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| Kashmiri Biryani |
Preparation time: Several hrs
Ingredients:
Basmati rice: 1 lb
Tender lamb with bone (use some pieces from the ribs): 1.5 - 2 lb
Onions: 2
Ginger and garlic powders: 3/4 tb
eachGreen chillies: 2-3
Cinnamon: 1 stick
Cardamom pods: 6
Cloves: 6-8
Coriander leaves: Half a handful
Red chilly powder: 1/2 ts
Yogurt: 3/4 cup
Salt: 1 ts (more if you wish)
The Steps: Pre - Preparation
1) Split the chillies into 2 and break the cinnamon into 3-4 pieces.
2) Crush the cardamom pods by hand.
3) Fry onions till golden brown.
4) Take out of the oil and save the oil.
5) Mix the meat pieces with the onion, some of the oil, ginger, garlic,chillies, cinnamon, cardamom, cloves, coriander, chilly powder, salt and yogurt.
6) Keep the above mix standing for about 4 hrs in the fridge.
Preparation :
1) Boil the rice in twice as much water, till it is halfway cooked.Drain.
2) Place the mix at the bottom of a baking pan.
3) Spread the rice on top of the mix.
4) Heat up a pinch of saffron in half a cup of milk, and spread the milk around on top.
5) Cover the pan with its cover, or aluminum foil.
6) Heat the oven to 400, and bake for about 45-60 mins.
7) Check after 45 mins -- for doneness of meat -- some like it a little chewy, others soft.
8) Some people like to pour pure ghee on the mix -- while this makes it richer, it's not necessary.
Calories: 3013
Suggested Accompaniments: Raita. . |
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