Biryani Recipe Using Ghee
Biryani is a mild, highly aromatic and richly flavored dish which originated in central Asia. It consists of saffron rice, cooked together with fish, chicken, lamb or vegetables, in a spiced ghee with sultanas and almonds. Biryani is ideal for combining with cannabis because it is traditionally served in small quantities and because the spices work well alongside the cannabis. Biryani is usually accompanied by curry dishes and flat breads
- 6 tablespoons of ghee
- a stick of cinnamon
- 5 cardamom seeds, broken
- 5 cloves
- 2 cloves of crushed garlic
- 1 teaspoon of chopped ginger
- 1 teaspoon of fennel seeds
- ½ teaspoon of chili powder
- 1 kilogram (2 pounds) cubed lamb or chicken and/or a mixture of chopped vegetables
- 300 grams (5 ounces) natural yogurt
- 150 milliliters (¼ pint) water
- ½ teaspoon of salt
- 500 grams (1 pound) of washed and soaked basmati rice
- 2 tablespoons of cannabutter or 2 additional tablespoons of ghee
- ½ teaspoon of saffron threads (soaked in two tablespoons of boiling water)
- 2 tablespoons of ghee or oil
- 4 tablespoons of flaked almonds
- 4 tablespoons of sultanas
Pre-heat the oven to 190°C/375°F. Carefully heat 6 tablespoons of ghee in a large pan, adding the cloves, cinnamon and cardamom to begin. Next, add the garlic, chili powder and fennel seeds. Continue cooking the mixture for about 5 minutes, stirring throughout.
Add your meat of choice (or vegetables) and fry the bits well on all sides. Now stir the yogurt in to the pan, a spoonful at a time. Once the yogurt has been mixed in, add the water, a dash of salt and then cover and simmer for 35-40 minutes.
Fill a large pan or pot with water and bring to a boil. Add the rice and ½ teaspoon of salt. Drain after 3 minutes.
Coat the inside of a casserole dish with ghee or cannabutter. Cover the bottom of the dish with rice, add the saffron next (along with the water it soaked in) and then your meat or vegetables and broth. Continue to repeat the layers, being sure to end with rice as your uppermost layer. Cover and cook for 40-50 minutes in the oven.
Just prior to the dish being ready, heat a touch of ghee or oil in a frying pan and sauté the almonds and sultanas until they are just beginning to brown. Serve sprinkled atop the biryani.