Lamb
Best Lamb Biryani Recipe
Learn how to prepare Best Lamb Biryani Recipe with this simple recipe. Perfect for Lamb and ideal for India lovers....
⏱️
20 Min Prep
🔥
31 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 seamless paste, using as little aqua as possible.
2
Set aside.
3
Deep shallow fry the sliced onions when it is burning.
4
Don’t overcrowd the coat.
5
When the onions turn light brown, remove from coat 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 aqua for twenty mins.
10
Meanwhile, take a big wide cooking vessel, introduce coat in medium toasty, introduce the sliced onions, introduce the blended paste, to it introduce the green chillies, ginger garlic paste and garlic and shallow fry for a minute.
11
Then introduce the tomatoes and sauté them well till they are cooked and not mushy.
12
Then to it introduce the red chilli dusting masala condiment, biryani dusting masala condiment, mint, coriander leaves and sauté them well.
13
introduce the yogurt and swirl around well.
14
I always move the skillet away from the toasty when adding yogurt which prevents it from curdling.
15
Now after returning the skillet back to the stove, introduce the washed lamb and table salt and ½ cup aqua and swirl around well.
16
prepare for 1 hour and prepare it covered in medium low toasty or put it in a pressure cooker for 6 whistles.
17
If the aqua is not drained totally, toasty it by keeping it open.
18
Take another big cooking vessel, introduce thrice the cup of rice you use, and bubble it.
19
When it is boiling high, introduce the rice, table salt and jeera and swirl around 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
introduce the drained burning rice on the top of it.
25
decorate with fried onions, ghee, mint, coriander leaves and saffron dissolved in whole milk.
26
put a lid on the dish and cook thoroughly in a 350f oven for 15 mins or till the cooked but not mushy.
27
Or prepare in the stove medium toasty for 12 mins and lowest toasty for 5 mins.
28
And switch off.
29
swirl around and dish up burning!
Notes
1.
30
If you are culinary preparation in oven, do make sure to prepare in a big oven safe cooking vessel 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 introduce just garam masala (1 tsp and red chilli dusting masala condiment – 3 tsp instead of 1 tsp)
3.
33
If it is well-seasoned in the end, squeeze some lemon, it will reduce the toasty and enhance the flavors also.
Recipe Information
Cuisine
India
India
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
51 mins
51 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
31 minsTotal Time
51 minsMaster Chef
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