Biriani
Author: Stuart Millington Publishing date: 16.11.2002 16:52
Chef: 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 cummin
- 1 teaspoon ground coriander
- 2 ground cardamons
- 5 ground black peppercorns
- 2 ground cloves 1/4 teaspoon chilli powder
Spices 2:
- 2 ground cardamons
- 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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