Friday, October 14, 2011

Lamb or Chicken Biryani recipe by Athena Fernandes

2 lbs of meat(lamb or chicken cut into pieces)
Boil the meat with a sliced onion, tomato, salt and pepper and about 1 1/2 cup water.

4-5 onions sliced thin
2 tomatoes diced
2-3 green chillies sliced
1 /3 to 1/2 pkt Shan Bombay Biriyani masala (Beware, it is quite add less and you can always add more)
1 cup yoghurt
Lemon juice

Make a masala with:
A handful coriander leaves
about 8-10 mint leaves
1 cup coconut
2 tbsp ginger garlic paste or some garlic and ginger

Heat oil. Add onions and fry till light brown.
Add the ground masala and tomatoes
fry for 3-4 mins
Add Yoghurt, shan masala and chillies.
Add the meat (without the water) and cook till done. Add a little of the meat water if needed.
Keep the meat gravy think.
Add salt, vinegar and lemon juice to taste. Add a little more Shaan masala if needed.

3 cups Basmati rice
5 cups water inclusive of the remaining boiled meat water
a soup cube
a stick cinnamon
2 pods cardamom
4-5 cloves
6-8 pepper corns

Cook the rice till almost done.
Pour the rice over the cooked meat masala.
Sprinkle with little lemon juice and some melted butter or ghee.
Can add fried onions/cashews/raisins/saffron and food coloring if needed
Cover tightly with Aluminium foil and bake for about 20-30 mins at 250F


PS: You can make the meat separately and store in containers in the freezer and then defrost and make a fresh batch of rice to layer it with as needed.

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