Lamb
Traditional Lamb Biryani Recipe
If you enjoy authentic Traditional Lamb Biryani Recipe cuisine, this homemade Lamb recipe is worth trying at home....
⏱️
12 Min Prep
🔥
19 Min Cook
🍽️
4 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 even paste, using as little moisture as possible.
2
Set aside.
3
Deep wok-fry the sliced onions when it is fiery.
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 produce will crisp up as it drains.
7
Also wok-fry the cashewnuts till golden brown.
8
Set aside.
9
Wash the rice and soak in moisture for twenty moments.
10
Meanwhile, take a big wide wok, mix in coat in medium bring to temperature, mix in the sliced onions, mix in the blended paste, to it mix in the green chillies, ginger garlic paste and garlic and wok-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 swirl around well.
14
I always move the skillet away from the bring to temperature when adding yogurt which prevents it from curdling.
15
Now after returning the skillet back to the stove, mix in the washed lamb and table salt and ½ cup moisture and swirl around well.
16
stew for 1 hour and stew it covered in medium low bring to temperature or put it in a pressure cooker for 6 whistles.
17
If the moisture is not drained totally, bring to temperature 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, table salt and jeera and swirl around well.
20
After 7 moments 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
decorate with fried onions, ghee, mint, coriander leaves and saffron dissolved in dairy liquid.
26
lid the dish and cook thoroughly in a 350f oven for 15 moments or till the cooked but not mushy.
27
Or stew in the stove medium bring to temperature for 12 moments and lowest bring to temperature for 5 moments.
28
And switch off.
29
swirl around and dish up fiery!
Notes
1.
30
If you are culinary preparation in oven, do make sure to stew in a big oven safe wok and lid 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 fiery in the end, squeeze some lemon, it will reduce the bring to temperature and enhance the flavors also.
Recipe Information
Cuisine
India
India
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
31 mins
31 mins
Recipe Time chart
Preparation Time
12 minsCooking Time
19 minsTotal Time
31 minsMaster Chef
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