Biryani Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Yakhni -
Lamb Leg - 4 lbs
Ginger & Garlic Paste - 4 tsp.
Salt - 4 tsp.
Red pepper (Mirchi) - 2 to 3 tsp.
Haldi (turmeric) - 1 tsp.
Lemon Juice - 1/4 cup
Kala Zeera (shahi) - 1 tsp.
Laung (Clove) - 4
Elaichi (cardamom) - 1 whole and 4 grinded
Cinnamon stick - 1
Badi Elaichi - 2
Yogurt - 1 cup
Sour Cream - 1 cup
Fried onions - 1 1/2 cups
Saffron - 1/2 tsp.
Cilantro - 1/2 bunch
Hari Mirchi - 1 whole and 2 grinded
Oil - Onion oil preferred - 1 1/4 cup
Rice - 8 cups
Garam Masala whole - elaichi- 5, laung - 4, cinnamon stick - 1 and K.Zeera - 1tsp
Hari mirchi - 2 slit
Butter - 2 tbl.
Salt - 6 tsp.
Garnish -
Fried onions - 3/4 cup
Lemon Juice - 1/4 cup
Saffron mixed with 1/4 cup Milk.
Cilantro - 1/2 bunch
Mint - 10 leaves
Butter - 3 tbl.
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Directions: |
Directions:Mix all the Yakhni Ingredients together and let it marinade over night.
Cook the Yakhni in a big pot on Medium heat, till meat is tender.
Once the meat is tender cook on high heat stirring constantly till water evaporates.
Switch on the oven to 350 degrees Fahrenheit.
Wash the rice and soak it in water.
Boil water with all the Rice section Ingredients except the rice.
Once the water boils rapidly add the rice to it.
Boil the rice till its three fourth cooked (about 7 min).
Drain in a strainer
Put half the rice in a turkey pan or a foil pan and spread it evenly.
Layer all the meat and the gravy on top of the rice.
Layer the rest of the rice on top of the meat and put all the garnish.
Double foil the pan and put in oven.
Check in 30 minutes to see if steam is coming out of the pan. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:2 hours |
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