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
