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Title : Nasi Biryani Recipe
link : Nasi Biryani Recipe

Nasi Biryani Recipe

id = "post-body-1237215252539122528"> Ingredients:

2lb lamb or chicken, cut into fairly large pieces
2 cups plain yogurt
2 cups basmati rice
2-3 tablespoons chili powder
1 large onion, finely chopped
2 large onions, chopped thinly sliced ​​
1/2 cup thinly sliced ​​almonds
A few strands of saffron
4 tablespoons golden raisins
2 tablespoons hot milk
2 cups water
1 cup ghee
Salt to taste

for the marinade:
2 medium onions, sliced ​​
2 teaspoons poppy seeds
1 sprig fresh mint leaves
4 cardamoms green seeds
4 cloves
6 cloves garlic
cinnamon stick 1 inch, dissolved
4 inches sliced ​​ginger
How to make Nasi Biryani:

for the marinade:
routine teeth, poppy seeds, cinnamon stick, cardamom, onions, ginger, mint leaves and garlic to a fine paste.
Combine yogurt and chili powder with the ground paste, mix well.
Add this with meat and shield
Marinate meat for about 2 hours, better overnight in the refrigerator.
To prepare Lamb:

Heat the wok and add 3-4 tablespoons of butter.
Fry the onion into thin slices until lightly browned.
Remove, drain on paper towels.
Apply the same procedure for almonds into thin slices, keep aside.
For the same wok, add the chopped onion and fry until light brown.
Add the marinated lamb and cook until golden brown.
Add the water and salt to taste.
Bring to a boil, reduce heat to medium-low heat.
Cover and simmer for about 45 minutes, stirring occasionally.
If you start too dry add a little water.

To prepare saffron rice:
Wash rice in cold water at least 3 times.
Drain well and keep aside for about 20 minutes.
In a wok, heat 3-4 tablespoons of butter over medium-high heat, fry the rice until the rice grains are translucent, for about 10 to 12 minutes.
Remove from heat, add salt, mix well and set aside.

Stratification Lamb Biryani Rice:

Take a large roasting pan and add a layer of one third of the rice, followed by a layer of lamb cooked about half the lamb and a few tablespoons sauce lamb.

Sprinkle third of fried onions, raisins, fried almonds and a few drops of saffron threads they have been mixed with milk.

Make a second layer of rice and add the rest of lamb, a third of the fried onions, raisins, almonds, a few tablespoons of lamb sauce and a few drops of saffron and milk.

Add the final layer, the rice and the rest of saffron and milk.

Sprinkle 3 to 4 tablespoons melted butter on top.

Add enough water until the water level is about 1/2 inch above the top of the rice

Now cover the pan with a tight fitting lid or high resistance tight aluminum paper.

Place the pan in a preheated oven at 450F, cook for about 45 minutes, until rice is cooked.

With a wooden stick, fluff the rice.

decorate with a few sprigs of mint leaves and the remaining fried onions, raisins and almonds.

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