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Biriani

 

Ingredients

1 unripe papaya; peeled, seeded, and grated

2 cloves garlic, minced

1 teaspoon fresh ginger, peeled and crushed

1 to ½ kg of meat (mutton, beef, goat, or chicken), cut into serving size pieces

2 cups buttermilk or plain yogurt Juice of 2 limes Oil for frying 4 to 6 onions, sliced Spices – 1 ½ teaspoon ground cardamom 4 whole cloves (these are “cloves” not “cloves of garlic”) 1 small cinnamon stick (or a quarter teaspoon ground cinnamon) 1 ½ teaspoon cumin seed (or a quarter teaspoon ground cumin) 1 ½ teaspoon coriander seed (or a quarter teaspoon ground coriander) 1 ½ teaspoon whole black peppercorns (or a quarter teaspoon ground pepper) A few pinches of salt 2 or 3 ripe tomatoes, chopped Small can tomato paste 3 or 4 cups of rice Method: Grind together the papaya, garlic, and ginger, mixing them into a paste. Place the mixture into a large pot and add the meat, buttermilk (or yogurt), and lime juice. Cover and begin to cook over a low heat, stirring regularly. Heat oil in a large skillet. Fry the onions in hot oil. When onions are brown, remove them from the skillet and set aside. Fry the potatoes in the same oil. When brown, remove and set them aside. Keep oil in the skillet. Grind together all the spices (or whichever ones you have) and add them to the meat mixture. Stir. Add the chopped tomatoes, tomato paste, and a few spoonfuls of oil from the skillet. Stir and continue to cook over low heat. Add warm water if sauce becomes too thick. Cook rice in the usual way. One part rice to two parts water, with a little of the oil from the skillet. The meat should be done by the time the rice is cooked. Pre-heat oven to medium heat. Line the edges of a large baking dish with the fried potatoes (save some of the potatoes for the top). Cover the bottom of the baking dish with a third of the cooked rice. Pour most of the meat mixture over the rice (Save some of the meat mixture, keep it warm, and serve it with the biriani at the table). Carefully cover the meat with a second layer of rice. Place the onions (but save a few for the top) over the second layer of rice. Place the remaining potatoes and onions on the top. Bake this in a medium oven for 20 to 30 minutes. Serve cardamom tea with the meal or afterwards.