Biryani (fancy Rice Casserole)

Biryani (fancy Rice Casserole)


  • 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.

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