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08 May 2014,11:09 by
J.Sujatha

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PARSI BIRYANI

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil in a kadhai; fry only half the onions till brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Keep aside.
  • In the same oil, fry the remaining onions till transparent. Add ginger-garlic paste and saute. Add red chilli powder and whole spices; saute slightly.
  • Now add the lamb / chicken and cook on medium heat. When the water evaporates, add yoghurt gradually, bit by bit, till all is used up. 
  • Add just enough water to cook the lamb / chicken till tender. There should be no gravy left.
  • Boil the rice in plenty of water with salt. When almost done drain it.
  • In a large vessel, spread a layer of rice, then a layer of cooked lamb / chicken, and some fried onions. Continue the layering till all the rice and lamb / chicken are used up. Top with fried onions.
  • Mix the saffron with the yellow food colour mixture and pour it over the rice mixture. Do not mix the rice at this point.
  • Bake in the oven for 30 minutes. Remove from the oven and immediately cover the rice with a wet cloth. Then place a lid on the vessel.
  • Before serving, remove the cloth and lid and serve the biryani on a big, rice platter.

INGREDIENTS

  • 1 kg Lamb / Chicken, cut into pieces 
  • 650 grams Basmati Rice 
  • 125 ml IDHAYAM sesame oil
  • 4 Onions, large, chopped lengthwise 
  • 1 tablespoon Ginger-garlic paste 
  • 1 teaspoon Red chilli powder 
  • ½ teaspoon Black peppercorns 
  • ½ teaspoon Cloves 
  • ½ teaspoon Cinnamon, 1" sticks 
  • ½ teaspoon Green cardamom 
  • ½ teaspoon Mace 
  • 250 grams Yoghurt 
  • Salt to taste
  • A few drops Yellow food colour, dissolved in 50 ml milk 
  • A few strands of Saffron

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