Description
Biryani is a culinary masterpiece that showcases the artful blend of fragrant basmati rice, a myriad of bold spices, and succulent meats like chicken, goat, beef, or seafood. For our vegetarian friends, there are equally delightful variations featuring fresh vegetables and even eggs. The beauty of Biryani lies in its versatility, adapting beautifully to various regional and family recipes, each boasting its unique twist.
While the sheer array of spices might seem overwhelming, fear not, for Biryani can easily be prepared in a slow cooker or pressure cooker, simplifying the process without compromising its tantalizing taste. The key is to achieve the perfect harmony of flavors, resulting in a dish that tantalizes all the senses.
Uncover the magic of Biryani, a dish that goes beyond just nourishing the body but also nourishing the soul with its rich history and cultural heritage. Embrace the culinary adventure and treat yourself and your loved ones to an unforgettable experience that brings the heart of India right to your table. Get ready to savor every spoonful of this flavor-packed masterpiece.
Ingredients:
For the marinade:
1 tablespoon ginger powder
1 tablespoon garlic powder
2 cups plain or Greek yogurt
½ tsp ground turmeric
1 tablespoon Kashmiri chili powder
¼ teaspoon nutmeg, grated
1 teaspoon sugar
1½ teaspoon Kosher flake sea salt
1 lemon, juice only
For the biryani:
2 lb. lamb from leg or shoulder, cut into 1 inch cubes
16 oz. basmati rice
1/2 lime, juice only
1/4 tablespoon Kosher flake sea salt
5-6 tablespoon ghee, melted, or vegetable oil
1½ oz. raisins
2 oz. walnut halves
4 green cardamom pods
1 - 2 in cinnamon stick
3 bay leaves
1 teaspoon cumin seeds
2 black cardamom pods
2 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon Persian saffron strands preferably, soaked in 4 oz. warm milk
1/2 teaspoon rosewater
1 oz dried figs
1 oz. dried apricots
1oz. dried cranberries
3/4 oz. fresh mint leaves
Directions:
Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight.
Meanwhile, wash the rice well, drain and then soak it for 20 minutes. Bring 10 1/2 cups of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool.
Heat 4 tablespoons of the ghee or vegetable oil in a wide, heavy-based Dutch oven. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper.
Add the cardamom pods, cinnamon and bay to the Dutch oven and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 1 1/4 cup of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed.
To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and add the remaining ghee on top.
Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve.