Parsi Biryani (Flavoured rice mixed with spicy meat)

Parsi Biryani (Flavoured rice mixed with spicy meat)

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Servings: 8
Calories: 806

Ingredients
 

  • 2.2 lb Lamb / Chicken cut into pieces
  • 23 oz Rice Basmati or any other good quality rice
  • 3 1/2 floz Vegetable oil
  • 4 Onions large, chopped lengthwise
  • 1 tbsp Red chilli powder
  • 1 tsp Ginger-garlic adrak-lasan paste
  • 1/2 tsp Black peppercorns sabut kali mirch
  • 1/2 tsp Cloves laung
  • 1/2 tsp Cinnamon dalchini, 1 inch sticks
  • 1/2 tsp Green cardamom choti elaichi
  • 1/2 tsp Mace javitri
  • 7 oz Yoghurt dahi, sour
  • Salt to taste Yellow food colour dissolved in
  • a few drops 1/4 cup milk
  • a few strands Saffron kesar

Instructions

  • Heat the oil in a wok (kadhai); fry only half the onions till brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Keep aside.
  • In the same oil, fry the remaining onions till transparent. Add ginger-garlic paste and saute. Add red chilli powder and whole spices; saute slightly.
  • Now add the lamb / chicken and cook on medium heat. When the water evaporates, add yoghurt gradually, bit by bit, till all is used up. Add just enough water to cook the lamb / chicken till tender. There should be no gravy left.
  • Boil the rice in plenty of water with salt. When almost done drain it.
  • In a large vessel, spread a layer of rice, then a layer of cooked lamb / chicken, and some fried onions. Continue the layering till all the rice and lamb / chicken are used up. Top with fried onions.
  • Mix the saffron with the yellow food colour mixture and pour it over the rice mixture. Do not mix the rice at this point.
  • Bake in the oven for 30 minutes. Remove from the oven and immediately cover the rice with a wet cloth. Then place a lid on the vessel.
  • Before serving, remove the cloth and lid and serve the biryani on a big, rice platter.
Calories: 806 kcal
Carbohydrates: 72 g
Protein: 28 g
Fat: 44g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 94 mg
Sodium: 108 mg
Potassium: 516 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 325 IU
Vitamin C: 4 mg
Calcium: 92 mg
Iron: 3 mg
Cuisine Indian
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