Raan Biryani - New Year Cheat Meal

Raan Biryani

Ingredients

Raan (thigh of the goat) - 1 kg

Rice – ¾ kg

Onion – 1 kg

Potatoes – ½ kg

Marinade

Ginger-garlic paste – 3 tbsp

Chili powder - 1 tbsp

Salt to taste

Turmeric powder – 1 tsp

Curd – 1 cup

(Prepare the marinade. Add to the raan and leave overnight in the refrigerator)

Method

Wash the potatoes well. Leave the skin on

Cut into quarters and immerse in salt water for 30 mins

Drain and deep fry. Keep aside

Slice onions

Fry till well browned. Keep aside

Wash the rice and soak in water for 15 to 20 mins

Cook till just done

Drain out the excess water and keep aside

Raan Masala

Oil – ½ cup

Butter – 2 tbsp

Peppercorns - 10

Cloves (Laung) -–6

Cinnamon sticks - 3

Badiyani flower –- 4

Jeera (cumin seeds) -– 2 tsp

Shahi jeera - 2 tsp

Big elaichi (cardamom) -–2

Small elaichi -–3

Jaiphal (nutmeg) - 1 small piece

Star anise - 5

Red chili powder - 1 tsp

Green chilies – 5

Kashmir (coriander) leaves -– ½ cup

Pudhina (mint) leaves - ½ cup

Heat oil and butter together

Add the spices and brown them

Add the slit green chilies and the leaves

Add the marinated raan and fried onions

Cook till done

Cool

Assemble the biryani

If you want multi coloured rice, add desired colours to milk and sprinkle on the rice

Make layers with rice and cooked raan with fried potatoes in a thick bottomed vessel

Cover tightly with a lid and cook on slow fire for 20 mins

Or

Microwave at 50% power for 15 mins

Serve hot