Recipe: Biriani

Biriani by N.C. Strugnell

Ingredients

  • 1 lb meat (beef, lamb, pork or prawns)
  • ghee
  • 1 large onion
  • 1 clove garlic
  • 1″ fresh ginger, chopped
  • 1 tin chopped tomatoes
  • 3 tablespoons lemon juice
  • 2 cups basmati rice
  • 1/4 teaspoon saffron
  • 2 tablespoons warm milk
    1/2 pint meat stock (chicken or beef depending on meat used)

Spices 1

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 ground cardamoms
  • 5 ground black peppercorns
  • 2 ground cloves 1/4 teaspoon chilli powder

Spices 2

  • 2 ground cardamom
  • 2 whole cloves
  • 2″ piece cassia
  • 2 bay leaves

Method

  • Fry 3/4 of the onion, chopped with the ginger and chopped garlic until golden.
  • Add Spices 1 and lemon juice after further minute.
  • Add meat and cook, covered on very low heat for 1 hr, less if using prawns.
  • The meat should become very dry and be coated with the mix. Add salt to taste.
  • While the above is happening preheat oven to 325F, 160C gas mark 3.
  • Soak saffron in warm milk for 10 mins. Boil rice for 5 mins and strain.
  • Fry remaining onion in some ghee.
  • Add stock, saffron and rice and return to boil.
  • Strain, retaining liquid.
  • In a flat dish put a layer of half the rice, then spices 2, then the meat, then the remainder of the rice.
  • Cook in the preheated oven for 1 hr.

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