Lamb Biryani
Ingredients
12 Cashew nuts
½ tbsp Khus khus
½ tbsp Cumin seeds
3 sliced thinly Onions
2 tsp Ginger garlic paste
4 whole Garlic
Leaves Mint
Leaves Cilantro
½ tsp dissolved in ½ cup warm milk Saffron
2 tbsp Ghee
2 Cups Basmati rice
½ cup Full fat yogurt
1 tbsp Cumin Seeds
½ Bay leaf
1 thin piece Cinnamon
3 Cloves
2 Cardamom
1 lb Lamb
1 tsp Red Chilli powder
1 tbsp Biryani masala
Instructions
1- Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible.
2- Set aside.
3- Deep fry the sliced onions when it is hot.
4- Don’t overcrowd the oil.
5- When the onions turn light brown, remove from oil and drain on paper towel.
6- The fried onion will crisp up as it drains.
7- Also fry the cashewnuts till golden brown.
8- Set aside.
9- Wash the rice and soak in water for twenty minutes.
10- Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
11- Then add the tomatoes and sauté them well till they are cooked and not mushy.
12- Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
13- Add the yogurt and mix well.
14- I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
15- Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well.
16- Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles.
17- If the water is not drained totally, heat it by keeping it open.
18- Take another big pan, add thrice the cup of rice you use, and boil it.
19- When it is boiling high, add the rice, salt and jeera and mix well.
20- After 7 minutes exact or when the rice is 80% done.
21- Switch off and drain the rice.
22- Now, the layering starts.
23- To the lamb, pat and level it.
24- Add the drained hot rice on the top of it.
25- Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.
26- Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy.
27- Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes.
28- And switch off.
29- Mix and serve hot! Notes 1.
30- If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
31- 2.
32- You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp) 3.
33- If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.