Biryani

Name: Biryani
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 20 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 5 lb goat meat; 4 tbsp canola oil; 3 medium onions; 2 tsp garlic paste; 2 tsp ginger paste; 2 can diced tomatoes (14 1/2 ounce); 0.25 cup yogurt; 1 tsp chili powder; 10 whole cloves; 8 green cardamom pods; 4 black cardamom pods; 10 black peppercorns; 1 tsp cumin powder; 2 tsp coriander powder; 2 tsp garam masala; 2 tsp curry powder; 1 cinnamon stick; 4 tsp salt; 2 bay leaves; 10 dried plums; 4 fresh green chilies; 2 tbsp fresh cilantro; 1 pinch saffron; 9 cup basmati rice; 15 cup water

Oven-baked goat, tomatoes and yogurt, warmed with ginger and chilli, a Pakistani biryani.

1 hr 30 min · Serves 20 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
Soak rice for half an hour. Cook in rice cooker with 15 cups of water. Cook rice until almost done.
2
Fry onions in oil until golden brown. Add ginger and garlic. Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.
3
Add yogurt. Add tomatoes and cook until dry. Add meat. Add green chiles. Cook until meat is done and add water if needed.
4
Add cilantro. Mix saffron with hot water. Layer rice and meat mixture and sprinkle with saffron mixture. Put in oven at 350°F for 20 minutes.
20 min