Crushing Fried Onionsfor Biryani etc.
- Onions fried in oil alone is much more crisp than that fried in ghee.
- Instead of slicing onion and frying them to become crisp enough for crushing, a great time-saver is to grate the onions, fry them and just before they turn golden brown, to strain them through a sieve. You already have fried crushed onions!
ALTERNATE OVEN METHOD
Busy hostesses will welcome this method as it can be prepared well in advance and kept in the fridge and put in the oven to cook Just an hour and half before serving time.After rice and masoor has drained and the chicken has
been marinating for an hour or two arrange the meat in an oven-proof casserole thus
Grease bottom of casserole with the ghee/oil in which the onions have been fried as well as any Oil that is left-Over, but not the ghee.Spread a handful of masoor over bottom of casserole and arrange meat pieces attractively.
Pour all the masalas over the meat. Now put in egg and potatoes and cover with the masoor.Remove three tablespoons of rice and tint it delicately with a little saffron. Spread white rice over masoor and lastly sprinkle the tinted rice over.This makes a beautiful color picture. Pour the remaining ghee over the rice and wrap the whole casserole with a thick sheet of foil.Put in preheated oven 180°C and cook for one to one and a half hours. By this time the biryani will be cooked. Remove foil, garnish with fried onions that were kept aside and serve Biryani straight from the casserole.Mutton Biryani will need 1,3/4 to 2 hours of cooking in Oven.