Biryani
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
|
|
| ½ | cup |
almonds
|
*
|
| ½ | cup |
cashew nuts
|
*
|
| ½ | cup |
raisins, seedless
|
|
| ¾ | cup |
chicken broth
|
|
| 1 | x |
saffron rice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
|
|
| 118 | ml |
almonds
|
*
|
| 118 | ml |
cashew nuts
|
*
|
| 118 | ml |
raisins, seedless
|
|
| 177 | ml |
chicken broth
|
|
| 1 | x |
saffron rice
|
* |
Directions
Heat 4 tablespoons of butter in a heavy frying pan and sauté almonds, cashews and raisins for about 2 minutes.
Stir nut mixture into Saffron Rice.
TO SERVE: Spread ⅓ of saffron rice mixture evenly in ovenproof dish.
Spread ½ meat mixture over rice.
Repeat once again and finish with final ⅓ of rice.
Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish.
Cover and bake in oven preheated to 350℉ (180℃) F for 20 -25 minutes or until all liquid is absorbed.
Serve trimmed with tomato slices, green pepper rings and fresh coriander.
