Ingredients
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For The Rice
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1.5 cups Rice - Basmati
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1 tablespoon Vegetable Oil
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3 Cardamom Pods
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4 Cloves
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2" Cassia Bark (Cinnamon Stick)
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1.2 teaspoon Salt
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1.5 cups Wateror chicken stock
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Saffron Strands
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For The Biryani Spice Mix
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1 teaspoon Coriander Powder
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1 teaspoon Garam Masala Powder
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Turmeric Powder
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1/2 teaspoon Kashmiri Chilli Powder
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 teaspoon Salt
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For The Meat
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4 tablespoon Vegetable Oil
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1 large (sliced very thinly) Brown/White Onion
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500g Meat / Veg / Paneer
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1/2 teaspoon Cumin Seeds
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1/2 teaspoon Garlic Paste
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1/2 teaspoon Ginger (Grated)(or paste)
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1 tablespoon (mixed with 3 tablespoon of water) Tomato Paste
Directions
Popular and known for its spicy taste, fragrant rice, and delicate meat
This recipe can be made in advanced by cooking the rice and meat then refrigerating them and then simply completing stage 4 when ready and increasing the cook time to roughly 30 minutes.
It doesn’t take long to make fresh though so that’s how I always prefer to do it.
You will need need an ovenproof pan with lid to layer the final dish, I currently use one like this
There are 4 stages to this Biryani
- cooking the rice
- making the biryani spice for the meat
- cooking the onion and meat
- layering and finishing the biryani
1-3 can all be done at the same time.
I (and your restaurant and takeaway) will always use pre-cooked meat for speed and convenience (check out my preparation recipes) but you can use any kind of meat and simply allow it to cook through thoroughly in step 3
Steps
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1
Done
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Make The Rice1. Rinse the rice until it becomes clear and allow to soak for 15 minutes. 2. Add the oil, cardamom pods, cloves, cassia bark, and salt to a pan and fry for 1 minute 3. Add the water (hot) and bring to the boil stirring gently to stop sticking) 4. Once boiling turn the heat to its lowest setting, cover the pan with tin foil and put the lid on. Leave alone to cook for 15 minutes (do not uncover during this time) 5. Add the saffron to a cup, add 2 tablespoons of hot water and stir gently. Place aside to infuse for use later in step #4 6. Once 15 minutes has passed turn off the heat and set the pan aside. 7. Start your oven heating to 160 Celsius / 320 Fahrenheit |
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2
Done
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Make the Biryani Spice Mix1. In a bowl add the coriander, garam masala, cumin, tumeric and chilli powder as well as the fenugreek leaves and salt and combine well |
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3
Done
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Cook The Meat1. In a pan add the oil and onion and fry on high until it starts to brown, 2. Reduce the heat to medium and add the cumin, garlic and ginger and fry for another minute 3. Add the Biryani Spice Mix (made in step #2), tomato puree and meat and cook until the meat is cooked all the way through adding another tablespoon of oil if needed |
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4
Done
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Build your Bryani1. In a large saucepan or casserole pot (with a lid) add 1/2 of the rice (after removing all the whole spices from the top) and spread across the bottom 2. Add the cooked meat leaving the sauce and onions in the pan and spread out in an even layer in the pan 3. Add the rest of the rice and again spread out in an even layer in the pan 4. Add the sauce and onions from the meat pot and again spread out in an even layer in the pan 5. Tip over the saffron mix and cover with a lid. 6. Place in the oven (at 160 Celsius / 320 Fahrenheit) for 20 minutes to infuse the flavours. 7. Gently fold the rice to combine and enjoy. |
