My Biryani
"This is a basic recipe for biryani; additional vegetables or meat can be added as desired."
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄4 teaspoon peppercorn
- 1⁄8 teaspoon whole cardamom seed
- 1⁄2 teaspoon whole coriander seed
- 1⁄4 teaspoon whole cumin
- 1 teaspoon garam masala
- 1⁄2 teaspoon turmeric
- 1⁄8 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2 teaspoons fresh ginger, grated
- 2 teaspoons fresh garlic, grated
- 2 tablespoons ghee or 2 tablespoons butter
- 1 medium onion
- 3⁄4 cup long-grain rice
- 1 1⁄2 cups low sodium chicken broth
- 1 cup frozen peas
directions
- Heat the oven to 375ºF.
- Combine the whole spices in a mortar and pound with a pestle until well-ground.
- Combine all the spices and salt in a small bowl.
- Combine the garlic and ginger in another small bowl.
- Cut the onion in half and cut each half into thin slices.
- Cut additional meat or vegetables into small, bite-size pieces.
- In an oven-safe skillet, melt the butter or ghee over medium-high heat.
- Add the meat, if using, and brown over high heat. Cook in batches if necessary so the meat doesn't become crowded. Reduce heat to medium-high.
- Add the onion and sauté until the onion begins to brown.
- Add the ginger-garlic mix and sauté until fragrant, about 30 seconds.
- Add the rice and spice mix and sauté, stirring constantly, until the rice turns an opaque white, about a minute or two.
- Add the chicken broth and any additional vegetables (except the peas) and stir.
- Cover and place in the oven.
- Cook for 15 minutes.
- Add the peas, mix gently, and return to the oven for 5 more minutes or place under a broiler for 2-3 minutes to brown the top.
- Allow to cool for 5-10 minutes before serving.
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