Biryani Rice is one of the classic and popular rice dishes, perfect for lunches, buffets, and suppers alike. The receipe is for 5 persons, and require about 1h30 between preparation and cooking.
¤ 1/2 kg (16 oz) shoulder meat, cubed
¤ 2 cups long grain rice (Basmati),washed
¤ 3/4 cup chopped onion
¤ 2 tablespoon shortening or butter
¤ 1/4 teaspoon saffron threads, soaked in 1/4 cup of water
¤ 1 teaspoon ground dried coriander
¤ 1 teaspoon ground cinnamon
¤ 1 teaspoon ground ginger
¤ 1 teaspoon cumin seeds
¤ 4 cups chicken stock
¤ salt (as desired)
¤ 2 bay leaves
¤ 1/4 teaspoon ground clove
¤ 1/2 teaspoon ground nutmeg
¤ 1/2 cup finely chopped fresh coriander
¤ 2 tablespoon butter
¤ 1/2 cup fried onion rings, for garnish
¤ 60 g (2 oz) roasted cashew nuts
¤ 1/2 cup seeded raisins
1 - Heat shortening in a pot over low heat. Stir in onions until golden.
2 - Stir in meat. Add coriander (dried and fresh), bay leaves, and spices (except saffron). Stir until meat becomes golden.
3 - Remove bay leaves. Add salt, saffron, chicken stock, and rice to the same pot (stock level should be 5 cm higher than rice level). Add butter. Cover pot. Cook over low heat until tender (and water evaporates).
4 - Mix mixture with a spoon. To serve, line a large serving platter with rice-meat mixture, sprinkle fried onion rings, cashew nuts and sultanas. Serve hot.