Parsi Biryani (Flavoured rice mixed with spicy meat)
- 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
- 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
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