Skip to main content

Lamb Biriyani

Ingredients

For Lamb Masala

  • Lamb (with bone, cut into large pieces) - 1.5 KG 
  • Ginger-Garlic Paste - 2 tbsp
  • Turmeric Powder - 1/2 tsp
  • Pepper Powder - 2 tbsp
  • Red Chilli Powder - 1 tbsp
  • Garam Masala - 2 tbsp
  • Cashew Nut Paste - 2 tbsp (optional)
  • Mint Leaves (chopped) - 2 tbsp
  • Coriander Leaves (chopped) - 2 tbsp
  • Thick Yogurt - 3 tbsp
  • Onion (medium size) - 5nos: (finely chopped)
  • Tomato (medium size) - 2nos: (chopped)
  • Oil - 3-4 tbsp
  • Salt - as required

For Rice

  • Basmati Rice - 1 KG
  • Ghee - 4 tbsp
  • Cardamom - 5-8 nos:
  • Cloves - 5-8 nos:
  • Bay Leaf - 1 (big)
  • Star Anise - 3-4 nos:
  • Cinnamon Stick (1 inch) -3-4 nos:
  • Black Pepper Corn - 1 tsp
  • Ginger-Garlic Paste - 1 tsp (optional)
  • Mint Leaves (chopped) - 1 tsp (optional)
  • Coriander Leaves (chopped) - 1 tsp (optional)
  • Lemon Juice - 2 tbsp
  • Salt - as required

For Dum

  • Ghee - 5 tbsp
  • Onion - 2 nos: (thinly sliced)
  • Cashew Nuts - as required
  • Raisins - - as required
  • Mint Leaves (chopped) - 3 tbsp
  • Coriander Leaves (chopped) - 3 tbsp
  • Garam Masala - 2 tsp
  • Saffron - a pinch soaked in 3 tbsp warm milk (optional)

Preparation Method 

Lamb Masala

  • Wash, clean and keep the lamb in a strainer to remove excess water.
  • Heat oil in a thick bottom pan and saute onion.
  • When onion become light golden in color, add ginger-garlic paste and saute for 1 min:
  • Add tomato and salt; keep the lid closed and cook till tomato become mushy.
  • Keep the flame low and add turmeric powder, garam masala, pepper powder, red chilli powder; saute till the row smell goes off.
  • Add lamb, mix well, keep the lid closed and cook, stirring occasionally, till lamb is 90% done.
  • Add cashew nut paste, yogurt, chopped coriander leaves and mint leaves, mix well.
  • Adjust the salt and cook for another 3-5 mins:, remove from flame and keep aside.

Rice

  1. Measure the rice using any cup convenient for you.
  2. Wash and soak the rice in clod water for 20-30 mins:. After 20-30 mins: transfer the rice to a strainer and keep aside for 15-20 mins: to remove excess water.
  3. Measure 1.5 times water in the same cup you measured rice and boil (for example, for 2 cups rice, boil 3 cups of water).
  4. In a large pan heat ghee; splutter Cardamom, Cloves, Bay Leaf, Star Anise. Cinnamon Stick, Black Pepper Corn.
  5. Add rice and saute till rice start to splutter.
  6. Add boiled water, Ginger-Garlic Paste, Mint Leaves, Coriander Leaves, Lemon Juice; mix well and keep in high flame till water start to bubble.
  7. Add salt, mix well and cook in medium flame, keeping the lid closed till the water is fully absorbed by the rice and rice is 80% done.
  8. Remove the rice from flame and keep aside.

Layering the Biriyani

  1. Heat ghee in pan and fry the onions till it become golden brown and keep aside.
  2. Fry cashew nuts and raisins and keep aside.
  3. Pour the remaining ghee from frying onions and cashews to a thick bottom pan and spread evenly.
  4. Spread 1/3rd of the cooked rice over the ghee, over that spread the half of the lamb masala. Spread part of the fried onion, cashew nuts and raisins, 1 tsp garam masala and 1 tbsp each of chopped mint leaves and coriander leaves. 
  5. Repeat the above step using another 1/3 of the rice and remaining lamb masala.
  6. Layer the remaining rice on the top and add the remaining cashew nuts, raisins, mint leaves and coriander leaves.  
  7. Sprinkle saffron milk on the top.
  8. Keep the lid closed and wrap the sides of the pan with aluminum foil if the lid is loose.
  9. Heat thick bottom heavy tawa on high flame for about 5 mins: 
  10. Keep the flame to low and place the pan on top of the tawa cook for 10-15 mins:.
  11. Remove from the flame and keep aside for 10-15 mins:

Serving the Lamb Biriyani

  1. While serving the biriyani using a long serving spoon take out from the side so that the layers of rice and lamb masala can be take out together; transfer to a plate.
  2. Garnish with fried onion, cashew nuts and raisins.
  3. Enjoy the hot and aromatic Lamb Biriyani with pickle, mint chutney, salad and pappad.
Notes:
  • No need to add water while cooking the lamb, water from tomato and lamb will be sufficient.
  • Lamb will take 30-45 mins: to get cooked and cooking time of lamb will differ based on the meat. You can pressure cook the lamb, if you want to speed up the cooking time.
  • Lamb masala should be thick gravy, if not keep the lid open and cook in high flame so that the water gets evaporated.
  • Adding Ginger-Garlic Paste, Mint Leaves, and Coriander Leaves will enhance the flavor of the rice.
  • You can add 1 tbsp ghee over each layer of rice, if required.
Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were
17 comments
Read more

Achappam / Rose Cookies with Raw Rice

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt -  a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter.  Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan. While h
1 comment
Read more