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February 25, 2018 | Jumada Al-Thani 10, 1439
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IslamiCity > Food > Byriani with Meat
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Byriani with Meat
Byriani with Meat - Meat - Recipes Ref: 172
IslamiCity - Origin: Pakistan, India


  • 3 Pound Meat (beef, lamb, veal), cut into1-2"" cubes
  • 2 Cup Yogurt, natural
  • 2 Teaspoon Ground ginger
  • 2 Teaspoon Garlic powder
  • 3 Teaspoon Salt (or to taste)
  • 1 Teaspoon Cayenne pepper
  • 2 Tablespoon Lime juice
  • 4 Green chilies, chopped (optional)
  • 2 Large onions, finely sliced and fried in oil or ghee*, until golden-brown and removed from oil or ghee
  • 4 Med potatoes peeled and cut in half
  • 2 Tablespoon Chopped mint, fresh (or dried)
  • 1/2-1 cup Oil
  • 2 Whole cardamom pods (black)*
  • 2 Whole cloves*
  • 2 Whole black peppercorns*
  • 2 inch Cinnamon stick*
  • 1 Bay leaf*
  • 3 Cup Uncooked basmati rice*,wash and soaked in 6 cups cold water
  • 3 Teaspoon Salt (second amount) 
  • 1 Teaspoon Saffron*
  • 1/2 Cup Hot milk
  • 1 Teaspoon Garam masala*


Fry the onions to golden brown and keep aside and crush it when coldin same oil fry the potatoes. Prepare a mixture of crushed onions, potatoes, yogurt, mint, garlic, ginger, red chili powder, salt, and green chilies (if used).
Marinate the shrimp in the mixture prepared above for at least 3 hours.
In a separate vessel boil the rice along with cinnamon, cloves, bay leaves, cardamom, black peppercorns, garam masala and salt till the rice is half cooked.
In a big pot spread one thin layer  of rice and marinated chicken. On the top put the remaining rice and remaining oil.
Sprinkle the saffron powder mixed with milk 2 or 3 places on top of rice.
Cover the pot tightly and put something heavy on it.
Initially cook on high flame for 5-6 min , later simmer and continue cooking for another 30 minutes.

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