Oriental Biryani (Savoury Meat Rice)
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8 oz. Patna or Basmati rice
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom seeds 1 teaspoon turmeric powder
water to mix
1 lb. lamb or beef
1 large onion, sliced
1 carton yoghurt
ghee or oil for frying
salt to taste
4 oz. potatoes
1 oz. butter, melted
pinch of saffron (optional)
How to make Oriental Biryani (Savoury Meat Rice)
METHOD:
Wash rice thoroughly in running water. Boil, drain and keep aside. Mix the garlic powder, cinnamon, cardamons and turmeric together with a little water to make a paste. Cut the meat into large cubes; slice the onion and beat the yoghurt. Put the meat into a saucepan with a little ghee or oil, add the spice-paste, onion, yoghurt and salt and cook until the meat is tender and the gravy very thick and reduced. Cut the potatoes into cubes and fry in a little oil until cooked. Set aside. Now take a large casserole put in a little melted butter and add the saffron. Put in the rice, meat and potatoes in layers until all are used up. Finally, brush the top with a little more melted butter and brown in a hot oven, (400° F. — Gas Mark 6). Do not keep uncover¬ed in the oven for too long. If you cannot serve immediately cover with foil and reduce the heat.