Biryani rice recipe

Biryani rice recipe

Biryani rice recipe

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Biryani rice recipe

Ingredients

  • • 16 ounces shoulder meat, cubed
  • • 2 cups long grain rice, Basmati, washed
  • • 3/4 cup chopped onion
  • • 2 tablespoons shortening or butter
  • • 1/4 teaspoon saffron threads, soaked in 1/4 cup of water
  • • 1 teaspoon ground dried coriander
  • • 1 teaspoon ground cinnamon
  • • 1 teaspoon ground ginger
  • • 1 teaspoon cumin seeds
  • • 4 cups chicken stock
  • • Salt, as desired
  • • 2 bay leaves
  • • 1/4 teaspoon ground clove
  • • 1/2 teaspoon ground nutmeg
  • • 1/2 cup finely chopped fresh coriander
  • • 2 tablespoons butter
  • • 1/2 cup fried onion rings, for garnish
  • • 2 ounces roasted cashew nuts
  • • 1/2 cup seeded raisins

Instructions

  1. • Heat shortening in a pot over low heat.
  2. • Stir in onions until golden.
  3. • Stir in meat.
  4. • Add coriander, dried and fresh, bay leaves and spices, except saffron.
  5. • Stir until meat becomes golden.
  6. • Remove bay leaves.
  7. • Add salt, saffron, chicken stock and rice to the same pot.
  8. • Add butter. Cover pot.
  9. • Cook over low heat until tender and water evaporates.
  10. • Mix mixture with a spoon.
  11. • To serve, line a large serving platter with rice-meat mixture, sprinkle fried onion rings, cashew nuts and sultanas.
  12. • Serve hot.