Lamb Biryani Cooking Recipes

Ingredients :

1 kg

400 g

105 ml

120 g

5

2

1

120 g

5 g

400 ml

a pinch

5 g

30 g

a few drops

120 ml

45 g

a pinch

5 g

lamb (cut into 1" cubes)

basmati rice

oil

onions, chopped

green cardamoms (choti elaichi)

cloves (laung)

cinnamon (daalchini) stick 1"

yoghurt, whisked

yellow chili powder

lamb stock

mace (javitri) powder

mint leaves, chopped

ginger, chopped

vetivier (kewda)

cream

butter, melted

saffron (kesar)

dough to seal dish

ginger, julienned

salt to taste

1. Heat oil in a pan and sauté chopped onions.
2. Add cardamoms, cloves and cinnamon in the oil till they crackle, then add lamb pieces and sauté.
3. Add yoghurt, yellow chili powder and salt.
4. Stir till dry.
5. Add stock and cook till meat is almost done.
6. In a separate pan, boil rice in plenty of water till the grains lengthen but are not fully cooked.
7. Drain the water.
8. Remove meat pieces from curry and spread in a heat proof casserole.
9. Strain the curry.
10. Reserve half of the curry and pour the remaining onto the meat.
11. Sprinkle mace, mint, chopped ginger, vetivier and half the cream over the meat.
12. Place half the rice on the meat pieces.
13. Sprinkle reserved cream, the reserved liquid, melted butter and saffron, crushed in a spoonful of water over it.
14. Place rest of the rice on top.
15. Cover and seal lid with dough.
16. Cook over very gentle heat for about 10-15 minutes.
17. Remove from heat, garnish with julienned ginger.
18. Serve hot.

Serves 4

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