Biryani

Biryani

Ingredients
1 kg meat (chicken/Iamb/prawns)
4 cups basmati rice
6 cups of Water
2" piece of ginger
10 cloves garlic
10 green chilies
3 large onions sliced
3 large tomatoes sliced
Mint leaves & coriander leaves - 1 tbsp each
A pinch of saffron
6 large potatoes
1 tsp turmeric powder Oil /butter
6 cardamoms
6 cloves
4" stick of cinnamon
1 bay leaf
Salt to taste
 

STEP-A:

1. Make a paste of ginger, garlic and green chilies.
2. Peel, cut and wash the potatoes in 1.5" pieces.
3. Clean and wash the rice.

STEP-B:

1. Clean and cut the meat to big sizes and keep aside.
2. Fry the onions till golden brown. Remove the onions, drain of oil. Chuck the ginger-garlic-chili 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.