1 teaspoon (black pepper, crushed red pepper, coriander, cumin, cloves and ginger).
Half a teaspoon of turmeric, saffron, and ground cinnamon.
How to prepare:
Cut the meat into small pieces, wash them well and put them in a cooking pot, and add the water.
Boil the meat for 1 hour and add salt, spices, and bay leaves if present and lemon.
Remove the foam layer during the meat stew.
Cut the vegetables into small pieces while the meat is maturing, and wash the rice and let it soak in a little water.
After maturing meat, in a large saucepan, stir the onion until slightly browned.
Add the chopped meat to the onions.
Add the yogurt to the mixture after the ingredients have been mixed.
Add the chopped potatoes, then the tomatoes. Cover the ingredients and leave on medium heat for 5 minutes.
Add the tomato paste and cover the pot for 10 minutes to mix the ingredients.
After washing the rice and making sure it is free of starch, place the rice with the mixture, and mix well until the meat is mixed with the rice and the vegetables.
Place the meat broth on the rice and vegetables, then put a piece of tin foil to cover the mix, then place the lid (this allows the steam to stay inside), let the mixture on fire for 25 minutes.
After maturing the mixture, sprinkle on the face with saffron water.
Indian meat biryani..OMG! | Ecency
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