A classic Indian dish made with fragrant basmati rice and a spicy veal curry. Gently mixed and folded togther to create one delicious dish!
Prep Time: 20minutes
Cook Time: 2hours
Total Time: 2hours20minutes
3poundsveal shoulder or stewing meat, cut into cubes about 1 1/2 inch in size
6clovesgarlic, finely minced
2inch pieceginger, peeled and grated
1mediumonion, peeled and thinly sliced
2wholedried red chilies
1/4cupghee, or butter
3/4cupcrisp fried onions, French's Fried Onions or other brand
3green cardamom pods
2tbspcrisp fried onions
2tbspfresh cilantro, minced
4dropsfood colouring, orange or yellow
In a large bowl, mix the cubed veal with the garlic, ginger, salt and lemon juice until all the pieces of meat are coated. Cover with plastic wrap and place in the fridge. Let the meat marinate for a minimum of one hour.
How to Cook the Veal
In a dutch oven or large skillet/saucepan, heat the 1/4 cup oil over medium heat. Add in the veal with the sliced onion and cook, stirring often, for about 15-20 minutes.
Stir in the dried chilies, cumin seeds, paprika, garam masala, ground coriander and the ghee. Reduce the heat to medium low and cook for another 20 minutes, stirring often to make sure nothing sticks to the bottom of the dutch oven.
Mix in the crisp fried onions, yogurt and 2 cups of water. Continue to let simmer for about 45 minutes. The liquid should cook down and develop a deep brown curry sauce. The meat should be nice and tender. Remove from the heat.
How to Cook the Rice
While the veal is simmering, add the rice to a large bowl and cover with water. Leave for one hour.
Fill a large pot with water and add the three cardamom pods, bay leaf, cinnamon stick and two cloves.
Bring the water to a boil and then add the rice. Cook until tender and then drain.
How to Assemble the Biryani
Make sure that the veal is evenly spread across the bottom of the dutch oven. Spoon the cooked rice on top of the veal curry. Gently press the rice down to pack it slightly.
Top the rice with some more crisp fried onions and minced fresh cilantro.
If desired, mix some orange or yellow food coloring with a couple teaspoons of water and drizzle on some different spots of the rice. Let the biryani rest for about 10 minutes.
Use a large spoon to fold the biryani. Do this by getting the spoon down to the bottom and turn up some of the veal curry up over the rice. Continue to do this in various spots around the biryani. Be careful not to over-mix. There should be different 'pockets' - some areas should be mixed, other areas should have a little more white rice, while others has a little more of the coloured rice.