Absolutely! Here is a recipe for a tasty meat biryani:
Ingredients:
For the Meat:- 500 grams meat (sheep, hamburger, or chicken), cut into pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic glue
- 1 teaspoon turmeric powder
- 1 teaspoon red bean stew powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
For the Rice:
- 2 cups Basmati rice
- 4 cups water
- 1 inlet leaf
- 4 green cardamom units
- 2-inch cinnamon stick
- 4-6 entire cloves
- Salt to taste
- For Layering:
2 medium-sized onions, daintily cut and broiled until brilliant brown
A touch of saffron strands absorbed 2 tablespoons of warm milk
New coriander leaves, slashed
New mint leaves, slashed
Ghee or softened spread for sprinkling
Instructions:
Wash the Basmati rice in cool water until the water runs clear. Absorb the rice water for 30 minutes, then, at that point, channel.
In a huge bowl, marinate the meat with yogurt, ginger-garlic glue, turmeric powder, red stew powder, cumin powder, coriander powder, garam masala powder, and salt. Blend well to uniformly cover the meat. Allow it to marinate for no less than 60 minutes, or refrigerate for the time being for better character.
In an enormous pot, heat 4 cups of water to the point of boiling. Add the doused and depleted rice, narrows leaf, green cardamom cases, cinnamon stick, cloves, and salt. Cook the rice until it is 70-80% cooked (parboiled). Channel the rice and put it away.
In a different huge, profound lined dish, heat some oil or ghee over medium intensity. Add the marinated meat and cook until it is sautéed and cooked through. You can add a little water if necessary to forestall staying.
Preheat the stove to 180°C (350°F) in the event that you intend to prepare the biryani.
In a similar skillet with the cooked meat, layer half of the parboiled rice over the meat. Sprinkle half of the seared onions, saffron milk, cleaved coriander leaves, and slashed mint leaves on top of the rice.
Layer the leftover rice over the main layer and top it with the excess seared onions, saffron milk, coriander leaves, and mint leaves. Sprinkle ghee or dissolved margarine over the top.
Cover the container firmly with a top or aluminum foil. In the case of utilizing the broiler, place the dish in the preheated stove and prepare for around 30-40 minutes until the flavors merge together and the rice is completely cooked. If cooking on the burner, decrease the intensity to low and cook for around 30-40 minutes, or until the rice is completely cooked and seasons are very much consolidated.
Once cooked, eliminate the container from the intensity or stove and let it rest for 10-15 minutes.
Tenderly cushion the rice with a fork prior to serving. Serve the meat biryani hot with raita (yogurt sauce) as well as a side plate of mixed greens.
Partake in your tasty meat biryani!
