Biryani
10 servings
100 minutes
Biryani, a spicy South Asian rice dish, related to pilaf on the Iranian line.
1
In a processor or mortar, grind garlic, ginger, dried chili, cumin, cardamom, and nutmeg to a uniform mass.
- Garlic: 15 cloves
- Ginger: 10 g
- Dried chili peppers: 25 g
- Cumin seeds: 50 g
- Cardamom: 10 pieces
- Nutmeg: 0.5 piece
2
Cut the meat into large pieces.
- Mutton: 2 kg
3
Put the meat in a large bowl and salt it.
- Mutton: 2 kg
- Salt: to taste
4
Add spicy paste and 600 g of yogurt to the meat, mix well. Refrigerate for 2 hours.
- Natural yoghurt: 700 g
5
Chop the onion finely.
- Onion: 100 g
6
In a small saucepan, heat 100 g of melted butter and sauté finely chopped onion for about 5-7 minutes until it becomes brown and crispy.
- Melted butter: 350 g
- Onion: 100 g
7
Then place it on a paper towel to remove excess fat.
8
In a deep skillet, heat 200 g of melted butter, sauté bay leaves for a minute. Then add the meat with the marinade, salt it, reduce the heat and cook for 45 minutes.
- Melted butter: 350 g
- Bay leaf: 4 pieces
- Mutton: 2 kg
- Salt: to taste
9
Boil the rinsed rice until half-cooked according to the package instructions. In a separate bowl, mix 150 ml of water, 4 tablespoons of melted butter, 100 g of yogurt, and salt.
- Basmati rice: 1 kg
- Melted butter: 350 g
- Natural yoghurt: 700 g
- Salt: to taste
10
Spread the semi-cooked rice over the meat without mixing, then pour the yogurt and oil mixture on top, and sprinkle with fried onions.
- Natural yoghurt: 700 g
- Melted butter: 350 g
- Onion: 100 g
11
Cover with a lid and seal tightly with foil, cook on low heat for 35-40 minutes.