Biryani
Time of preparation: 4 to 5 Hours
Time of cooking: 1 Hour
Ingredients for marination:
| Beef/ Mutton | 1 kg |
| Yogurt | 2 cups |
| Salt | To taste |
| Red Chilli Powder | 1 ½ teaspoon |
| Ground Coriander & Cumin | 2 teaspoon |
| Ginger & Garlic paste | 4 tablespoon |
| Aloo Bukhara (dried Plum) | 5 to 6 |
| Garam Masala | ½ teaspoon |
| Almonds (crushed or sliced) | 3 tablespoon |
| Raisins | 4 tablespoon |
Steps for marination:
| 1. Marinate the above ingredients and leave aside for 5 to 6 hours. |
Ingredients for korma:
| Onion (finely sliced in rings) | 3 to 4 |
| Bay leaves | 2 |
| Cardamom Pods (crushed) | 3 to 4 |
| Cinnamon Stick | 1 inch piece |
| Ghee | 3 to 4 tablespoon |
| Cooking Oil | 3 tablespoon |
| Powdered Milk | 3 tablespoon |
| Potatoes (peeled & halved) | 6 to 7 small |
| Fresh Green Chillies (halved) | 2 |
Steps for korma:
| 2. Warm the oil and ghee in a casserole. |
| 3. Add the onions to fry till golden brown add the cardamom, bay leaf, cinnamon and the marinated meat and stir well. |
| 4. Add some water after a little while, bring to a boil and lower the heat to simmer. |
| 5. In a frying pan warm some oil add a slice or two of onion and fry till dark brown add the potatoes and fry well, sprinkle some salt and later red chilli powder and remove from heat. |
| 6. Once the meat seems slightly tender add the fried potatoes and the powdered milk to the gravy and a pinch of sugar. |
| 7. Let cook till the potatoes soak in the gravy. |
| 8. Add the green chillies and remove from heat. |
| 9. Preheat the oven at 200°C/ 400°F/ Gas Mark 6. |
Ingredients for layering :
| Basmati Rice (washed & strained) | 1 kg |
| Salt | 1 teaspoon |
| Water | To boil |
| Bay leaf | 1 |
| Milk (Evaporated) | 6 tablespoons |
| Saffron | A pinch |
Steps for layering :
| 10. Soak the saffron in milk and leave aside. |
| 11. Add rice to the boiling water and add the salt & bay leaf. |
| 12. Stain away the excess water leaving the rice 1 part uncooked so that it can be cooked with the gravy once again. |
| 13. Layer the rice then the gravy and rice again in a dish. |
| 14. Pour the milk with saffron over the dish, cover well with foil and let bake in the oven for 20 to 30 minutes. |
| 15. Serve with kachomer salad and raita. |
| Tip; when making chicken biryani the marinating can be for 2 to 3 hours maximum. |
