Biryani Kit, organic

Spice marinated meat or shellfish baked with aromatic whole spices and rice. An elegant North Indian classic originally brought to India by Muslim travellers and merchants.

Biryani Kit, organic
1 kg skinless chicken or lamb (trimmed of fat) on the bone or boneless
3x125ml Natural or Greek Style Yogurt
500g rice
2 chicken or lamb stock cubes
2 onions, large – finely sliced
2 egg yolks
2 tbsps cooking oil
3 tbsps butter or clarified butter

Blend <b>Pouch 1</b> with 3x125g of natural yogurt to make a marinade for chicken, or lamb. Mix the marinade with chicken (or lamb) and marinade overnight or upto 24hrs in advance.

Rinse the rice and put in a large pan with 1 1/2 - 2 litres of water and the contents of <b>Pouch 2</b> and 2 chicken stock cubes. Bring to the boil, remove from heat and drained through a colander, do not remove the whole spices. Return to the pan and cool completely. Stir in the egg yolks to the rice and mix well. Set aside.
Heat a large pan with 2 tbsps of oil and add half of the finely sliced onions, and fry until golden brown. Set aside the fried onions for later. Add 2 tbsps of butter to the same pan and fry the remaining onions over a medium-high heat until softened and golden, Increase the heat and add all the marinated meat and juices. Fry for 5 mins. Lower the heat cover and allow to simmer for 40mins, stir occasionally. Once the chicken (or lamb) is thoroughly cooked, take it off the heat, there should a good amount of liquid..

Preheat the oven to 160°C. In a casserole with a tight fitting lid put a few knobs of butter in the bottom in of the pan. Now add half the cooked meat and half gravy to the pan. Layer half the prepared rice (along with whole spices) over of the meat, sprinkle half of the fried onions and half the contents of <b>Pouch 3</b> over the rice. Repeat, meat, gravy rice, onions and <b>Pouch 3</b>. Finally add a few more knobs of butter. Put the lid on and bake in the oven for 1 hour. Put a dish of water in the oven to create steam.
Serve hot