Biryani Chicken Lamb Or Prawn

Serving Size : 1
Ingredients

for prepare Biryani Chicken Lamb Or Prawn

:

Amount	Measure	Ingredient - Preparation Method
2 1/2	pounds	meat - chicken, lamb,
prawns biryani chicken lamb or prawn
4	cups	rice - (ideally basmati)
10	cloves	garlic
1	2 inch piece	ginger
10		dried red chiles
3	large	onions
3	large	tomatoes
10		mint leaves
1	pinch	saffron
6	large	potatoes
1	teaspoon	turmeric powder
4	tablespoons	cooking oil or butter
6		cardamoms
6		cloves
1	4 inch stick	cinnamon

An amount of water which is "correct". If Basmati rice, then it's 1.8 cups of water per cup of rice. 1. Make a paste of the garlic, ginger and chiles. 2. Chop the onions and the tomatoes (don't mix 'em up). The onions should be rings, ideally. 3. Peel, cut and wash the potatoes in 1.5" pieces. 4. Clean and wash the rice. 1. Clean and cut the meat into 1.5" pieces. If the chicken is bony (i.e., not boneless) ignore this step. 2. Fry the onions till golden brown. This is a long and painful process, but keep the faith. Remove the onions, drain of oil, and put 'em aside. Chuck the ginger-garlic-chilly paste into the same oil. Fry for 6 minutes. Put in the meat and fry for K minutes. If lamb, K = 10; otherwise K = 5. In either case, you want the meat to be half cooked before starting stage 3. 3. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and fry for 5 minutes. Add a little water and cook till the meat is 75% cooked. This will take a short while for chicken/prawns, and longer for lamb. 4. Now add the rice and potatoes. Add the rest of the water and cook (covered) till the rice is ready. A slow flame will work better than a powerful one. Stir occasionally. 5. Serve hot, garnished with the fried onions. Source: Taj Hotel in Bombay

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