biryani

Guwahati, January 1, 2020:

Biriyani is a mixed rice dish. It is semi cooked rice combined together with curry. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region.

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It is made with Indian spices, rice, meat, (chicken, goat, beef, lamb, prawn, or fish), vegetables or eggs.

Lamb meat is one of the meat with the highest nutrition. Lamb meat has a lot of health benefits on the human body.

Ingredients:

1 h 25 mins 8 servings 544 calories
• 2 1/2 cups basmati rice
• 1/4 cup cooking oil
• 8 whole cloves
• 4 black cardamom pods
• 4 cinnamon sticks
• 4 large onions, sliced thin
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/4 cup chopped fresh cilantro leaves
• 3 tablespoons chopped fresh mint leaves
• 1-pound lamb chops
• salt to taste
• 3 tomatoes, chopped
• 4 green chile peppers, halved lengthwise
• 2 teaspoons ground red pepper
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 7 1/2 cups water
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1/2 teaspoon saffron
• 2 tablespoons warm milk

Procedure for the Biriyani:

• Place the basmati rice in a sizeable container and cover with several inches of cool water; let stand 30 minutes. Drain.
• Heat 1/4 cup oil in a large skillet over standard heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute.
• Add the onions; cook and stir until the onions are lightly browned, about 5 minutes.
• Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger are fragrant, about 1 minute more.
• Dust the cilantro and mint over the mixture and cook 1 minute more.
• Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
• Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes.
• Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
• Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
• Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
• Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice.
• Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice.
• Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

The Biriyani in ready to serve with rice or bread.

Source: Internet.

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