Meat Biryani

Ingredients for Meat Biryani:

1. Meat (of your choice) – 1 kg

2. Onion – ½ kg, chopped

    Turmeric powder – ½ small spoon

    Curry leaves – 2 stems

    Pepper powder – 1 small spoon

    Salt – As needed

    Tomato – 3, chopped

3. Ginger – 50 gm

    Garlic – 50 gm

    Green chillies – 50 gm

4. Coconut oil – As needed

5. Chilli powder – 2 big spoons

    Coriander powder – 2 big spoons

    Fennel powder – 1 small spoon

6. Basmati rice – 1 kg

7. Ghee – 2 big spoons

8. Onion – 2, sliced

    Cashews and raisins – 50 gm each

9. Ramba leaf – 1 piece

    Bay leaf – 1

    Cloves, cardamom and cinnamon – 5-6 each

10. Lemon juice/Curd – 1 small spoon

11. Kasuri methi, Coriander leaves – To decorate

How to prepare Meat Biryani?

1. Marinate meat using ingredients no: 2, and cook it adding a little water.

2. Crush ingredients no: 3 and keep aside.

3. Heat coconut oil and add crushed ingredients.

4. Saute it for a while and add ingredients no: 5.

5. Add the cooked meat to it and sauté for a while till it gets a fine coat of masala.

6. Wash rice and soak for a while. Drain water and keep rice aside.

7. Heat ghee in a pressure cooker and deep fry onions till they turn golden brown. Keep it aside.

8. In the remaining ghee fry raisins and cashews also, and remove them from ghee.

9. Add ingredients no: 9 to the remaining ghee and fry it.

10. When the ingredients start to sputter, add rice and sauté well.

11. At the same time, boil water equivalent to 1.5 quantity of rice. Add sufficient salt too.

12. When rice is slightly fried, add this boiling water along lemon juice or curd and mix the contents well.

13. Close the lid and pressure cook the rice till first whistle, and put the flame off.

14. When pressure drops to zero, open the lid and mix the rice well.

15. In a thick bottomed pan, spread half quantity of rice first followed by full meat and half quantity of fried onions.

16. Spread remaining rice on top, followed by fried cashews, raisins and remaining onions.

17. Cook the biryani in low flame with closed lid for a while.

18. Decorate with kasuri methi and coriander leaves and serve hot.

Courtesy: Vanitha Magazine, May 13 – 26, 2023

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