Lamb Biriyani

Ingredients (49)

• rice: 2 0.5 cups basmati rice
• lamb : 1 kg
• ginger paste: 30 gms
• garlic paste: 30 gms
• small onions/shallots: 60 gms
• tomato: 60 gms
• mint leaves: 20 gms
• coriander leaves: 20 gms
• green chillies: 5
• chilli powder: 0.5 tsp
• garam masala powder: 0.5 tsp
• curd : 0.5 cup
• lemon: 1
• coconut milk: 100 ml
• ghee: from 50 gms butter
• whole spices: 2 cloves
• salt:
• jeera rice: 4 cups
• lamb : 1.400 kg
• ginger paste: 50 gms
• garlic paste: 50 gms
• small onions/shallots: 125 gms
• tomato: 125 gms
• mint leaves: 30 gms
• coriander leaves: 30 gms
• green chillies: 12
• chilli powder: 0.5 tsp
• coriander powder0.5 tsp
• jeera powder0.25 tsp
• sombu powder0.25 tsp
• pepper powder0.25 tsp
• turmeric powder0.25 tsp
• garam masala powder: 0.25 tsp
• curd : 1 cup
• lemon: 1
• coconut milk: 100 ml
• ghee: 100 gms
• whole spices: 2 cloves
• salt:
• water: 4 cups
• biriyani
• rice9 cup
• mutton3 kg
• ginger paste100 g
• garlic paste100 g
• small onion170 g
• tomato170 kg
• mint leaves60 g
• coriander leaves40

Method

1. 1

   Once the mixture is simmering, reduce the heat to low.

2. 2

   Cover and cook for 30 minutes.

3. 3

   While the lamb is cooking rinse the rice and soak it in water for 30 minutes. Then drain the water.

4. 4

   Add the drained rice on top of the lamb mixture, spreading it evenly.

5. 5

   Add the lime juice

6. 6

   Cover the pot tightly with a lid (or use aluminium foil to seal it). Ensure no steam escapes.

7. 7

   Preheat the oven at 180 degrees C.

8. 8

   After 10 minutes, open the lid and mix the rice. If needed, cook for an additional 5 minutes.

9. 9

   Once water is nearly absorbed, Cover the lid and cook in the preheated for 10 minutes. Switch off the oven and leave it in the oven for about 30 minutes.

10. 10

    Gently fluff the rice with a fork and mix it with the lamb, being careful not to break the rice grains.

11. 11

    Serve hot with raita or your favourite side dish.