Biryani pilaf with meat is indispensable in Indian cuisine. Biryani with its unique spice flavour pilaf will leave a different taste on your palate. Biryani with meat is usually a very heavy dish for guests. India’s long queues in front of street vendors Although biryani pilaf with meat is local, its fame has now spread around the world. Pilaf in Asia and Arab countries has a very special place for pilaf. You can find many pilaf recipes. This is mainly based on One of the reasons may be the high production of rice. Easy and convenient access
It is also a nutritious and satisfying food with all these reasons and India’s unique When the spices are combined, it turns out a very nice dish.

Although biryani with meat is a dish that is identified with India, it is also a dish that is served in the neighbouring countries of India. It is also very famous in Pakistan. A large part of their cuisine is biryani pilaf. India meets 75% of the world’s spice need with 109 kinds of spices. In India, where there is a wide variety of spices, India is also generous in the use of spices. and most of their food is spicy.

Since the cow is a sacred animal in India, biryani pilaf is usually made with lamb or is made with chicken meat. A flavour that you should definitely try when you visit India I recommend you to eat biryani pilaf from a hygienic place. But with the recipe I’m going to give you.You can easily make biryani pilaf at home without going to India.

Meat Biryani Recipe (with Lamb)

Ingredients:

For meat:

• 500 g bone-in lamb meat (arm or rump)
• 2 tablespoons of oil
•1 tablespoon turmeric
•1 teaspoon of red chilli powder
•1 teaspoon cumin seeds
• 5 pieces of cardamom
• 1 piece of cinnamon bark

• Grated garlic and ginger
• Half a glass of yoghurt
• Salt

For rice:

• 2 cups basmati rice
• 3 cups of water
•1 tablespoon salt
•2 tablespoons of butter
• 2 tablespoons of oil
•1 bay leaf
•2 cloves
• 3 green black peppercorns

For decoration:

• Fried onion
• Raisins
• Cashew nuts
• Fresh coriander

Preparation:

1. Prepare the meat: Wash and slice the meat. Add turmeric, red chilli powder, cumin sauté with seeds, cardamom, cinnamon, garlic and grated ginger. Yoghurt and salt and stir. Cook over low heat for 30-40 minutes.
2. Prepare the rice: Wash the rice and soak it in water for 30 minutes. In a pot, add water, salt, Boil with butter, oil, bay leaf, cloves and peppercorns. Strained Add the rice and cook over low heat for 15 minutes.
3. Assemble the biryani: Spread the meat on a tray. Spread the rice on top and press down lightly. Garnish with fried onions, raisins and cashew nuts.
4. Cook the pilaf: Cover the tray and bake in the oven at 180 degrees for 20-25 minutes. cook.
5. Serve: Serve the biryani hot with fresh coriander.

Tips and Tricks:

• For a more flavourful meat, marinate the meat with yoghurt and spices the night before. you can add fresh mint.
• You can also add fresh mint, coriander or green onion to the biryani.
• You can also prepare this recipe using bulgur instead of rice.
• You can also use a pot to cook the biryani.
Bon Appetit!

Variations according to different regions:

This recipe is a classic biryani recipe made with lamb. Depending on the region, different meats and vegetables can also be used.

– Chicken Biryani: Chicken meat can be used instead of lamb.
– Vegetable Biryani: After removing the meat, vegetables such as potatoes, carrots, peas can be added.
– Hyderabadi Biryani: It is a special type of biryani made with yoghurt and saffron.