Biryani rice recipe

Recipe ingredients

• 1/2 kg, 16 oz, shoulder meat, cubed
• 2 cups long grain rice, Basmati, washed
• 3/4 cup chopped onion
• 2 tablespoons shortening or butter
• 1/4 teaspoon saffron threads, soaked in 1/4 cup of water
• 1 teaspoon ground dried coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon cumin seeds
• 4 cups chicken stock
• Salt, as desired
• 2 bay leaves
• 1/4 teaspoon ground clove
• 1/2 teaspoon ground nutmeg
• 1/2 cup finely chopped fresh coriander
• 2 tablespoons butter
• 1/2 cup fried onion rings, for garnish
• 60 g, 2 oz, roasted cashew nuts
• 1/2 cup seeded raisins

Recipe method

• Heat shortening in a pot over low heat.
• Stir in onions until golden.
• Stir in meat.
• Add coriander (dried and fresh), bay leaves and spices (except saffron).
• Stir until meat becomes golden.
• Remove bay leaves.
• Add salt, saffron, chicken stock and rice to the same pot.
• Add butter. Cover pot.
• Cook over low heat until tender and water evaporates.
• Mix mixture with a spoon.
• To serve, line a large serving platter with rice-meat mixture, sprinkle fried onion rings, cashew nuts and sultanas.
• Serve hot.

Other arab recipes:

• Burghul with meat recipe
• Burghul with tomato recipe
• Burghul pilaf recipe
• Baked stuffed vegetables recipe
• Barbecued boned chicken recipe

Biryani rice recipe