The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves,cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal), boiled egg and salad.
Smells the fragrant spice on the rice !
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, as opposed to a risotto, where the rice is of a creamy consistency. However, many biryani recipes call for the rice to be cooked for three-quarters of the usual time, followed by layering with the meat/vegetable base, and then a final.slow steaming until fully done: this approach allows the flavors to blend somewhat.
- 300 gr lamb meat, cut into bite size, you can use chicken, pork or seafood instead
- 2 cups long grain rice like basmati, i use thai long grain rice, soaked 30 minutes, drained
- 1 bell pepper, cubed
- 1 broccoli, cut into florset
- 1/4 cup pistachio nuts
- 1/4 cup raisin
- 1 spring curry leaves
- 4 tablespoons oil
- 1 medium onions, finely chopped
- 1 pinch of saffron
- 2 tsp garam masala, half for marinade and the rest for saute yhe rice
- 6 garlic, finely chopped
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 tsp chili/cayenne pepper powder
- 4 whole cloves
- 4 green cardamom pods
- 1/2 tsp black peppercorns
- 1/2 teaspoons coriander powder
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup yogurt
- 1/4 cup milk
- 3 cups stock
- Preheat large batch of steamer,cover the top with a cloth to prevent the water steam dropped out and ruined the briyani rice.
- Marinate lamb with 1 tsp garam masala, salt and pepper for about 2 hours
- Heat up the oil, fry the onion and garlic until slightly browned, add the lamb meat, stir until the meat changing the colour.
- Add yoghurt, milk, saffron and stock, bring to boil, set aside
- Heat up 2 tbsp oil in another wokpan, stir cloves, cardamon, cinnamon, bay leaves and curry leaves until fragrant and crisp
- Add rice, saute another 2 minutes.
- Add bell pepper, broccoly, the rest of garam masala, corriander, cayenne pepper, pistachio and raisin, stir occasionally
- Pour the lamb mixture and stir with the rice mixture, bring to boil
- Do not stir it ! wait until liquid content evaporates,
- Put the briyani mixture in a heatproof pyrex casserol, stir it occationally
- Steam until the biryani rice done
- Serve with springkled deep fried shallot over it
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