Biryani II
1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent
Posted by Malini on October 17, 1997 at 17:38:49

This particular dish has more of an Indian flavor to it than
the other biryani recipe.

Serves 6.


1 lb meat (chicken/mutton), cut into 1 1/2" cubesBiryani
2 cups rice, washed and drained
1/3 cup raisins
1/3 cup green peas (optional)
1/3 cup cashew nuts
5 cloves garlic, minced
1 inch piece of ginger, finely grated
1 tsp chillie powder
1 tbsp curry powder
2 medium onions, sliced into rings
2 medium tomatoes, diced
5 mint leaves
1/2 tsp of turmeric
3 large potatoes, peeled and diced
5 tbsp butter or ghee
3 cardamoms
3 cloves
2 inch stick of cinnamon
salt to taste


Saute the onions and the cashew in the butter until golden brown,
about 5-7 minutes. Add the green peas and raisins and fry for a
few more minutes. Remove from the fire, and put them aside.

Put the ginger, garlic, chillie powder, curry powder into the
same pan used above and saute for 3-4 minutes. Add the meat and
saute. Mutton should be sauted for about 7-8 minutes, while the
chicken will take about 4-5 minutes. The meat should be about half
cooked at the end of this step.

Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric,
mint leaves and salt and saute for 2 minutes. Add a little water
and cook until the meat is almost cooked. Now add the rice and
potatoes. Add the rest of the water and simmer covered, on a very
low flame for 15-20 minutes, until the rice is cooked.

If you are using a rice cooker the transfer the meat to the rice cooker,
add the rice and sufficient water and cook according to directions.

Serve hot, garnished with the fried onions.
Print this recipe       Email this recipe

comments powered by Disqus

© Malini's Kitchen :: Sri Lanka Recipes


Back to InfoLanka