Lamb Biryani
Lamb Biryani — a flavorful Indian dish featuring tender lamb marinated with aromatic spices and layered with fragrant basmati rice.
By API | Prep: 15 min | Cook: 60 min | Serves: 4
Tags: Indian
Ingredients
- 12 pcs cashew nuts
- 0.5 tbsp khus khus
- 0.5 tsp cumin seeds
- 3 pcs onion
- 2 tbsp ginger garlic
- 4 pcs garlic
- 1 pcs mint
- 20 g coriander leaves
- 0.5 tsp saffron
- 2 tbsp ghee
- 200 g basmati rice
- 0.5 cup yogurt
- 1 tsp cumin seeds
- 0.5 pcs bay leaf
- 1 tsp cinnamon
- 2 tsp cardamom
- 300 g lamb
- 1 tbsp chilli powder
- 1 tbsp biryani masala
Instructions
- Crush the cashew nuts, poppy seeds, and cumin seeds into a fine paste using minimal water.
- Put the paste aside.
- Heat oil in a deep skillet.
- Fry the sliced onions in the hot oil in batches to avoid overcrowding.
- Take out the onions from the oil once they achieve a light brown color and let them drain on a paper towel.
- Fry the cashew nuts in the oil until they are golden brown and then set them aside.
- Rinse the rice thoroughly.
- Soak the rinsed rice in water for twenty minutes.
- In a large wide skillet, warm oil over medium heat.
- Incorporate the sliced onions into the skillet.
- Stir in the blended paste into the skillet.
- Add the green chilies, ginger garlic paste, and garlic to the skillet and sauté for one minute.
- Introduce the tomatoes to the skillet and sauté until they are cooked but still hold their shape.
- Mix in red chili powder, biryani powder, mint, and coriander leaves into the skillet and sauté thoroughly.
- Incorporate yogurt into the skillet, mixing well while moving it off the heat to avoid curdling.
- Place the skillet back on the heat and add the washed lamb along with salt.
- Pour in ½ cup of water and mix everything well.
- Cover and cook the mixture on medium-low heat for 1 hour or in a pressure cooker until it reaches 6 whistles.
- If there is extra water, simmer the mixture uncovered to allow it to evaporate.
- In a separate large pot, add three times the amount of rice used and bring it to a boil.
- Once boiling, add the soaked rice, salt, and cumin seeds, mixing well.
- After 7 minutes or when the rice is 80% cooked, turn off the heat and drain the rice.
- Layer the cooked lamb mixture in the pot and gently press it down.
- Place the drained hot rice on top of the lamb.
- Decorate with fried onions, ghee, mint, coriander leaves, and saffron mixed in milk.
- Cover the dish and bake in a 350°F oven for 15 minutes or until fully cooked but not mushy.
- Alternatively, cook on the stovetop over medium heat for 12 minutes followed by 5 minutes on the lowest heat.
- Turn off the heat and mix the dish before serving it hot.