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Biryani
There are two methods of making biryani; one with uncooked meat and the other with cooked meat. Both styles give equally good results but have slightly different flavours. Method 1 In this method meat is marinated and cooked with semi-cooked rice. PREPARATION TIME: 15-20 minutes and at least 1 hour for meat to marinate. COOKING TIME: 60-70 minutes 275g (10oz) meat cut into cubes (leg or shoulder of lamb) 150ml (1/4 pint) natural yogurt 5ml (1 tsp) salt 5ml (1 tsp) ground coriander 5ml (1 tsp) ground cumin 5ml (1 tsp) chilli powder 2.5ml (1/2 tsp) turmeric powder 5ml (1 tsp) ginger paste 5ml (1 tsp) garlic paste 2 onions, peeled and sliced Oil for frying 3-4 green chillis, chopped 2 sprigs fresh coriander leaves, chopped 450g (1lb) Basmati rice 2.5cm (1 inch) cinnamon stick 6 small cardamoms 6 cloves 2 bayleaves 5ml (1 tsp) black cumin seed 10ml (2 tsp) salt 50g (2 oz) ghee, melted 5-10ml (1-2 tsp) saffron dissolved in 90ml (6 tblsp) milk In a small bowl, mix meat, yogurt, salt, coriander, cumin, chilli and turmeric powder, ginger and garlic pastes. Cover and set aside to marinate for at least 1 hour. For best results marinate overnight. For Boiling Rice Fry onions until brown and crisp in plenty of oil. Drain on kitchen paper. Put the meat and marianade into a large saucepan with lid. Add half of the fried onions, half of the chopped chillis and coriander. Mix well. In a separate saucepan, wash rice in 3-4 changes of water together with the cinnamom, cardamom, cloves, bayleaves, black cumin and salt. Bring to the boil. Cook for 3-4 minutes until rice is half cooked. Drain well and put the steaming rice over the meat. Sprinkle with the remaining fried onions, chilis and coriander leaves. Make 5-6 holes with the handle of a wooden spoon for steam to escape and pour saffron milk all over the rice. Sprinkle with lemon juice and melted ghee. Cover with the lid and place the pan on the stove to cook over a moderate heat. As soon as steam is visible, lower the temperature. Cook for 45-50 minutes rotating the pan, so that all areas receive even heat. The rice will cook with the steam formed by the milk and yogurt and moisture from the meat. Lower heat to minimum and cook for another 10 minutes. Serve biryani from one end of the saucepan, mixing meat with rice with the aid of a spoon. Serve with a mixed vegetable raita. Method 2 This method is the layering method. It involves two stages: Stage 1 Cooking the meat Stage 2 Layering the meat with rice 1 onion, peeled and chopped 100g (4oz) ghee or 75-90ml (5-6 tblsp) oil 5ml (1 tsp) ginger paste 5ml (1 tsp) garlic paste 275g (10oz) meat (leg or shoulder of lamb), cubed 5ml (1 tsp) ground coriander 5ml (1 tsp) chilli powder 1.25ml (1/4 tsp) turmeric powder 5ml (1 tsp)ground cumin 150ml (1/4 pint) natural yogurt 5ml (1 tsp) salt 2.5ml (1/2 tsp) saffron 15ml (1 tblsp) milk 1 onion, peeled and thinly sliced Oil for deep frying 450g (1lb) Basmati rice 2.5cm (1 inch) cinnamom stick 6 cloves 5ml (1 tsp) black cumin seed 1 bayleaf 6 small cardamoms 10ml (2 tsp) salt 2 sprigs fresh green coriander, chopped 2-3 green chillis, chopped Juice of 1 lemon Fry chopped onion in ghee or oil until light brown in a large pan. Add ginger and garlic pastes and fry for another 1/2 minute. Add meat and coriander, chilli, turmeric and cumin powder. Add yogurt and salt. Mix well and cook with lid on for 10-15 minutes until dry. Add 350ml (12 fl oz) water. Cover and cook for 8-10 minutes on low heat until meat is tender and there is approx. 120ml (4 fl oz) gravy left. For Rice Dissolve saffron in milk. Deep fry sliced onion in oil until crisp and brown and drain on kitchen paper. Wash rice in 4-5 changes of water. Add plenty of water and add cinnamon, cloves, black cumin, bayleaf and cardamom. Add salt and bring to boil. Cook until rice is nearly done. The rice should increase in size but have a hard centre. Drain well, leaving whole spices in the rice, and top with the cooked meat, saving the sauce. Sprinkle with half the fried onion, half the fresh coriander and chilli. Cover with the remaining rice. Sprinkle top with remaining fried onion, chilli and coriander. Sprinkle with lemon juice and saffron milk. Pour the meat gravy all round. Make a few holes with the handle of the spoon for steam to rise. Cover and put on gentle heat for 4-5 minutes. Mix from one end before serving. Serve with mixed vegetable raita.
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