Biriani is India's national rice and meat dish. This recipe will use duck.
It is necessary
- - 1 kg of duck legs
- - 450 g basmati rice
- - 3 cinnamon sticks
- - 2 onions
- - 4 cloves garlic
- - 4 boxes of cardamom
- - a pinch of turmeric
- - 2 tbsp. chopped ginger
- - a pinch of cayenne pepper.
- - 300 g of tomatoes in their own juice
- - 1 tsp cumin grains
- - salt to taste
- - greens
Instructions
Step 1
Rinse the rice first, then cover it with cold water and set it aside.
Step 2
Finely chop the onion, ginger and garlic.
Step 3
Cut the meat off the duck legs and cut it into medium pieces.
Step 4
Heat 2 tablespoons in a saucepan over high heat. sunflower oil. In 2 passes, fry the duck meat until golden brown, about 3 minutes for each batch. Then transfer to a plate
Step 5
Reduce heat to medium and place finely chopped onions in the skillet. Cook, stirring occasionally, until transparent, about 5 minutes.
Step 6
Add the garlic ginger, cumin, turmeric, salt, 2 cinnamon sticks and cayenne pepper. Cook, stirring occasionally, for about 2 minutes.
Step 7
Add duck and tomatoes in their own juice to the skillet. Bring to a boil, turn off and leave.
Step 8
In a saucepan, bring 1.5 liters of lightly salted water with cardamom boxes and a cinnamon stick to a boil. Add rice, cook for 5 minutes and drain in a colander.
Step 9
Then put a saucepan on the fire, pour 200 ml of water into it and bring it to a boil. Add half of the rice to the water. Top with the contents of a saucepan and cover with the remaining rice. Reduce heat to low and cook biriani, covered, without stirring, until rice is cooked through, about 30-40 minutes.
Sprinkle with herbs when serving.
