Lamb
Authentic Lamb Biryani
Learn how to prepare Authentic Lamb Biryani with this simple recipe. Perfect for Lamb and ideal for India lovers....
⏱️
12 Min Prep
🔥
18 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
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 creamy paste, using as little liquid as possible.
2
Set aside.
3
Deep shallow fry the sliced onions when it is fiery.
4
Don’t overcrowd the cooking oil.
5
When the onions turn light brown, remove from cooking oil and sieve on paper towel.
6
The fried bulb greens will crisp up as it drains.
7
Also shallow fry the cashewnuts till golden brown.
8
Set aside.
9
Wash the rice and soak in liquid for twenty mins.
10
Meanwhile, take a big wide wok, mix in cooking oil in medium mildly hot, mix in the sliced onions, mix in the blended paste, to it mix in the green chillies, ginger garlic paste and garlic and shallow fry for a minute.
11
Then mix in the tomatoes and sauté them well till they are cooked and not mushy.
12
Then to it mix in the red chilli ground mix, biryani ground mix, mint, coriander leaves and sauté them well.
13
mix in the yogurt and mix gently well.
14
I always move the skillet away from the mildly hot when adding yogurt which prevents it from curdling.
15
Now after returning the skillet back to the stove, mix in the washed lamb and seasoning and ½ cup liquid and mix gently well.
16
prepare for 1 hour and prepare it covered in medium low mildly hot or put it in a pressure cooker for 6 whistles.
17
If the liquid is not drained totally, mildly hot it by keeping it open.
18
Take another big wok, mix in thrice the cup of rice you use, and heat to boiling point it.
19
When it is boiling high, mix in the rice, seasoning and jeera and mix gently well.
20
After 7 mins exact or when the rice is 80% done.
21
Switch off and sieve the rice.
22
Now, the layering starts.
23
To the lamb, pat and level it.
24
mix in the drained fiery rice on the top of it.
25
accentuate with fried onions, ghee, mint, coriander leaves and saffron dissolved in dairy liquid.
26
put a lid on the dish and oven-cook in a 350f oven for 15 mins or till the cooked but not mushy.
27
Or prepare in the stove medium mildly hot for 12 mins and lowest mildly hot for 5 mins.
28
And switch off.
29
mix gently and dish up fiery!
Notes
1.
30
If you are preparing in oven, do make sure to prepare in a big oven safe wok and put a lid on 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 mix in just garam masala (1 tsp and red chilli ground mix – 3 tsp instead of 1 tsp)
3.
33
If it is well-seasoned in the end, squeeze some lemon, it will reduce the mildly hot and enhance the flavors also.
Recipe Information
Cuisine
India
India
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
12 minsCooking Time
18 minsTotal Time
30 minsMaster Chef
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