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Biriani

Sunday, 28 December 2008

Description

Slow cooking is the key to a good biriani.  The Indian origina of this South African dish are evident with the many spices that are included.  It is frequently served at weddings and other celebrations.

Ingredients

At a glance
Cuisine
African
Ingredient
Beef
Lamb
Rice/Grain
Cooking Method
Sauté
Bake
Slow Cook
Simmer
Difficulty
Moderate
Heat Level
3
Chile
Cayenne
Meal/Course
Main Course
Serves
6 to 8
  • 2 pound lamb or beef
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 3 cups chopped onions
  • 2 teaspoons salt
  • 1 teaspoon cayenne
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon dried, crushed fennel
  • 3 cardamon seeds, crushed
  • 1/2 teaspoon cinnamon
  • 1/2 to 1 cup water
  • 2 tomatoes peeled and sliced
  • 4 cups water
  • 2 cups rice
  • 1/2 inch strand saffron, crushed
  • 1 tablespoon butter

Methods/steps

Cut the meat into bite sie pieces and set aside.

Heat the oil in a skillet and saute the garlic and onion until the onion starts to wilt, about 2 minutes.

Place the meat in a large, heavy casserole and add the sauteed mixture, 1 teaspoon salt, cayenne, ginger, fennel, cardamon, cinnamon, 1.2 cup water, and layer the tomatoes on top.  Cover and simmer over a ver low heat for 30 minutes, or until the meat is nearly cooked.

Bring the 4 cups of water to a boil, add the rice, saffron, and the remaining 1 teaspoon salt.  Cover, reduce the heat to a simmer, and cook for 20 minutes.  When the rice is don stir in butter.

Preheat the over to 250 degrees F.

Grease the bottom of a large, heavy casserole with a little oil, and 1/3 of the rice, 1/2 of the meat mixture, 1/3 of the rice, the remaining meat mixture, and top with the remaining rice.  Sprinkle the top with water.  Cover tightly and place the casserole in the oven.  Bake slowly for 1 1/2 hours, checking to see that there is always a little moinsture in the casserole; sprinkle with more water, if necessary.

 

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