Directions0/0 steps made
- Marinate the meat in the marinade ingredients for at least 2 hours or preferably refrigerate overnight.
- Deep fry the potato chunks on low heat until cooked partially.
- Wash and then soak the rice for about 20-30 minutes.
- Heat the half cup of oil in a deep pan and then fry the onion slices until golden. Remove a quarter of the fried onions (these will be used later) and leave the rest in the pan. Add the whole spices (cumin, cardamom, pepper, cloves, bay leaves, cinnamon and black pepper). Once they sizzle, add the garlic and ginger pastes and stir them in until aromatic. Next, add tomatoes, prunes, turmeric, salt and red chili powder.
- Stir and cook this down until the tomatoes are completely mushy and all the excess moisture is gone. Add the green chilies and the meat with it’s marinade. Allow the meat to cook in the tomato mixture for a few minutes, then add the whipped yoghurt plus the saffron mixture and mix well. Then add about a cup of water and cook until the meat is tender and the masala/gravy is nice and thick.
- Now add the fried potatoes and stir them in. Sprinkle the garam masala, then cover and set this aside while you prepare the rice.
- Bring a large pot of water to the boil, add about 2 tbsp salt to it and 2 tbsp oil plus a few whole spices (two pieces each of cardamom, cinnamon sticks, cloves). Then drain the soaked rice and add it in. Cook until the rice is al-dente, do not cook it all the way. It should be about three quarters of the way cooked. This should take about 8 minutes or less. Drain the water off.
- Layer the meat masala with the rice, remembering to sprinkle the reserved fried onions, chopped coriander and mint and some food coloring over the rice in between the layers. Cover with a tight lid and place on very low heat for about 15 minutes to steam. Once done, open and fluff up the biryani gently.