Recipe#11805

Title: Biryani 09

From: Miriam Podcameni Posvolsky miriamp@pobox.com 
 Newsgroups: rec.food.recipes 
 Subject: Biryani 
 Date: 28 Aug 1998 05:24:11 -0600 
 Message-ID: <35E08128.2E7@pobox.com> 

1 pound boneless meat (chicken/lamb), cut in 1 inch strips
 2 cups rice, washed and drained
 5 cloves garlic
 1 1 inch piece  ginger
 5 dried red chillies
 2 medium onions, sliced into rings
 2 medium tomatoes, diced
 5 mint leaves
 1 pinch saffron (optional)
 3 large potatoes, peeled and diced
 1/2 teaspoon turmeric powder
 3 tablespoons butter
 3 pods cardamom
 3 cloves
 1 2 inch stick cinnamon
 salt to taste
 Make a paste of the garlic, ginger and chillies in a food processor.
 Saute the onions in the butter until golden brown, about 5-7 minutes.
 Remove the onions, and put them aside. Put the ginger-garlic-chili
 paste into the same pan used above and saute for 3-4 minutes. Add
 the meat and saute. Lamb should be sauteed for about 7-8 minutes,
 while the chicken will take about 4-5 minutes. The meat should be
 about half cooked at the end of this step Add chopped tomatoes,
 cloves, cinnamon, cardamom, turmeric, mint leaves and salt and
 saute for 2 minutes. Add a little water and cook until the meat is
 almost cooked. Now add the rice and potatoes. Add the rest of the
 water and simmer covered, on a very low flame for 15-20 minutes,
 until the rice is cooked. Serve hot, garnished with the fried
 onions.
 Makes 6 servings.