Lamb Biryani

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Ingredients

Basmati Rice 1 cup

Lamb 500g

Ghee or butter 50g

Cinnamon Sticks – 2 small

Cloves – 3

Cardamom seeds – 3

Bay leaves – 2 medium

Fennel powder – 1 teaspoon

Red Chilli powder – ½ teaspoon

Coriander powder – 1 teaspoon

Red onions big – 500g

Green chillies – 3 small

Mint leaves – ½ cup

Green coriander – ½ cup

Turmeric – ½ teaspoon

Tomatoes – 3 medium

Lemon – ½

Curd – ½ cup

Water – 1½ cups

Salt to taste

Ginger-garlic paste – 2 teaspoons

(2×2 inch piece of ginger ground with 10 flakes of garlic)

Directions

  1. Add ghee / butter / oil to a skillet.
  2. Add cardamom, fennel, cloves, cinnamon and bay leaves and fry for 5 min.
  3. Add diced onions, slit green chillies and sauté till onions turn golden brown.
  4. Add the ginger-garlic paste and fry for 3 min.
  5. Add the diced tomatoes and cook for 5 min.
  6. Add lamb pieces and fry for 5 min.
  7. To the mixture, add red chilli powder, coriander powder and turmeric, and sauté for 3 min.
  8. Add rice (previously soaked in water for 10 min, and drained) to the pan and fry for 5 min.
  9. Add chopped coriander and mint and sauté for 5 min.
  10. Add the curd and continue stirring occasionally for 5 min.
  11. Finally, add 1½ cups of water and bring to a boil.
  12. Squeeze the juice of ½ lime into the pan.
  13. Pressure cook until done.
  14. Serve with yogurt raitha, sparkling fizzy drink and your choice of curried chicken or lamb on the side.