Biryani page 3 of 4
Prepare the meat by cutting it into pieces (1” in size approx.)
Finely chop both the garlic and ginger
Put 1 tablespoonful of ghee into a large pot (this pot will eventually go into the oven so it
should have a well fitting metal lid), add the cinnamon, cardamom and cloves and fry
gently, uncovered, for a few moments. Then add the fennel seeds, garlic and ginger. Fry
this for about 4 minutes, stirring the whole time.
Turn the heat up under the pot and add the meat pieces. Get them sizzling so as to
brown lightly, stir frequently to stop them sticking. Add a litle more ghee if everything
seems too dry.
Now back the heat down and start to add the yogurt one tablespoonful at a time
constantly stirring so that each spoonful of yogurt is absorbed and distributed before you
add the next.
Finally add your preferred portion of hot oil, all the white wine and a teaspoonful of salt.
Cover and simmer for 30 minutes.
While this is happening bring a large pot of water, salted with a teaspoonful salt, to a
roiling boil. Throw in the basmati rice and cook for 3 minutes (stir from time to time to
keep the grains from sticking to the pot). Now quickly drain into a fine mesh colander or
similar.
Put the saffron into a small jug and pour on about ¼ cup of boiling water – leave this to
soak. At this point get the oven ready by pre-heating to 375º and checking that there is
sufficient room for the meat pot.
Method:
