Bengali Fulab (Akhni Biryani) by Reemaislam

Ingredients

• 500g (1.1 lb) meat (lamb or chicken), cut into chunks
• 2 cup long-grain basmati rice
• 3 tbsp ghee
• 2 large onions, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 bay leaves
• 3 green cardamom pods
• 1 inch cinnamon stick
• 2 tomatoes, chopped
• 1/2 tsp dried methi (fenugreek) leaves
• 3 green chilies, slit
• 1.5 tsp salt (adjust to taste)
• 3 cup meat broth or water

Instructions

1. Soak the rice in water for 30 minutes, then drain thoroughly.
2. Heat a pan over medium heat, add 1 tbsp ghee, and sauté onions, ginger, garlic, cardamom, cinnamon, and bay leaves until fragrant.
3. Add the meat and salt, cooking until the meat is browned on all sides, about 8-10 minutes.
4. Stir in the chopped tomatoes and cook until they soften, about 5 minutes, then set the meat mixture aside.
5. In a separate pot, heat the remaining 2 tbsp ghee and fry the drained rice with methi and a handful of onions until the rice is lightly toasted and golden, about 5-7 minutes.
6. Combine the browned meat with the rice, then pour in the broth and add the green chilies.
7. Transfer the mixture to an oven-safe dish, cover tightly, and bake at 180°C (350°F) for 35-40 minutes until the rice is fluffy and tender.