Easy Biryani

This is a simplified version of one of the most complex and exotic dishes of Mughal India, perfected in old Dhaka called Kacchi Biryani. This is unique in Dhaka where raw (kacchi) meat and rice are cooked together. For students it can be a life-saver! 

Rice-Cooker makes it stress free, but if you don’t have one you can use a thick bottomed pot on cooker at a very low temperature. 

Ingredients:

There are many flavours available,
I like this one, it's mild. Some are hot.
If you like it hot try Sindhi.  

1 kg meat
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Lemon juice
1 tbsp Sugar
1-2 tsp Salt (to taste) 
2 tbsp Oil. (or Oil and Ghee 50:50)
2 tbsp Yoghurt
1 packet Shan Biryani Masala (your choice)

………………………………............................

½ kg Potato peeled (baby potato or bite size pieces)

(you can use canned potato available in supermarkets to make life easier)

½ kg Basmati rice

Mix everything above the dotted line in a 1.5 litre Rice Cooker

(if you have time leave it for 2-3 hour to marinade)

Place 1/2 kg pealed potato on the meat.

Spread 1/2 kg washed rice over the potato.

Add cold water up to 1 inch above the rice

Lid on and turn the rice cooker on (press the switch down) and leave it for 2 hours.

After two hours mix the rice and meat together. Put the lid back on.

Biryani will be ready to eat in 30 minutes. 


Note: Once you make the above basic Biryani, you can make it more exotic by adding:
Saffron, Rosewater, green chillis, cashew nuts, fried onions, sultanas, mint leaves, coriander leaves etc; any flavours and textures you like.