Yemeni ZURBIAN Recipe | Aromatic & Flavorful Middle Eastern Dish || Tasteflix’s Flavorful Feast

Zurbian Biryani is a flavorful Yemeni dish that has traveled across borders to win hearts with its rich taste and aromatic spices. A delightful fusion of tender meat, fragrant basmati rice, and a blend of traditional spices, this biryani is perfect for any special occasion.
Ingredients:
For the Meat Marinade:
• 700g mutton
• Potato 2 pcs big
• Black Pepper
• 1 cup yogurt
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• Salt to taste
• Birista (fried onion)
For the Rice:
• 2 cups basmati rice, soaked for 30 minutes
• 4 cups water
• 1 bay leaf
• 4-5 green cardamom pods
• 1 cinnamon stick
• 4-5 cloves
• Salt to taste
For the Biryani:
• 2 large onions, thinly sliced for birista
• 3 green chilies, slit
• 1/4 cup olive oil
• 1 star anise
• 1 black cardamom
• 1/4 tsp nutmeg powder
• 2 tbsp ghee
• 1/4 cup raisins
• 1/4 cup cashew nuts
• 1/2 tsp saffron strands soaked in 2 tbsp warm milk
• Fresh mint leaves for garnish
Instructions:
1. Marinate the Meat:
o In a large bowl, mix yogurt with turmeric, cumin, coriander, garam masala, ginger-garlic paste, and salt. Add the meat pieces and coat well. Cover and refrigerate for at least 1 hour, or preferably overnight.
2. Cook the Rice:
o In a large pot, bring water to a boil. Add the bay leaf, cardamom pods, cinnamon stick, cloves, and salt. Add the soaked rice and cook until 70% done. Drain and set aside.
3. Prepare the Meat:
o In a heavy-bottomed pan, heat ghee or oil. Fry the sliced onions until golden brown and crisp. Remove half of the onions and set them aside for garnishing.
o In the same pan, add green chilies and tomatoes, and sauté until the tomatoes soften. Add the marinated meat and cook on medium heat until the meat is tender and cooked through. You may add a little water if necessary.
4. Layer the Biryani:
o In the same pan with the cooked meat, spread a layer of half-cooked rice over the meat. Sprinkle half of the fried onions, raisins, cashew nuts, saffron milk, and fresh herbs over the rice. Repeat with another layer of rice and the remaining garnishes.
5. Dum Cooking:
o Cover the pan with a tight-fitting lid. You can seal the edges with dough to trap the steam. Cook on low heat for 15-20 minutes, allowing the flavors to meld together.
6. Serve:
o Fluff the biryani gently with a fork. Serve hot, garnished with the reserved fried onions, more fresh herbs, and a side of raita or salad.

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Happy Cooking!
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