Rafed English

The Best Biryani

Servings: 20


5 lbs goat meat or 5 lbs chicken
4 tablespoons canola oil
3 medium onions
2 teaspoons garlic paste
2 teaspoons ginger paste
2 (14 1/2 ounce) cans diced tomatoes
1/4 cup yogurt
1 teaspoon chili powder
10 whole cloves
8 green cardamom pods
4 black cardamom pods
10 black peppercorns
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons garam masala
2 teaspoons curry powder
1 cinnamon stick
4 teaspoons salt
2 bay leaves
10 dried plums
4 fresh green chilies
2 tablespoons fresh cilantro
1 pinch saffron
9 cups basmati rice
15 cups water


1. Soak rice for half an hour.

2. Cook in rice cooker with 15 cups of water. Cook rice until almost done.

3. Fry onions in oil until golden brown.

4. Add ginger and garlic.

5. Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.

6. Add yogurt.

7. Add tomatoes and cook until dry.

8. Add meat.

9. Add green chiles.

10. Cook until meat is done and add water if needed.

11. Add cilantro.

12. Mix saffron with hot water.

13. Layer rice and meat mixture and sprinkle with saffron mixture.

14. Put in oven at 350°F for 20 minutes.

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