Party Kachchi Biryani in 10 litre Rice-Cooker
Serves 40-50
You can cook without the rice cooker in a large pot, the traditional way. In that case use medium heat for first 30 minutes then put on simmer for two and half hours.
You can cook without the rice cooker in a large pot, the traditional way. In that case use medium heat for first 30 minutes then put on simmer for two and half hours. The advantage of using the rice cooker is that, the temperature is controlled automatically and you get consistent result every time and you don't have to be on standby, you don't even have to be in the house. Rice cooker will keep it warm for hours until you are ready to serve.
Main Ingredients:
Lamb 12 kg
Potato 2kg (Maris Piper potatoes are best, they do not breakdown easily)
Potato 2kg (Maris Piper potatoes are best, they do not breakdown easily)
Rice 4 kg (Extra long grain Basmati is best)
MEAT: marinade meat for minimum 2 hours in:
Shaan Pilao Biriyani Masala 12 Pack
Ginger paste 2 cups
Garlic paste 2 cups
Ghee 2 cups
Oil 2 cups
Yogurt 2 cups
Sugar 1 cup
Lemon Juice 2 cups
MEAT: marinade meat for minimum 2 hours in:
Shaan Pilao Biriyani Masala 12 Pack
Ginger paste 2 cups
Garlic paste 2 cups
Ghee 2 cups
Oil 2 cups
Yogurt 2 cups
Sugar 1 cup
Lemon Juice 2 cups
RICE: Wash rice thoroughly, then soak in cold water for 30 minutes > then drain.
POTATOES: Peel and cut in desired size.
LAYER:
LAYER:
Place the marinated meat at the bottom of the ricecooker pot and layer the following accordingly:
Potatoes
Green chillis 24
Fried Onion 2 cups
Golden Sultanas (Raisins or Kismis) 2 cups
Dhone pata (Corriander leaves) 1 bunch
Pudina Pata (Mint leaves) 1 bunch
Soaked and drained rice
Rose water 500ml
Pour Milk & Water mix (50:50) until water is just at the same level of the rice.
Close the lid > Turn on the Rice cooker > Leave it untouched for 3 hours.
Open the lid > Drizzle 1 cup of ghee over the rice.
Green chillis 24
Fried Onion 2 cups
Golden Sultanas (Raisins or Kismis) 2 cups
Dhone pata (Corriander leaves) 1 bunch
Pudina Pata (Mint leaves) 1 bunch
Soaked and drained rice
Rose water 500ml
Pour Milk & Water mix (50:50) until water is just at the same level of the rice.
Close the lid > Turn on the Rice cooker > Leave it untouched for 3 hours.
Open the lid > Drizzle 1 cup of ghee over the rice.
Garnish with some fried onion (beresta) and dhonepata.
Done!
Important:
Before layering, loosen up the marinated meat. After adding the water make some wholes with a large spoon around and one in the middle for water to reach the bottom. This will prevent the meat to overheat resulting rice cooker to turn off prematurely.
Important:
Before layering, loosen up the marinated meat. After adding the water make some wholes with a large spoon around and one in the middle for water to reach the bottom. This will prevent the meat to overheat resulting rice cooker to turn off prematurely.
Keep an eye on the rice cooker for about 30 minutes. After ten minutes you will hear a bubbling sound, then you will see steam coming out, then after about 30-45 minutes the the ricecooker will switch from COOK to WARM mode automatically and the steam will cease. Do not touch it, leave it at warm mode, it's still cooking!
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