Sunday, October 30, 2011

Special Biriyani

Special Biriyani


·         3 cups of long grain rice

·         One medium onion

·         3 cloves crushed or shredded garlic

·         ½ teaspoon black pepper

·         ½ teaspoon ginger

·         2‐3 sticks cinnamon

·         ½ teaspoon ground nutmeg

·         ½ teaspoon ground cumin

·         ¼ teaspoon ground cloves (or whole 4 to be cracked)

·          ½‐1 teaspoon ground cardamom

·         2 dried lemons

·         4‐5 tablespoons corn oil or butter

·         1 tablespoon salt

·         4 cups water

·         2 cups chicken stock/beef bouillon

Contents of topping of biriyani

·         2 potatoes

·         100 grams of slivered almonds or other nuts (approximately 2 cups)

·         100 grams of golden raisins (approximately 2 cups)

·         3 hard boiled eggs

·         1 pound ground beef

·         1 chicken

·         1 medium can of peas

·         1 medium can of mushrooms

Way of cooking the rice

1. Heat the oil

2. Cut the onion into cubes, cook it until it’s brown, shred or crush the garlic and fry it in the oil

3. Add the water to the fried garlic and onions

4. Add the spices, lemon, salt and the chicken/beef stock

5. Wait for the water to boil then wash the rice very well and add it to the water on high heat until
the water boils

6. Then lower the heat to low until the rice is well done

Way of making the topping of the biriyani

1. Boil the chicken until it is cooked and take out the bones

2. Fry the meat until it is cooked and add spices (a pinch of black pepper, cinnamon, ground
nutmeg, ground cloves, and salt)

3. Mix the chicken, meat, raisins, almonds, mushrooms and peas

4. Boil the potatoes and cut into cubes

5. Boil the eggs and cut into rings and put all of the above on top of the rice


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