SHEPPARTON English Language Centre students and sisters Saveda and Habida Haidari jumped at the chance to share their recipe with a cultural twist, providing The Adviser with a step-by-step method for their very popular dish, Biryani, saying it is a great meal that can be shared for any occasion.
“It does take two to two and a half hours to prepare, but it can be shared amongst 10 people,” Habida said.
Saveda and Habida say the recipe makes for a very yummy meal that can be cooked using Chicken as well.
1.5kg mazgi rice
3 large onions, largely chopped
1 tsp salt
3 onions, finely chopped
2 cups oil
1 hot chilli or flaked chillies
½ pkt biryani masala
2 tbsp curry powder
1 tbsp ginger powder
5 cloves garlic
3 tbsp pickled spicy achar
1 lemon, chopped with peel
Dollop of cream
Wash the mazgi rice with warm water until water runs clear then add water equal to two fingers over the rice. Season with a fistful of salt and leave for one hour.
Combine the 3 largely chopped onions and 1kg of lamb in a pot and begin to cook, adding one teaspoon of salt. Cook until the lamb is soft and place aside.
Fry three finely chopped onions in 2 cups of oil and brown well. Remove the onion from oil and combine it with chopped tomatoes, chilli, lamb, half a packet of biryani masala and 2 tablespoons of curry powder, returning it to one cup of oil and frying lightly. Add ginger powder and half the garlic, three tablespoons of pickled spicy achar and the chopped lemon. Cover the pot for 5 minutes and cook on medium heat until the tomato begins to peel and stir, awaiting the dish to be cooked.
Add the rice to the pot, filling with water again 2 fingers higher than the rice. Place a clean thick fabric over the pot and cook on low heat for 45 minutes. Serve with a dollop of cream.