Biryani is a rice casserole. It is traditionally made with Basmati rice. This can be a very complex dish and take many many hours.
However, this is a simple and quick version. It is still very delicious and satisfying.
Start with the meatballs for the biryani
Pick a protein – I used minced turkey but you can use what you like – beef, lamb, chicken – I would say even fish would be great.
Season generously with salt, pepper, chopped cilantro, ginger and garlic. I also used fresh dill since I love the fresh flavor of dill.
Form the balls and cook them on the stove top in a skillet with a little oil.
They can also be baked. I have added them raw too.
I know I frustrate some people with my recipes – but I like to have options. Technique is far more important than exact instructions and so I am not a baker.
Set the meatballs aside – they should not be cooked through – just browned. They will finish cooking in the rice.
Heat a casserole and add a tbs oil.
Add cumin seeds, a couple bay leaves, cardamom pods and dry red chillies if you have them.
Next add a sliced onion and saute for about 5-7 minutes. Season with salt.
After the onions have browned, add frozen peas if you like.No need to defrost – they will cook sufficiently in the upcoming process.
Next 2 cups of rice. You can increase or decrease the amount of rice. A rule of thumb when cooking rice is 1 cup of rice to 2 cups of liquid. Be aware if your base has its own liquid, like if you were using tomatoes – to reduce the amount of liquid.
Stir the rice, onions and peas well for a couple of minutes. I like to brown the rice a little at this stage.
Next add the water and stir.
Stick your finger in the water to check for seasoning.
Bring to a boil and cover with the flame on a low simmer.
Rice normally takes 20 minutes – at the 10 minute point is when I add the meatballs. I push them down into the rice – so they cook evenly.
Cover again and cook for another 10 minutes. Turn off heat and let stand covered for up to 20 minutes.
When you open the lid, the rice will be on the top and all the yumminess underneath. Use a spatula to gently mix everything.
I happened to have boiled eggs laying around and so I used them for garnish.
I served it with yogurt on the side and Indian pickles if you have them.
I hope you try this simple and healthful dish.
Until I cook again!
Indian Culinary Center, NYC 