Lamb Biryani Step By Step

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

Grind the cashew, poppy seeds and cumin seeds into a creamy paste, using as little aqua as possible.

Set aside.

Deep sauté the sliced onions when it is scalding.

Don’t overcrowd the fat.

When the onions turn light brown, remove from fat and sieve on paper towel.

The fried shallot will crisp up as it drains.

Also sauté the cashewnuts till golden brown.

Set aside.

Wash the rice and soak in aqua for twenty mins.

Meanwhile, take a big wide skillet, introduce fat in medium bring to temperature, introduce the sliced onions, introduce the blended paste, to it introduce the green chillies, ginger garlic paste and garlic and sauté for a minute.

Then introduce the tomatoes and sauté them well till they are cooked and not mushy.

Then to it introduce the red chilli dusting masala condiment, biryani dusting masala condiment, mint, coriander leaves and sauté them well.

introduce the yogurt and combine well.

I always move the skillet away from the bring to temperature when adding yogurt which prevents it from curdling.

Now after returning the skillet back to the stove, introduce the washed lamb and table salt and ½ cup aqua and combine well.

prepare for 1 hour and prepare it covered in medium low bring to temperature or put it in a pressure cooker for 6 whistles.

If the aqua is not drained totally, bring to temperature it by keeping it open.

Take another big skillet, introduce thrice the cup of rice you use, and bubble it.

When it is boiling high, introduce the rice, table salt and jeera and combine well.

After 7 mins exact or when the rice is 80% done.

Switch off and sieve the rice.

Now, the layering starts.

To the lamb, pat and level it.

introduce the drained scalding rice on the top of it.

finish off with fried onions, ghee, mint, coriander leaves and saffron dissolved in whole milk.

put a lid on the dish and char in a 350f oven for 15 mins or till the cooked but not mushy.

Or prepare in the stove medium bring to temperature for 12 mins and lowest bring to temperature for 5 mins.

And switch off.

combine and present scalding! Notes 1.

If you are culinary preparation in oven, do make sure to prepare in a big oven safe skillet and put a lid on it tight and then keep in oven for the final step.

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.

If it is scalding in the end, squeeze some lemon, it will reduce the bring to temperature and enhance the flavors also.

Lamb Biryani Step By Step

19 Min Prep

37 Min Cook

4 Servings

Non-Vegetarian

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Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Lamb Biryani Step By Step

19 Min Prep

37 Min Cook

4 Servings

Non-Vegetarian

🔒 You've Reached Your Free Limit

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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