Potato Biryani

Latifa Al-SharifChef

Ingredients

• 3 cups basmati rice, soaked
  3 cup
• 300 grams veal, medium-sized cubes
  300 gram
• 1 cup onion, chopped
  1 cup
• 4 cloves garlic, crushed
  4 clove
• 1 teaspoon fresh ginger, grated
  1 teaspoon
• 3/4 cup green pepper, chopped
  0.8 cup
• 3 green chilies, whole (or to taste)
  3 pieces
• 1 1/2 cups tomatoes, peeled and chopped
  1.5 cup
• 1 tablespoon tomato paste
  1 tablespoon
• 1/4 cup meat broth
  0.3 cup
• 1/4 teaspoon garam masala
  0.3 teaspoon
• 1 1/2 teaspoons curry
  1.5 teaspoon
• 1/4 teaspoon paprika
  0.3 teaspoon
• 4 cups potatoes, diced and fried
  4 cup
• 4 cups hot water, for cooking the rice
  4 cup
• Salt and black pepper
  0

Steps

1. 1

   In a pot, place the meat with a quantity of room temperature water over high heat to boil for an hour or until cooked (when the water boils, skim off the foam and add the spices).

   Required Tools:

   Pot

   60 min
2. 2

   To prepare the biryani mixture: In a suitable pot, heat the oil and sauté the onion, then add the garlic and ginger, followed by the chopped green pepper. Then add the tomatoes, tomato paste, a quarter cup of meat broth, the whole chilies, the meat cubes, salt, black pepper, and spices. Let it simmer for about 20 minutes on low heat with the lid on to allow all the flavors to meld together.

   Required Tools:

   Pot

   20 min
3. 3

   To cook the biryani: In a suitable pot, place two-thirds of the drained and salted rice, then add all the sauce and spread it over the rice, followed by the potatoes, and then the remaining rice on top. Pour in the boiling water and leave it on high heat until bubbles appear, then reduce to low heat with the lid on until cooked and serve with cucumber in yogurt.

   Required Tools:

   Pot

   20 min

Nutrition Facts

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

Dietary Features & Tags