Biryani is an easy to make rice dish. It is light and spicy. Usually the meat used is mutton; but you can use whatever eg. beef, chicken, fish and prawns; whatever.
Typically the spices are star anise, cinnamon, cardamon and cloves. The rice is initially cooked separately.
Here is my mutton (or chicken) biryani recipe for 4 people.
- 300g basmati rice (1.5 cups)
- 25g butter, prefer ghee (2tbsp)
- a large onion, slice finely
- a bay leaf
- 3 cardamom pods
- a teaspoon of turmeric
- some cinnamon and star anise if you wish
- ½ cup of raisins (prefer sultanas)
- 750ml of chicken stock
- 4 generous tbsp curry paste
- 0.5kg mutton, lamb or chicken thighs; dice coarsely
- Chopped coriander and toasted almond slices when serving
Soak the rice in warm (not hot) water for 5 minutes.
Rinse, drain and repeat ie. rinse and drain twice.
Heat butter in large saucepan, gently cook onions and the spices for 7 minutes
Add the turmeric, meat and curry paste. Cook for 3 minutes.
Add the rice and raisins, stir in, add stock and bring to boil.
Cover the pan, lower the heat and cook for 10 minutes. A tight fitting lid is essential.
Turn the heat off and let it sit for 15 minutes. Don’t lift the lid and peek.
Stir through half the coriander.
When serving add the toasted almonds and the remaining coriander.