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Traditional 'Biryani' ...

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Zainab_M
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« on: December 14, 2006, 01:30:42 am »

 BismEm



The extraordinary taste of Pakistan ..

Biryani can also be referred to as 'Pilaff.'

For preparing the meat, you could either use one of the many Biryani mixes available in the stores or you could prepare it with your own traditional family recipe.  The choice is yours.  As for me, being lazy as I am .. that combined with my considerable lack of traditional culinary skills and the variety of packet mixes on the store shelves, I find it much too tempting not to use either Shan or Naitonal Biryani mix instead of racking my head over a traditional biryani or korma recipe. 

Well, to begin with, you'll require 3 considerably large cooking containers.  One for cooking the meat korma, the second for boiling the rice and the third for mixing the cooked meat & rice into layers, which is the actual Biryani.



INGREDIENTS:

1 packet Shan's or National's Biryani Mix.  Sindhi Biryani Mix is best.
1 kilogram of lamb or chicken
3 coffee mugs Basmati Rice (long grain)
One quarter cup plain Yogurt beaten
1 tbsp. Garlic Paste (crushed)
1 tbsp. Ginger Paste (crushed)
1 tbsp. Mixed Spices
Some fresh corriander leaves (chopped)
2 or 3 Bay Leaf 
A small bunch of whole spices i.e. cardamoms, cloves, cinamon
4 medium Onions (chopped)
½ kg Potatoes cut into quarters
1 Tomatoes
¼ tsp. Yellow Food Color plus pinch of saffron (soaked in Kewra water)
Cooking Oil


METHOD:

Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, Biryani mix, yogurt, tomatoes to the rest of the onion. Cook until water evaporates and meat is almost tender.

Then add potatoes. Cook on medium heat for a while till potatoes are tender. When done set aside.

In a large pot add water with salt and all of the whole spices.  When water boils, add rice. When almost tender, remove from cooker and drain the water.

In a third cooking container, put layers of rice and meat one by one with a last layer of rice on top. Sprinkle each layer of rice with yellow food colour mixed with kewra water and pinch of saffron.  Place pot on a griddle or a thick based large skillet and simmer for an hour.  That's it .. you're done.

Serve hot with 'Raita' (whipped yogurt seasoned with powdered spices and pinch of crushed garlic) and plain salad without dressing (i.e. lettuce, tomatoes, onions, cucumber).

Each time I've made this, it's come fantastic!




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Please noteSlightly away from the traditional biryani pilaf, I always add potatoes with the rice and meat. 
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Ruhi_Rose
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« Reply #1 on: December 17, 2006, 02:58:15 am »

 salamem

thanks sis.  i tried this yesterday.  though i'm no pro of pak food, it came out great  teethsmile
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