Lamb Biryani is a popular and classic Indian lamb dish often made during special occasions or events.
Ingredients:
Lamb – 400 gms, boneless, cut into bite-sized pieces
Onion – 1, sliced
Ghee – 1 1/2 tblsp
Cumin Seeds – 1/2 tsp
Cloves – 3 + 2
Cinnamon – 1/2 inch stick + 1/2 inch stick
Bay Leaves – 2 + 1/2
Black Cardamom – 1, crushed
Green Cardamoms – 3, crushed + 2, crushed
Green Chillies – 2, slit
Salt as per taste
Basmati Rice – 1 cup, soaked in water
Mace – 1/2
Coriander Leaves – few, chopped, to garnish
For the marinade:
Plain Yogurt – 1/2 cup
Lemon Juice – 4 tblsp
Ginger Garlic Paste – 3/4 tsp
Garam Masala Powder – 1 tsp
Coriander Powder – 3/4 tsp
Turmeric Powder – 1/4 tsp
Mint Leaves – 1/4 cup, chopped
Coriander Leaves – 1/4 cup, chopped
Salt – 1/4 tsp
Method:
1. Mix all the marinade ingredients in a large bowl.
2. Add the lamb pieces and mix well until evenly coated.
3. Keep aside to marinate for 4 to 6 hours or overnight.
4. In a pressure cooker, add 1/2 inch cinnamon, 2 green cardamoms, mace, 1/2 bay leaf, 2 cloves and 1 or 2 cups of water (adjust water as required).
5. Bring to a boil and add the basmati rice.
6. Cook until the rice is half-cooked and drain well.
7. Discard the spices and reserve the rice.
8. Heat ghee in a large pan.
9. Fry the cumin seeds, cloves, cinnamon, bay leaves and cardamoms for a minute.
10. Add the green chillies and onions.
11. Saute until the onions are lightly browned.
12. Add salt and the lamb pieces.
13. Stir well and add the rice.
14. Cook for 2 to 3 minutes and reduce flame to low.
15. Simmer for 30 to 45 minutes.
16. Cover the pan with a lid and switch off the flame.
17. Remove the lid after 5 to 10 minutes and stir once or twice. Garnish with coriander leaves.
18. Serve hot with onion raita.
