Ever wonder why Muslim Briyanis are way better than any other. Their secret ingredients are 30 to 99 different Aroma spices that are available on planet Earth, heavy garam masala that makes your mouth spell like briyani for 48 hrs and high quality meat and rice. With the help of a Bhaai Aunty I know and researching the Internet(Yes, I call it research now), I've written a recipe that looks easy to make but involves a restaurant level effort. (if you are lazy enough to make Bhaai briyani- DIE daw)
Let's cook some serious Bhaai briyani people!
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MARINATING MEAT 1 KG meat (chicken OR lamb) 1-1⁄2 cups CURD 1⁄2 cup onion (chopped) 2-1⁄2 tsp ground coriander/கொத்தமல்லி 2-1⁄2 tsp ground cumin/சீரகம் 2-1⁄2 tsp lemon juice 1-1⁄4 tsp each salt 1⁄2 tsp garam masala 1⁄2 tsp tumeric pinch each of sugar and black pepper 2-3 tsp ghee (or substitute butter) 1 large onion (chopped) 3-4 large cloves of garlic/பூண்டு 1-1⁄4 tsp chopped ginger 2 large tomatoes 2 bay leaves/briyani leaves
Put meat(sliced into cubes) in a large bowl.
Combine curd, onions, and spices and pour over meat.
Cover and let marinate 2-4 hours at room temperature.
Heat ghee in an oven-safe pan, fry onion, garlic, and ginger over medium heat for 2-3 min.
Add tomatoes, bay leaves and meat mixture.
Cook, stirring for 10-15 minutes.
1⁄2 tsp pepper 1⁄2 tsp cumin seeds/சீரகம் 1⁄2 tsp coriander seeds/கொத்தமல்லி 1⁄4 tsp fresh ginger, minced/துண்டு துண்தாக வெட்டப்பட்டது 4 small cinnamon sticks/இலவங்கப்பட்டை குச்சிகள் 8 cloves/கிராம்பு 8 cardamoms crushed/ஏலக்காய் 2 bay leaves/briyani leaves 2-1⁄2 cups chicken or lamb stock/ஊறவைத்த தோல் பதனிடுதல் pinch of salt 1⁄4 tsp saffron-threads/குங்குமப்பூ (Optional) 2 cups rice (Basmati)
Make a bouquet garni with spices (using cheesecloth/லேசான துணி or similar to contain spices).
Bring stock and garni to a boil, add salt and sprinkle in saffron.
Bring to a boil, add rice.
Simmer/Boil for 1⁄2 hour or according to rice package.
BIRYANI 6 tbsp ghee (or substitute butter) 1 large onion 2 green chilies (optional) 1⁄2 cup each chopped almonds, cashews, and raisins(optional but suggested) 1-1⁄4 cups of marinated chicken or lamb 2-1⁄2 tbsp rose water (optional)
Heat 3 tbsp ghee in a large pan with a tight-fitting lid.
Brown onion, then add chilies, almonds, cashews, raisins and boiled RICE. Stir 1-2 minutes over medium heat.
Layer 1/3 of the rice and spread 1⁄2 MEAT WITH MARINADE overtop in a roasting pan.
Add half the remaining rice and cover with remaining meat mixture.
End with rest of the rice mixture.
Pour in the stock and remaining ghee.
Sprinkle with rose water.
Heat it in medium temperature for 30-35 minutes with lid closed.
Unaku ena bah, Briyani lam senjita!
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