Biryani

🥘 Ingredients

Fried Shallots & Potatoes

• fried-shallots
  1 batch
• potatoes (Yukon Gold)
  3

Gravy

• Bombay Biryani Masala (Shan brand)
  3 tbsp
• bay leaf
  1
• black cardamom
  1
• cauliflower (florets)
  300 g
• cinnamon stick
  1
• dried cranberries
  4 tbsp
• ginger-garlic paste
  2 tbsp
• green beans (chopped)
  200 g
• lemon juice
  1/2 lemon
• meat (goat, lamb, or chicken thighs, skinless and bone-in)
  800 g
• red onions (finely diced)
  300 g
• salt (10g)
  2 tsp
• tomatoes (finely diced)
  300 g
• turmeric (2g)
  1 tsp
• water (240ml)
  1 c
• yogurt (120g)
  1/2 c

Rice

• basmati rice (500g)
  2.5 c
• bay leaf
  1
• black cardamom
  1 pod
• cinnamon stick
  1
• cumin seeds
  1 tbsp
• green cardamom
  4 pods
• salt
  3 tbsp
• water
  8 c
• white vinegar
  3 tbsp

Saffron Cream & Herbs

• cilantro
  4 tbsp
• cream (60ml)
  4 tbsp
• mint
  4 tbsp
• saffron
  1 pinch

Fried Shallots & Potatoes

1. 1

   Make 1 batch fried-shallots .

   fried-shallots: 1 batch
2. 2

   Peel and quarter potatoes . Return reserved shallot oil to pot, place over high heat, and cook potatoes until golden brown. Remove potatoes and set oil aside.

   potatoes: 3 (Yukon Gold)

Gravy

1. 1

   In a large bowl, combine meat with yogurt , lemon juice , turmeric , Bombay Biryani Masala , and salt . Let marinate for at least ⏱️ 30 minutes .

   meat: 800 g (goat, lamb, or chicken thighs, skinless and bone-in), yogurt: 1/2 c (120g), lemon juice: 1/2 lemon, turmeric: 1 tsp (2g), Bombay Biryani Masala: 3 tbsp (Shan brand), salt: 2 tsp (10g)
2. 2

   In a dutch oven, add 1/4 cup of the reserved shallot oil and saute red onions until translucent. Add ginger-garlic paste , cinnamon stick , black cardamom , bay leaf , and tomatoes . Cook on medium-low until the oil starts to separate.

   red onions: 300 g (finely diced), ginger-garlic paste: 2 tbsp, cinnamon stick: 1, black cardamom: 1, bay leaf: 1, tomatoes: 300 g (finely diced)
3. 3

   Add meat and marinade and cook until tender—about ⏱️ 30 minutes for chicken and ⏱️ 2 hours for goat or lamb. If using goat or lamb, add water at this step. Taste and adjust flavoring as needed.

   water: 1 c (240ml)
4. 4

   Add fried potatoes, cauliflower , green beans , and dried cranberries for the last ⏱️ 10 minutes .

   cauliflower: 300 g (florets), green beans: 200 g (chopped), dried cranberries: 4 tbsp

Rice

1. 1

   Rinse basmati rice until clear, then soak for 10 to ⏱️ 20 minutes . Meanwhile, boil water in a separate pot along with bay leaf , black cardamom , green cardamom , cinnamon stick , and cumin seeds .

   basmati rice: 2.5 c (500g), water: 8 c, bay leaf: 1, black cardamom: 1 pod, green cardamom: 4 pods, cinnamon stick: 1, cumin seeds: 1 tbsp
2. 2

   Once vigorously boiling, add white vinegar , salt , and rice. Cook until the pot comes back to a boil and the rice is about 70% done, ⏱️ 10 minutes (the grains should be softened on the outside but still have a firm, hard core when bitten into). Drain and rinse in cold water. Set aside.

   white vinegar: 3 tbsp, salt: 3 tbsp

Saffron Cream & Herbs

1. 1

   Grind saffron in a mortar and pestle to a powder, then add to a bowl with cream . Microwave until well infused.

   saffron: 1 pinch, cream: 4 tbsp (60ml)
2. 2

   Chiffonade cilantro and mint .

   cilantro: 4 tbsp, mint: 4 tbsp

Layering & Baking

1. 1

   Preheat oven to 170°C.
2. 2

   Now layer the biryani: spread half of the saffron cream on the bottom of the dutch oven, then top with a thin layer of rice. Then add the meat and vegetables, then the rice, herbs, and half the fried shallots in a couple layers. Thin out remaining saffron cream with some water and sprinkle on top of the rice.
3. 3

   Set it on high for the first 5 to ⏱️ 10 minutes uncovered, then cover and transfer to preheated oven. Let bake for ⏱️ 20 minutes , then remove and let sit for ⏱️ 10 minutes .

Serving

1. 1

   Serve with cucumber-pomegranate raita and remaining fried shallots.