Nasi Biryani Recipe

Nasi Biryani Recipe

Nasi Biryani is usually served on special occasions, such as weddings and festivals. Learn how to make/prepare Nasi Beriani by following this easy recipe.

Ingredients:

? 2 lb Lamb or

chicken, cut into fairly large chunks

? 2 Cups plain yoghurt

? 2 Cups basmati rice

? 2-3 tbsp Chili powder

? 1 Large onion, finely chopped

? 2 Large onions, thinly sliced

? 1/2 Cup almonds, thinly sliced

? A few saffron threads

? 4 tbsp Golden raisins

? 2 tbsp Warm milk

? 2 Cups water

? 1 Cup ghee

? Salt to taste

For Marinade:

? 2 Medium onions, sliced

? 2 tsp Poppy seeds

? 1 Sprig fresh mint leaves

? 4 Green cardamoms seeds

? 4 Cloves

? 6 Cloves garlic

? 1 Inch cinnamon stick, broken up

? 4 Inch ginger, sliced

How to make Nasi Biryani:

To Prepare Lamb:


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Heat wok, and add 3-4 tbsp ghee.


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Fry the thinly sliced onions until light golden brown.


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Remove, drain on paper towels.


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Apply the same process for the thinly sliced almonds, keep aside.


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To the same wok, add chopped onions and fry till light brown.


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Add the marinated lamb and cook until brown.


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Add water, and salt to taste.


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Bring it to a boil, decrease the heat to medium-low heat.


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Cover and simmer for about 45 minutes, stir occasionally.


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If it starts to dry up too much add a little water.

To Prepare Saffron Rice:


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Wash rice in cold water, at least 3 times.


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Drain well and keep aside for about 20 minutes.


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In a wok, heat 3-4 tbsp ghee to medium-high, fry the rice till the rice grains look translucent, for about 10 to12 minutes.


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Remove it from the heat, add salt, mix well and keep aside.

Layering the Lamb Biryani Rice:


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Take a large ovenproof casserole and add a layer of one third of the rice, followed by a layer of cooked lamb about half the lamb and a few tbsp of the sauce from the lamb.


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Sprinkle a third of the fried onions, raisins, fried almonds and a few drops of saffron threads that have been mixed with the milk.


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Make a second layer of rice and add the rest of the lamb, a third of the fried onions, raisins, almonds, a few tbsp of the lamb sauce and a few drops of the saffron and milk.


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Add the final layer, of rice and rest of the saffron and milk.


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Sprinkle 3 to 4 tbsp of melted ghee on the top.


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Add sufficient water, till the water level is about 1/2 inch above the top of the rice


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Now cover the casserole with a tight fitting lid or heavy-duty aluminum foil.


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Place the casserole in a preheated 450F oven, cook for about 45 minutes, till the rice is cooked.


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With a long wooden chopstick, fluff up the rice.


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Garnish it with a few sprigs of mint leaves and the rest of fried onions, raisins and almonds.