Eid Mubarak! Meat and greet this Eid with this delicious biryani recipehttps://indianexpress.com/article/lifestyle/food-wine/meat-and-greet-this-eid-3027991/

Eid Mubarak! Meat and greet this Eid with this delicious biryani recipe

On Eid, as the faithful around the country gather with family and friends to feast on kebabs and sewai, here’s a festival favourite — the biryani.

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Eid special: Chennaigilli Biryani.

CHENNAIGILLI BIRYANI

Ingredients

1kg diced lamb
3 garlic cloves, crushed
2 tablespoon finely grated fresh ginger
2 long fresh green chillies, halved, deseeded, thinly sliced
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon chilli powder
½ teaspoon ground cardamom
1 teaspoon salt
400g (2 cups) basmati rice, rinsed, drained
60g desi ghee
2 large brown onions, halved, thinly sliced
1 x 7cm cinnamon stick
2 tablespoon fresh lemon juice
½ cup firmly packed coarsely chopped fresh coriander
130g (½ cup) natural yoghurt, extra, to serve on the side

Method

Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for two hours. Bring a saucepan of salted water to the boil. Add rice and bring to the boil. Remove from heat. Drain. Rinse under cold water. Drain well and set aside. Melt ghee in a large non-stick saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden brown. Add the lamb mixture and cinnamon stick. Spread rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase heat to high. Cook, covered, for 10 minutes. Reduce heat to low and cook, covered, stirring occasionally, for one hour. Remove from heat and gently stir to separate the grains.
Recipe Courtesy: Ashish Singh, Corporate Chef, Cafe Delhi Heights