Meat Biriyani

Ingredients:

Meat (chicken/lamb)-1/2 kg
Rice-1 cup
Green chilies-2(cut lenthwise)
Onions-1(cut lengthwise)
Tomatoes-1 (cut lenthwise)
Butter/Oil-2 tsp
Salt-1/4 tsp
Water-4-5 cups

To Season:

Mustard seeds-1 tsp
Cumin seeds-1 tsp
Cardamom-2
Cloves-2
Cinnamon -1 inch
Mint leaves-Few
Curry leaves-Few

To Marinate:

Ginger garlic paste-1 tsp
Turmeric-1/2 tsp
Pepper-1/2 tsp
Chilli powder-1tsp
Salt-1 tsp
Corriodar powder-1 tsp
Yougurt-2 tsp


Preparation:

1. Place the chicken in a bowl and do marinate by the items given in to marinate.

2. The most important thing in doing biriyani is cooking of rice.Soak the rice for about 30 minutes.In this way the rice will get expanded and cooked properly.
Note:If soaking is not done the biriyani will not come to the expectation.

3. Boil the water in the pan.Add 1 tsp of oil and required salt.Drain the water from the soaked rice and add to the boiling water.

4. Care should be taken that rice should not be cooked fully in this stage.it should be half done.Because Rice is going to sit zt the top layer while doing biriyani.

5. When the rice starts boiling check the rice by taking a single grain.when it is half done, drain the water.Take the rice ,keep aside.

6. Take a pan with a tight lid.if the lid is not tight,doesnt matter,spraed a kitchen cloth between lid and pan.

7. In 1 tsp of oil season the items given in for seasoning.when it starts spluttering add onion,green chillies,tomotoes.Fry until it turns brown.

8. Now place the marinated chicken/lamb as such.Dont saute or do anything,Keep it as such.Using a spatula/laddle just level it up.It doesnt matter how much the meat is,but make sure that it should leveled.

9. The biriyani is made of layers.Now the bottom layer is ready.And now the rice is placed at the top layer and leveled.

10. If needed saffron(1 tsp) ca be added to add richness.Cover using the lid.If the lid is not tight,cover it using a clean kitchen cloth.

11. This biryani is mainly prepared using steam.so care should be taken while covering the pan.As the chicken in nature contains water content,it oozes out while steaming and that is enough for preparig the biryani.So there is no neccesity of adding water in excess.

12. The heat should be maintained as follows:
In High Flame -For abt 5 mins.
In Medium Flame -For abt 15 mins.
In Low Flame -For abt 10 mins.
On the whole it takes 30 mins.

13. Now open the lid ,Garnish using corriondar leaves ad serve hot.It goes well with Raita /kuruma.