A signature dish prepared with fine quality aromatic basmati rice and tender lamb pieces that takes you into the flavour heavens. Use of generous luxury spices like cardamom, clove, star anise, saffron, tej patta (Indian bayleaf) and other powder mixes makes biryani a highlight of indian cuisine. Although the name Biryani has its origins Persian, this fabulous food is popular in Indian subcontinent.
There are subtle differences in Biryani and Pulao. Preparing Biryani involves layering half boiled basmati rice and marinated pieces of meat (or veg or seafood or even boiled egg) one over the other. And cooking under pressure (dum cooking) infuses the flavours of marinated spices into the aromatic basmati rice layers. Producing a mesmerising two-in-one dish that is so tasty and celebrative.
Tasty Lamb Biryani
Here is Your Recipe
2lbs (900 gm) Spring Lamb (cleaned and cut into medium size pieces)
4ozs (½ cup) Yogurt
4ozs (½ cup) Ghee
1lb Basmati Rice
4ozs (4 medium) Onions (sliced finely)
1 oz (2 tablespoon) Ginger & Garlic (equal amounts crushed)
1 oz (2 tablespoon) Almonds (ground)
2 Cinnamon sticks
1 oz (2 tablespoon) Milk
Qtr tsp Saffron
2-3 Green Chilies
Half tsp Black Jeera
Half tsp Garam Masala (equal amounts of Black Zeera, Cardamoms and Cinnamon sticks, with half the amount of cloves)
Salt to taste
Coriander and Fried Onions to Garnish
In a large bowl, mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
To this mixture add half a teaspoon each of chilli powder and turmeric.
Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp.
Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy.
Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.
In a large pan half filled with water and add salt, whole garam masala and one green chilli.
Bring this to boil and add the washed rice and cook until the water boils.
Once the water has boiled drain the rice in a colander and rinse with a little cold water.
Grease the saucepan generously with ghee and transfer the meat mixture.
Level the surface and now spread the rice evenly over the meat.
Squeeze the lemon and pour the juice over the rice.
Warm the milk and crush the saffron into it.
Pour the milk and saffron mixture over the rice.
Add more ghee.
To garnish spread the fried onions and coriander over the rice.
Cover the saucepan tightly.
Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours.
Before removing the pan from the stove ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditionally served with Mirch Salan and Yoghurt Chutney.
Always use aged premium quality Basmati rice
Marinating lamb pieces for longer results in succulent dish
Biryani's taste better next day, no need to store the leftovers in a fridge
Serves 6, so remember to invite family and friends around!