The biryani – baked rice, usually layered with meat – first originated in the Moghul cuisine of the 16th-19th centuries. It was a festive dish, costly to prepare and eaten mainly in the royal courts.
Since my hubby is a descendant of Genghis Khan its appropriate that i feed him this regularly 😉
There are variations on making Biryani but this is my version.
- 500g lamb cubed(marinated for a few hours with the yogurt and ground spices)
- 6 cloves
- 6 big black cardamoms
- 6 small cardamoms
- 1 inch stick cinnamon
- 2 bay leaves
- 3 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 3 green chillies, deseeded and sliced
- 2 medium onions finely sliced
- ¼tsp ground nutmeg
- 2 tsp garam masala
- 1/2 tsp fresh or ground ginger
- 4 cloves of crushed garlic
- 2 tbsp yogurt
- 775g cooked Basmati rice (Al dente)
- ½ tsp saffron strands
- 113g chopped coriander leaves
- 5/6 tbs pure ghee or butter
- Soak the saffron in 2 tablespoons of hot water and set aside until ready to use.
- Grind all the spices in a pestle and mortar or a quick whizz in a grinder
- Heat the ghee. Fry the onions ginger and garlic until golden brown. Add meat and salt to the mixed masala. Cook meat till it is well browned and the yogurt is absorbed by the meat. Add water so that meat is immersed in the gravy. Cook until done. The sauce should be well-reduced and almost clinging to the meat. Transfer to a bowl and set aside.
- Mix saffron with the rice. Divide the rice into two portions. Using a large pan, lay half the rice and then half the meat mixture on top. sprinkle on the coriander leaves. Add another layer of rice another layer of meat and put the pan lid on securely.
- Cook on a low heat for a few minutes. Turn out upside down into a large serving dish.