquid. Cover and bake for 40 min. The biryani is cooked when the rice is tender and there is no more broth.

Kacchi Biryani Recipe.

Serve very hot, accompanied with yogurt beaten with fresh cilantro, salt and pepper.

 

Some tips:

Do not hesitate to degrease the meat. It's a bit long…

The small sauce that accompanies it is essential because the rice can be a little dry. I have a yogurt for 2-3 people.