The biryani is a dish of fried rice. The typical flavor of biryani spices get what you usually wear, as saffron, cumin, cloves, cardamom, chilli and coriander, coupled with the lamb becomes a delicious dish. It can be served as a single dish as it takes many ingredients, but can also be used as a garnish for a curry or a makhani.
Ingredients
1 packet of basmati rice washed and drained
1/2 tsp. salt
10 cups water
2 lbs. leg of lamb or mutton / shoulder into small pieces, rinsed and drained
5 tablespoons. oil or shortening
2 onions, peeled and thinly sliced
3-4 cloves garlic, minced
1 piece chopped ginger inches
1-3 chopped green chilies
6-7 tablespoons. Spices Biryani Ajika
In 2-2 / 2 tsp. salt (adjust to taste)
1/2 cup of thick yogurt
2 large tomatoes, chopped
1/2 bunch cilantro leaves, chopped
1 lemon and half lemon, cut into small pieces
A strand of saffron soaked in a tablespoon of warm water
1 tablespoon Ghee
1 packet of basmati rice washed and drained
1/2 tsp. salt
10 cups water
2 lbs. leg of lamb or mutton / shoulder into small pieces, rinsed and drained
5 tablespoons. oil or shortening
2 onions, peeled and thinly sliced
3-4 cloves garlic, minced
1 piece chopped ginger inches
1-3 chopped green chilies
6-7 tablespoons. Spices Biryani Ajika
In 2-2 / 2 tsp. salt (adjust to taste)
1/2 cup of thick yogurt
2 large tomatoes, chopped
1/2 bunch cilantro leaves, chopped
1 lemon and half lemon, cut into small pieces
A strand of saffron soaked in a tablespoon of warm water
1 tablespoon Ghee
Steps
Cooking meat:
Heat oil / butter in a large skillet and fry the onions until very dark. Remove with a slotted spoon and set aside. In the same oil (add more if needed), add ginger and garlic spices. Fry for a minute or two. Add the chopped meat, salt, pepper. Saute until the meat is well browned on all sides. Add yogurt, tomatoes, cilantro, lemon. Cook, stirring frequently, until the meat is soft and just a bit of sauce left.
Cooking rice:
While the meat is cooking, boil water for rice with salt. Add rice and boil until 2 / 3rd done about five minutes after boiling. Drain the rice water .. You can run some cold water on it, to avoid more than rice is cooked at rest. Leave in the colander for a few minutes for the water to drain completely. Add butter to grease a source of large oven or skillet.
Layers Biryani:
Propagation 30 gr. rice in a layer at the base of the pan. Now layer 28g. meat. Repeat layers until the last layer is rice. Sprinkle the saffron on top of rice. Add the fried onions on top. Dot with a little butter. Cover the pan with a lid hermetically sea. caPoner on a medium hot oven and bake for 30 minutes a180ยบ C is fully made rice. rice.
Serve with yogurt sauce and sweet chutney.
Propagation 30 gr. rice in a layer at the base of the pan. Now layer 28g. meat. Repeat layers until the last layer is rice. Sprinkle the saffron on top of rice. Add the fried onions on top. Dot with a little butter. Cover the pan with a lid hermetically sea. caPoner on a medium hot oven and bake for 30 minutes a180ยบ C is fully made rice. rice.
Serve with yogurt sauce and sweet chutney.
Comments
Post a Comment