Buy all ingredients right below the recipe
Ingredients
- 400 g bone-in chicken meat
- 400 g lamb meat
- 1 cup plain yogurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp turmeric
- 2 tsp garam masala
- 1 pc lemon juice
- 2 cups basmati rice
- 1 pc ground cardamom
- 4 pcs whole cloves
- 2 pcs bay leaves
- 1 pc cinnamon stick
- 100 g Kitchin ghee butter
- 1 pc onion
- 1 g saffron
Steps
- 1Marinating: Mix the meats with yogurt, garlic and ginger paste, spices, and lemon juice. Marinate for at least 1 hour (best overnight in the refrigerator).
- 2Pre-cooking rice: Bring plenty of water to a boil with spices and salt. Cook the rice until 70% done (it should remain slightly firm), then drain it.
- 3Layering: In a thick-bottomed pot (e.g., cast iron pot or Dutch oven), layer as follows: Bottom: raw, marinated meat. Middle: fried onion. Top: pre-cooked rice.
- 4Finishing: Pour the ghee and saffron milk over the top. Cover tightly (with aluminum foil and a lid). Cook on low heat for about 40 minutes (dum-style, i.e., steamed). Let it rest for 10 minutes before gently fluffing the rice.
- 5Serve with raita (yogurt sauce), cucumber salad, or boiled eggs.
- 6Do not stir! Layering is crucial. The essence of biryani is steaming and the subtle blending of flavors – not stirring.
Kifli Kukták
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