Arabic cuisine, Biryani

Meat Biryani

Serves 4-6 persons
Cooking time 90 minutes


3 Cups Basmati Rice
½ Teaspoon Saffron
¼ Cup Rose water
1 Kilo Beef or Veal, chucks
1 Medium Onion, quartered
4 – 5 Pods Cardamom
3 – 4 Bay leaves
1 Large Cinnamon stick
8 – 10 Pieces Whole Cloves
8 – 10 Pieces Whole Black Pepper
2 Tablespoons Salt
4 Tablespoons Corn oil or Ghee
2 Large Onion, chopped
4 Cloves Garlic, chopped
1 Teaspoon Fresh ginger, chopped
2 Tablespoons Mixed spices
1 Cup Yogurt
½ Cup Mint, chopped
½ Cup Coriander, chopped
3 Large Boiled eggs, quartered

1. Wash the rice in several changes of water until the water turns clear. Soak the rice in lukewarm salted water for 30 minutes.

2. Soak saffron in rose water.

3. In a medium pot place meat, cover with water; add quartered onion, cardamom, bay leaves, cinnamon, cloves, salt and black pepper. Boil 45- 60 minutes until meat is tender. Keep the meat pieces aside. Keep 4 cups of stock.

4. In a medium pot heat oil or ghee, add chopped onion, garlic and ginger, cook until onion is dark golden.

5. Add meat and spices cook 4 – 5 minutes until meat is golden. Add mint, yogurt and rose water and saffron mixture; cook 4 – 5 minutes until sauce is thick.

6. In a medium pot boil the stock. Add rice and cook on low heat until rice is tender.

7. Add half the amount of cooked rice to the meat mixture, stir well. Sprinkle the remaining rice on top. Do not stir. Cover and leave on low heat 10 – 15 minutes until rice is saturated with the meat and spices flavors. Serve with eggs and coriander.