2 1/2tsp kewra water (pandan extract) or rosewater
For the spice blend
1/2 cinnamon stick
6 green cardamom pods
4 cloves
1 mace blade
1 small black cardamom pod
1 1/4 tsp white peppercorns
For the marinade
2tsp chilli powder
1tsp Kashmiri chilli powder
2 1/2tsp salt
170g Greek yogurt
5cm piece root ginger, grated
4 garlic cloves, crushed
Method
The day before, make the spice
blend. Toast all the ingredients
in a small, dry frying pan over a medium heat for around 1
minute until fragrant. Cool for
a couple of minutes, then
transfer to a spice grinder and
in an airtight container and put
in the fridge overnight.
The next day, remove the
marinated meat from the fridge
temperature. In a small mug or
the next steps.
Heat the oil in a karahi or
deep frying pan over a high
heat. Add the onions and fry for
16-18 minutes, stirring regularly,
until they turn a deep golden
colour. Use a slotted spoon to
transfer them to a plate linedwith kitchen paper.
Coat the potatoes with the turmeric, then add to the oil in the frying pan and fry over a medium-high heat for 3-4
minutes or until the potatoes
are light golden. Use a slotted
spoon to transfer to a plate and
reserve the oil.
Tip the meat, including all
the marinade, into a very large,
heavy-based, ovenproof pan
needs to be large enough to
leave several cm of space on
top once the rice is added, to
create steam.
Drizzle 2tbsp of the melted
ghee and 50ml of the oil used
for deep frying over the meat
and sprinkle half the saffron
the meat in an even layer acrossthe base of the pan. Lay the potatoes on top of the meat,
then scatter three-quarters of
the fried onions over the top,
reserving the rest. Arrange
the aloo bokhara and green
chillies on top.
Preheat the oven to 140C/
120C F/Gas 1. In a large pan,
over a high heat. Add the
cinnamon, bay leaves, cloves,
cardamom, shahi jeera and salt.
add the rice and cook for
4–5 minutes until parboiled,
overcooking. If you squeeze
centre. Once the rice reaches
this stage, drain immediately,
then arrange in a single, even
layer on top of the meat.
In a small bowl, combine the remaining ghee with the milk and around 1tbsp hot water. Sprinkle this evenly over the rice, then dot the remaining
saffron water on top of the rice in a few places. Finally, spinkle the kewra water or rosewater over with half of the reserved fried onions.
Cover and cook over
medium-high heat for 12
minutes until the pan is
steaming, then transfer to the
oven and cook for another 1
hour 20 minutes. Remove from
10 minutes, then gently mix
up the biryani by bringing the
meat to the top or taking large
spoonfuls from the side of the
pan to loosen up the layers, in
order to create a good mix of
potatoes, meat and rice.
Garnish with the remaining fried onions to serve.
Recipes and photographs taken from Made in Bangladesh by Dina Begum, photography by Haarala Hamilton, Habibul Haque, Drik Picture Library (Quadrille, £20)
