Mombai Biryani

• Ingredients
  • 2 - 2 1/2 cups rice
  • 400 g beef or chicken in small pieces ("Geschnetzeltes")
  • ~250 g potatoes (2-3 pieces), cut into thin slices
  • 1 large onion, chopped
  • 3 cloves garlic, ground into paste
  • 1 inch ginger, ground into paste
  • 1/2 cup yoghurt
  • 1 tsp garam masala
  • 1 tsp salt
  • 1-2 green chilies, cut into small pieces
  • 2 Tbsp oil
• Instructions
  • Fry onion until golden in 1 Tbsp of oil
  • Add garlic and ginger paste, keep frying briefly
  • Add salt and garam masala, stir, and add meat pieces
  • Fry meat well and then add yoghurt and chilies
  • If using beef, add extra water and cook with lid on for ~30 minutes in order to tenderize it
  • Cook until most water has evaporated (it should just be a sort of paste), set aside
  • Fry potato slices in remaining Tbsp of oil until slightly brown (use low heat for this so they don't burn)
  • Make rice, but don't leave it too long because it might get too mushy later
  • Layer the rice, meat mixture, and potato slices (keep adding layers until you run out)
  • Leave on extremely low heat for ~5 minutes without stirring
  • Remove from heat and leave to steam for 15 minutes
  • Notes
    • Other vegetables can be added (e.g. peas)
    • The layering isn't too important, but apparently that's how it's done traditionally
    • The meat mixture can also be pressure cooked in order to tenderize the meat