Pilau Biryani

Meat on Bones

1 kg / 2.2 lbs small portions

Rice Basmati

3 ½ cups / 750 g washed and soaked

Garlic Paste

1-2 table spoons

Ginger Paste

1-2 table spoons

Onion

1 small / 750g finely sliced

Plain Yogurt

1 cup / 200g whipped

Cooking Oil

1 cup / 175ml

Yellow Food Color

¼ teaspoon (optional)

Shan Pilau Biryani Mix

1 packet

1. Add meat and garlic paste, ginger paste, Shan Pilau Biryani Mix and water (Beef/Goat/Lamb 2 cups, Chicken 1 cup). Cover and cook on low heat until meat is tender (about 1 cup of stock should remain in the pot).
2. Stir-in yogurt and keep aside.
3. Separately: in 15 cups / 3 liters of boiling water, stir in 2 table spoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
4. Spread half rice in a pot and pour meat curry over it. Top with remaining rice. Sprinkle food color if desired.
5. Heat oil and fry onion until golden and pour evenly over rice. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.

Tips: Use long grain old basmati rice. Beginners must use Parboiled / ‘Sayla’ rice.

Meat: Use Breast and Shoulder cuts.