Sunday morning, pj day and with my little helpers…..one interested in doing her bit the other in sampling the meat on offer, I’ll just about get it done just in time for lunch. And hey little one wants to help soak the rice and the cat wants to have some mince! Right I’m getting delayed! The pleasures of parenthood is that you have little chefs ready to jump to help at the moment you have lunch to prepare and though they delay you immensely there is no better joy then watching the excitement in their little face when they are given a small kitchen duty.
Quick and simple is this biryani recipe, the mixture of lentil and rice with chicken or beef mince adds interest together with the fact that in about 40 minutes you have a complete meal that can be served with a fresh mint raita or even plain greek yogurt. Easy peasy, lunch done!
Simple Mince Biryani
- 5 tomatoes (chopped)
- 1 teaspoon each of coriander powder, cumin powder and red chilli powder
- Whole garam masala consisting of: 1 star anise, 1 stick of cinnamon, 1 black cardamom, 4-5 small green cardamom(crush)
- 2 bay leaves
- 1 teaspoon each of cumin, coriander seeds, aniseed,black pepper and cloves
- 1 green chilli
- fresh coriander and mint (chopped)
- lemon and lime slices
- 1 pinch saffron (soaked in hot milk for 20 mins)
- 1 tablespoon rose water
- 1 1/2 cup rice
- 1/2 cup green lentils
- 1kg lean chicken/turkey/beef mince
- 1 onion (chopped)
- 1 tablespoon ginger/garlic paste
1. Soak rice and lentil separately in tap water for about 30 minutes prior to cooking, then par boil both separately and strain and keep aside.
2. In a saucepan heat oil under medium heat and fry the whole garam masalas until you can smell them. Now add the ginger/garlic paste, onions and allow to brown, but not burn. Add the salt, red chilli powder, coriander powder, cumin powder and fry with a splash of water to avoid it from burning.
3. At this stage add the tomatoes and fry until quite thick and the oil comes up to the top. Add the mince meat and fry constantly until the meat is cooked and dry and all you can see is the oil at the sides on the pan – hence no tomato sauce should be moving around the pan. Add fresh coriander and stir.
4. Once this is done, in the same saucepan layer the lentil and then the rice over the mince, pour the ghee and then the saffron and milk and rose water and place a few lemons and lime slices inside and sprinkle fried onions, mint and fresh coriander and a green chilli on top. Cover the saucepan and place in a medium pre- heated oven for about 20 minutes.
5. Check to see if rice and lentil cooked through, if not then leave in oven longer. By leaving it in the oven you won’t’ be a risk of burning the rice at the bottom even on low heat on the stove. When it’s done give the biryani a good stir serve with greek yogurt or a mint raita.