PARSI PASANDA BIRYANI

Preparation Method :

• Fry the onions and the potatoes: Heat the oil and fry the onions till golden brown. Remove and set aside. When cool, crush half of the onions. Reserve the remaining half.
• Fry the potatoes till golden. Remove and set aside.
• Apply ginger, garlic and the green papaya paste to the meat and allow to stand for about 10 minutes.
• Beat the marinated meat with a mallet for about 10 minutes.
• Add the powdered spices, powdered salt, red chilli powder, green chilli paste, tomatoes, hung yogurt, crushed onions, and half of the saffron soaked in lemon juice.
• Marinate for about 3 hours.
• Boil about 3 litres of water with salt, cloves, cinnamon and cardamoms. When the water starts boiling add rice and cook for about 5 minutes or until half done.
• Strain the water and transfer the rice to a flat dish.
• Prepare the lentils: Boil the lentils in salted water till half done. Strain excess water and transfer the lentils to another pan. Set aside.
• Take a heavy bottomed pan and put in the oil left over from frying the onions and the potatoes. Add the marinated meat and spread the red lentils over the meat.
• Arrange the potatoes over the lentils. Spread the rice over the potatoes. Sprinkle the balance fried onions and the green chillies over the rice.
• Pour the melted ghee and the balance saffron soaked in lemon juice. Also sprinkle half a glass of water.
• Cover with a tight fitting lid and cook on high flame for about 5 minutes and then on medium flame for another 10 minutes.
• Simmer to low flame and cook for another 20 - 30 minutes or until the meat and rice are done. Serve garnished with hard-boiled eggs.