Nasi Biryani Recipe

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Nasi Briyani Ingredients:

Nasi Briyani Recipe

  • 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 Marinade:

  • Grind cloves, poppy seeds, cinnamon stick, cardamoms, onions, ginger, mint leaves and garlic to make a fine paste.
  • Combine yoghurt and chili powder with the ground paste, mix well.
  • Add this with meat, coat well
  • Marinate meat for about 2 hours, best overnight in the refrigerator.

To Prepare Lamb:

  • Heat wok, and add 3-4 tbsp ghee.
  • Fry the thinly sliced onions until light golden brown.
  • Remove, drain on paper towels.
  • Apply the same process for the thinly sliced almonds, keep aside.
  • To the same wok, add chopped onions and fry till light brown.
  • Add the marinated lamb and cook until brown.
  • Add water, and salt to taste.
  • Bring it to a boil, decrease the heat to medium-low heat.
  • Cover and simmer for about 45 minutes, stir occasionally.
  • If it starts to dry up too much add a little water.

To Prepare Saffron Rice:

  • Wash rice in cold water, at least 3 times.
  • Drain well and keep aside for about 20 minutes.
  • 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.
  • Remove it from the heat, add salt, mix well and keep aside.

Layering the Lamb Biryani Rice:

  • 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.
  • Sprinkle a third of the fried onions, raisins, fried almonds and a few drops of saffron threads that have been mixed with the milk.
  • 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.
  • Add the final layer, of rice and rest of the saffron and milk.
  • Sprinkle 3 to 4 tbsp of melted ghee on the top.
  • Add sufficient water, till the water level is about 1/2 inch above the top of the rice
  • Now cover the casserole with a tight fitting lid or heavy-duty aluminum foil.
  • Place the casserole in a preheated 450F oven, cook for about 45 minutes, till the rice is cooked.
  • With a long wooden chopstick, fluff up the rice.
  • Garnish it with a few sprigs of mint leaves and the rest of fried onions, raisins and almonds.

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