Chef Khadijah recently moved to Boston, has JUST started her journey in cooking, and this was actually her first attempt at Biryani. She has kindly agreed to give the recipe she used from Shaant. (im dying to try it, maybe after midterms :-( )
Bombay Style Pilaf
Serves 6-8
500-750g Beef/Chicken/Mutton, cut into small cubes, with bones
500-750g Basmati Rice, washed and soaked for 30 minutes
300g Onion, finely sliced
300g Tomatoes, chopped
250g Potatoes, peeled and halved
25g Ginger, chopped
25g Garlic paste
200g Plain Yogurt, beaten
200g Ghee/Oil
Shan Special Bombay Biryani Mix
1. Fry the onions in the ghee/oil until golden. Add the tomatoes and fry until the oil separates.
2. Add the meat, garlic, ginger, potatoes, yogurt and Shan Special Bombay Biryani Mix. Fry for 15 minutes. Add 1-2 cups water and cook on low heat until the meat is tender. Then increase the heat and stir fry until the oil separates from the sauce.
3. Meanwhile cook the rice separately. Add 3 tbsp salt to 12 glasses hot water and the soaked rice. Boil until the rice is half cooked. Remove fro the heat and thoroughly drain.
4. Spread the cooked meat and sauce over the rice in two layers. Cover the pot and cook on a low heat until the rice is fully cooked and tender.
5. Stir before serving with fresh salad and raita.
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| Biryani |
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| Raita |
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| Our beautiful layout |
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| And a super treat: Lebu shorbot! |
Thank you both of you, I'm definitely coming over more often. And yes the next day, the whole day i was thinking of the biryani. iT was THAT GOOD!
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