Description
Biryani is a dish that came to India during the period of Muslim conquest. The classic biryani of course is prepared from mutton. But he is so popular across the country that now found lots of options: with chicken and dried fruit and vegetables - depending on the religion and as it is banal sounds, from the family's wealth. To say about biryani. what is it fragrant, it does not say anything. Unlike risotto, it uses a lot more spices that form a Symphony of smells and tastes.
Ingredients
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Lamb
1.5 kg
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Butter
70 g
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Carrots
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Onion
2 piece
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Garnet
1 piece
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Turmeric
1 tsp
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Spices
3 Tbsp
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Vegetable oil
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Barberry
3 Tbsp
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Garlic
3 piece
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Figure
500 g
Cooking
1. Take 1 shoulder and brisket. Chop into small pieces.
2. To prepare the onions and carrots, cut them into strips.
3. Now the most important: spices. They make the dish. Unlike pilaf, biryani is prepared with a very large amount of spices. Here is a rough layout (you can adjust according to your taste, but to start, try my version). Cloves 10 pieces black Pepper peas – 8 PCs green Cardamom – 10 pieces black Cardamom – 1 piece Bay leaf – 1 coriander – 1 tsp Ground cumin – 1 tsp Ground cinnamon – 0.5 tsp. All that bean, grind in a coffee grinder. Add the coriander, cumin and cinnamon. Supposed to be divinely aromatic blend. Bay leaf, then throw in the meat just.
4. Pour into a wide frying pan with vegetable oil and carefully heat it. In meat it is necessary to add salt, then quickly fry until Golden brown over high heat so that it "sealed" and gave no juice.
5. Then add 2 tsp of our spices and continue to fry, literally a minute to let the spices open up yourself.
6. Then add the water, Bay leaf and simmer until tender over low heat. Don't worry if you have already soft meat will remain in the pan of water – it will be used later.
7. When you put stew meat, do some rice. I have basmati. I'm very spoiled in this respect - in India what kind of rice take, will still be basmati )). But, in principle, you can take any long-grain rice, only in this case, you must be sure that it is prepared quickly and not glued, otherwise, write-was gone. So, wash the rice 3-4 times under running water and soak at least half an hour. And so, let it stand until, until the meat is ready.
8. When you make sure the meat is already quite matured, start the roast onions. Take any thick-walled container (a pot, a cauldron, etc., I have a wok), pour a little vegetable oil and fry the onions until Golden brown.
9. Here's how it is supposed to work.
10. Then add the carrots and continue to fry for 3-4 minutes.
11. In principle, the carrot itself gives the rice a Golden hue. But I'm a perfectionist, and therefore add 1 tsp of turmeric.
12. And get this result. Of course, you can use saffron, but at the time I had, and I cost budget option in the form of turmeric.
13. Wash and soak the barberries.
14. Now, if in the stew you have liquid in the pan, then add it to the mixture of onions and carrots.
15. Drain water from soaked rice in advance and add it to the onions and carrots. There barberry. Season with salt to taste. Stir and look to liquid was 1 finger above the level of the mixture. If the broth from the meat, which we added earlier is not enough, add some water to the desired volume. I don't really like fatty lamb, so I try to take lean meat. But the pilaf requires fat. And that this fat is still softer, at this stage, add butter.
16. And only then spread the meat.
17. Stir. Add 1 teaspoon of our spice. Add the unpeeled garlic. Can slices, and a head. Bring to the boil, close with a tight lid and put on slow fire. As the rice we were already soaked, and the meat is brought to a soft condition, after 10-15 minutes the biryani will be ready. Remove the flame, stir carefully and leave under the lid for another 5 minutes.
18. Spread on a dish, top, put up a whole head of garlic, which has evaporated, and sprinkle with pomegranate seeds. Bon appetit! To the biryani very well served with pickled onions, the recipe of which I'll post next.
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