Lamb Biryani

Lamb · India classic.

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

Method

1. Continue cooking — Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.
2. Fry — Deep fry the sliced onions when it is hot. Don’t overcrowd the oil.
3. Drain — When the onions turn light brown, remove from oil and drain on paper towel.
4. Fry — The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.
5. Continue cooking — Wash the rice and soak in water for twenty minutes.
6. Fry — Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
7. Add ingredients — Then add the tomatoes and sauté them well till they are cooked and not mushy.
8. Add ingredients — Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
9. Mix together — Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
10. Mix together — Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well.
11. Heat the pan — Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles.
12. Heat the pan — If the water is not drained totally, heat it by keeping it open.

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