Indian Spiced Rice I Biryani / Beriyani Gujarati Recipe


2 tablespoons oil

6 whole cloves

1/2 cinnamon stick, broken

1 whole star anise, broken

1 medium onion, chopped

2 tablespoons clarified butter, melted (DF leave out)
1 tablespoon fresh green chilli, minced

1 teaspoon fresh garlic, minced

1 teaspoon fresh ginger, minced

2 teaspoons salt

3/4 teaspoon turmeric powder

1/2 teaspoon garam masala

500gms lamb shoulder chop, diced *

1 large potato, 1cm sized cubes

2 1/2 cups water

1/4 cup tomatoes, blended, tinned or fresh

1 cup long grain rice

1/2 cup orange lentils

    * Substitute: chicken or vegetables


    Heat oven to 180°C fan bake. In a large saucepan heat oil on a medium heat. Add cloves, cinnamon and star anise for 1 minute or until darkened. Add onions and cook for 3-5 minutes or until browned.

    Add clarified butter, chilli, garlic, ginger, salt, tumeric and garam masala. Stir paste to infuse masala. Add meat and potatoes, simmer for 7-10 minutes on medium heat. Add water and tomatoes, simmer for 6 minutes.

    Add rice and lentils. Simmer for a further 15 minutes, stirring occasionally. Empty into a casserole dish, and cover with foil. Bake on 180°C for 20 minutes or until rice has cooked.

    Serve hot with yoghurt sauce or try cucumber dip.