OUZI BIRYANI
Ouzi Biryani is a unique fusion of Arabic and Indian cuisines. Juicy, spiced meat is layered with fragrant Tilda Basmati rice,
saffron, and fried onions. For a modern twist, it can be wrapped in puff pastry, blending tradition with innovation in every bite.
- 31 - 60 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- For the Meat
- 3 tbsp oil
- 2 onions, sliced
- 1 cinnamon stick / 1 bay leaf / 5 cardamom pods
- 1 kg Lamb meat, cut into small pieces
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tomato, chopped
- 3 tbsp fresh coriander
- 1 tbsp mint
- ½ cup yogurt
- Juice of 1 lemon
- 1 tbsp each: cumin, coriander, turmeric, curry powder
- ½ tsp red chili powder
- Salt
- 1 cup water
- For the Rice
- 600g Basmati Rice
- 1 cinnamon stick / cardamom / bay leaf / cloves
- Salt
- For Layering
- Coriander + mint + fried onion
- 1 cup saffron water
- Butter
- Green chili
- For the Ouzi (Pastry Layer)
- Puff pastry
- ¼ cup water mixed with 1 tbsp milk
Method
-
Cook the meat with onions, spices, garlic, ginger, tomato, herbs, yogurt & lemon until tender
-
Boil the rice with spices about 3/4 cooked ,than drain
-
Layer the cooked meat with the rice, and add fried onions, saffron water, butter, chili peppers
-
Cover and cook on low heat for 20–25 mins
-
(Optional) roll out the puff pastry fill it with the biryani mixture once cooled, and seal it , 1/4 cup water mixed with 1tbsp milk (for brushing )
-
bake until golden on top and bottom
