Biryani Rice

فاطمة العلوينيChef

Ingredients

• 4 cups basmati rice
  4 cup
• 2 kilograms of lamb, from the shoulder cut into large pieces
  2 kilogram
• 6 medium-sized onions, chop 4 and cut 2 into wings
  6 pieces
• 10 cloves of crushed garlic
  10 clove
• 0.5 kilograms of tomatoes, sliced
  0.5 kilogram
• 3 green bell peppers, sliced
  3 pieces
• 3 green hot peppers
  3 pieces
• 0.5 kilograms of yogurt
  0.5 kilogram
• 1 tablespoon of chopped parsley
  1 tablespoon
• 4 boiled eggs
  4 pieces
• 5 medium-sized potatoes, boiled, peeled, and cut in half
  5 pieces
• 2 tablespoons of ghee
  2 tablespoon
• 1 tablespoon of oil
  1 tablespoon
• 1 tablespoon of ghee
  1 tablespoon
• 2 cloves of mastic
  2 clove
• 0.5 teaspoon of saffron, soaked in 1/4 cup of hot water
  0.5 teaspoon
• 1 tablespoon of ground biryani spices
  1 tablespoon
• 1 tablespoon of whole biryani spices
  1 tablespoon
• 0.5 teaspoon of lemon salt
  0.5 teaspoon
• 1 tablespoon of salt
  1 tablespoon

Steps

1. 1

   Boil the meat with whole biryani spices, one onion, and salt.

   Required Tools:

   Pot

   5 min
2. 2

   Mix the yogurt with the ground spices, garlic, half the amount of saffron, and lemon salt.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   After boiling the meat, strain it from the broth.

   5 min
4. 4

   Wash the rice, boil it in the meat broth, making sure to set aside a cup of the broth.

   Required Tools:

   Pot

   5 min
5. 5

   Heat two tablespoons of ghee, add the chopped onion, and sauté until golden. Add the boiled meat and stir for 5 minutes, then add the boiled potatoes followed by the sliced sweet and hot peppers, and finally add the sliced tomatoes.

   Required Tools:

   Frying Pan

   5 min
6. 6

   Pour the yogurt mixture and the cup of broth over them, and let it simmer on low heat for ten minutes.

   10 min
7. 7

   After the rice is boiled, drain it completely and add it to the mixture, being careful not to stir the rice.

   5 min
8. 8

   Heat a tablespoon of ghee with mastic and pour it over the rice, adding the remaining saffron on top of the rice.

   5 min
9. 9

   Cover the pot of rice with aluminum foil, seal it tightly, and place it in the oven at a temperature not exceeding 100 degrees for 45 minutes.

   Required Tools:

   Oven

   45 min
10. 10

    Fry the onion wings in oil and drain them completely.

    Required Tools:

    Frying Pan

    5 min
11. 11

    Turn the pot of rice onto a round plate, sprinkle with chopped parsley and fried onions, and garnish with boiled eggs.

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags