Lamb Biryani Recipe

Lamb Biryani

Biryani is one of the authentic Indian dishes and tastes good (more biryani recipes). Having a reliable Lamb Biryani recipe can lead you to experience a rich dish. Although lamb or mutton is usually used, you can also substitute the meat with shrimp, chicken, fish (like basa fish) or vegetables. Authentic dishes usually contain a long list of ingredients. But skipping one of those on the list will not yield to a good dish.

Ingredients

2.5 lbs. Leg of Lamb, boned and cut into 5 cm cubes

1 lb Ghee or Unsalted Butter

1 lb Natural Yogurt

8 cloves Garlic

1 Large Onion, finely sliced

½ teaspoon Saffron Strands, pounded

8 green Cardamom Pods

1 Cassia Bark or Cinnamon Stick

3 Bay Leaves

10 Black Peppercorns

1 tablespoon Ginger Paste

1 tablespoon Garlic Paste

1 tablespoon Coriander, ground

1 tablespoon Cumin, ground

1 ounce Milk, boiling

¼ teaspoon Salt

1 lb Basmati Rice, washed and Drained

1 toasted Almonds, flaked

Directions

Soak the saffron in hot milk. Set aside.

In a large and heavy bottom saucepan, melt ghee or butter over low heat. Sizzle the peppercorns, bay leaves, cloves, cassia or cinnamon, and cardamoms for around 15-20 seconds.

Add in the onions before increasing the heat to medium. Fry the onions around 4-5 minutes before adding ginger and garlic paste. Cook for 2-3 minutes more and add in the chili and the spices.

Cook and stir the mixture for 12 minutes. Add yogurt, salt, meat and half of the saffron milk mixture. Stir to distribute the ingredients before switching off the heat.

Place rice in a pan full of hot water and 2 teaspoons salt. Bring to a boil for a minute before draining the rice and piling it on top of the lamb. Drizzle the other half of the saffron milk.

Soak a grease proof paper into the pan and squeeze out the water. Spread on top of the rice. Soak another clean tea towel, squeezing out the water before spreading it atop the grease proof paper. Cover the pan with its lid.

Seal the top of the pan with kitchen foil in order to stop steam from escaping. Cook over very low heat for an hour’s time.

If necessary, use a heat diffuser. Remove the Lamb Biryani recipe from heat and allow to stand on its own in 15 minutes.

Tips

Avoid the temptation to take a peek in the pan while cooking. When the dish has been cooked, serve immediately with a garnish of toasted flaked almonds.