Biriyani recipe is a common recipe in South Asia. The word "Biriyani" is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted". Biriyani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. There are various types of Biriyani recipes. They are; Chicken Biriyani/Kacchi Biriani, Mutton/beef Biriyani etc. Most of them Chicken and Muttom/Beef biriyani are the best. Everybody likes this biriyani recipe. In Pakistan, Bangladesh and India, the recipe of biryani developed to its current form as cultures of Persian, Arab and Mongol conquerers interacted with the indigenous population over the centuries. Local variants of this dish are popular not only in the Subcontinent but also in Southeast Asia, Arabia, and within various Asian expatriate communities in the West. Biriyani recipes are seen particularly in the towns and cities. In the rural areas Biriyani recipes are cooked on some special occasions. In the cities, chicken biriyani is available in the restaurants. The method of preparation of this recipe is as follows;
Ingredients:
* 1 kg (2 lb) beef or mutton
* 500 gm ( 1 lb) pullao rice
* 1 cup sliced onion
* 3/4 cup butter oil / ghee
* 1 tablespoon ground ginger
* 1 tablespoon ground garlic
* 50 gm green chillies
* 1/2 cup yogurt
* 1 cup ilk
* 1 tablespoon lemon juice
* 1 tablespoon sugar
Salt to taste
Grind:
1 tablespoon cumin seeds
4 sticks 2.5 cm piece cinnamon
4 cardamoms
6 black pepper corns
1/ 4 nutmeg
1/4 teaspoon mace
Method:
1. Cut the mutton into 2 cm (1") cubes. Wash and drain water. Wash the rice and drain water.
2. Heat the oil. Saute the onion light brown. Add ginger, garlic, meat, yogurt, salt, half of the green chillies and half of the ground spices. Stir, cover and cook until oil separates.
3. Take out meat leaving gravy and oil in the pan. Add 2½ cups of water to the gravy, bring to a boil.
4. Add milk, rice, sugar, salt and stir. When it boils, add rest of the ingredients.Lower heat and put the lid on. Cook for 20 minutes and remove from heat.
5. After 10 minutes spread meat on the rice and keep it covered for 20 minutes. Before serving fold in the meat with the rice.
Serve hot with salad and borhani. Yields 4-5 servings.
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