Description

Biriyani

( Chicken/ beef/Mutton 500 gm )

Cooking Method:

1. Cook the Rice:

•Wash the basmati rice and soak it for 30 minutes. Drain the water.

•Heat water in a large pot. Add cinnamon, cardamom, cloves, bay leaf, and salt.

•When the water starts boiling, add the rice and cook until 90% done (the grains should be firm).

•Drain and set aside. Toss with 1 tablespoon of ghee to prevent sticking.

2. Prepare the Masala:

•Heat coconut oil or ghee in a heavy-bottomed pan.

•Add sliced onions and sauté until golden brown. Remove half for garnishing.

•Add ginger-garlic paste and green chilies; sauté until the raw smell disappears.

•Add chopped tomatoes and cook until they turn mushy.

•Stir in Orgo Biriyani Masala and turmeric powder. Cook for a minute on low heat.

•Add the meat and mix well to coat with the masala. Cook for 5-10 minutes.

•Add yogurt, mint, and coriander leaves. Cover and cook until the meat is tender. Adjust salt and finish with a splash of lemon juice.

3. Layer the Biriyani:

•In a large pot, layer the masala and cooked rice alternately. Start with a layer of masala and finish with rice.

•Sprinkle the reserved fried onions, mint, and coriander leaves on top. Drizzle with ghee.

•Cover the pot with a tight lid (seal with dough if needed) and cook on low heat for 10-15 minutes (Dum).

Biriyani Masala