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Biryani Masala

  • Fry onions in a little vegetable oil until golden brown and translucent.
  • Add goat and stir for a few minutes.
  • Add ginger and garlic. 
  • Add yoghurt and all dried spices except saffron, mixing well to combine. 
  • Add 1 cup water, green chillies and salt. 
  • Cover and simmer for 45 minutes. 
  • Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots. 
  • Add saffron to one half of the rice and stir through to distribute saffron evenly. 
  • Combine tomatoes, mint, coriander, and sliced green chilli. 
  • Add 1/3 of the tomato mixture to the goat mixture. 
  • Cover and cook for a further 5 to 10 minutes. 
  • On a large serving platter, spoon out ½ the plain rice and top with the goat curry. 
  • Spoon over ½ the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture. 
  • Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings. 
  • Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashews. 
  • Serve with cucumber, made from red onions, tomatoes, vinegar and shredded lettuce and raita, made from yoghurt, mint, cumin and salt.

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