Meat biryani is based on two stages: meat that has reached proper tenderness, and parboiled rice that completes its doneness with flavour. Combining them from the beginning may leave the rice overcooked before the meat is done. This is a home version using Naimi Kashmiri for about 4 servings.
Ingredients
- 1 kg Kashmiri lamb suitable for cooking, and 2 cups basmati rice.
- Two sliced onions, a tomato, and half a cup of yogurt.
- Two tablespoons of oil, a teaspoon of grated ginger, and two cloves of garlic.
- A teaspoon of biryani spices, and half a teaspoon of turmeric.
- Cardamom, cinnamon, salt, and a little mint and coriander to taste.
Prepare the meat
Gently brown half the onion and reserve for serving. Sauté the rest, then add the garlic, ginger, meat, tomatoes and spices. Reduce the heat before adding the yogurt so it doesn't burn, then add enough hot water to cook. Cover the pot and leave it until the meat is tender, keeping an eye on the liquid. It may take about 75-120 minutes depending on the cut.
Rice and layers
Boil the rice in salted water until the grain is partially cooked and the center remains firm, then drain. Make the meat sauce relatively thick without drying out, and place the rice on top, then the sautéed onions and herbs. Cover tightly and simmer over low heat for about 15-20 minutes, making sure the bottom does not burn.
Before stirring
Rest the pot for 10 minutes, then gently serve the layers rather than stirring vigorously. Check that the meat is cooked before layering; the rice's final stage cannot replace the cooking needed by meat that is still tough. Yogurt adds milk, so consider dairy allergies.
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