Curry? Hurry, hurry, come and get your Indian Curry. My dear wife makes the most delicious curries. Tonight we had Muglai Byriani, a delicious rice with lots of butter.
Ingredients:
* 1 kg Mutton or chicken
* 1 kg Basmati rice
* 100 g Yogurt
* Salt to taste
* 1 medium onion
* 6 Garlic cloves
* 1 tbs Ginger paste or finely ground Ginger root
* 8 Small cardamoms
* 1 tbs garlic paste
* 10 cloves
* Ghee or 250g unsalted butter(up to 1/2 kg if you aren't heart concious)
* Kewra or rose water, few drops
* Saffron two pinch
* Turmeric two pinch
* Sugar a pinch
Recipe:
* Add mutton, salt and garlic cloves in a pot with two glasses of water. If you’re using chicken, you can do with only one glass of water.
* Cook on a low flame till the meat is tender and the water dries.
* Take one medium onion. Slice it and saute in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and saute a little.
* Simultaneously cook the rice like Delia Smith does except add 1/4 cup of water set aside. (It won't be done yet.)
* Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
* When most of the water has evaporated,
* transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this.
* Sprinkle on it a solution of kewra, Turmeric, Saffron and pinch of suger.
* Keep it covered and on a low flame.
* Keep the pot tightly closed – you’re trying to steam cook the rice. When the rice is done, the biryani is ready. (Dry but not crunchy)
* Serve with salad, pickled or roasted garlic and home made Chutney.
O, and no arsenic (I think)
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People Eating Tasty Animals.
