Lamb biriyani

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted"

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and Western countries.

Rice-basmati 300gms
lamb/mutton-cut into cubes 500gms
Ginger garlic paste-2tbsp
Onions-2 medium cut  into small pieces
tomatoes-2 pureed
green chillies-2 minced
chilli/paprika powder-2 tsp
garam masala-2tsp
turmeric powder-1tsp
whole spices(cardamom-3,cloves-3,bayleaves-2,cinnamon stick-1 inch)
pepper powder-1tbsp
fennel powder-1tbsp
salt to taste
coriander and mint leaves chopped-handful
fried onions,nuts and raisins for garnishing.
2tbsp kuskus/white poppy seeds and 5 to6 almond ground in half cup of milk (optional)
white poppy seeds can be bought in asian shops.

Marinate the lamb with 1tbsp of ginger and garlic paste,pepper powder,fennel powder,yogurt,green chillies and salt.Marinate it for atleast an hour

Soak rice in water for 30 mins.
Boil water.the amount doesn't matter as u will be draining it.Add 1tbsp salt,whole spices,and ghee.Let it boil. Drain the rice and put it into the hot boiling water.Squeezing half a lemon into this will prevent the rice from sticking together.Cook the rice until rice is 75 % cooked.(the consistency is like you buy kormarice from the malls which needs to be microwaved).Adding 1/2 tsp turmeric into the rice while boiling will give it a golden colour. Drain the rice.Keep it aside.

Now heat a pan Add the oil and ghee.add the whole spices then add the onions and saute it,later add the remaining ginger garlic paste.Add the chilli powder,turmeric and garam masala powder.Saute it till the raw smell of the masala is gone.Add the tomatoes and cook till the oil separates.now add the marinated lamb and cook till done.I pressure cooked it till 3 whistles.

Take an oven friendly.layer the lamb and rice alternatively.add the fried onions,nuts raisins and coriander mint leaves on top of each layer of rice.The top layer should be rice,pour the kuskus almond paste on top.Then add the fried onions, nuts,raisins,coriander and mint leaves.
Preheat oven at 180deg cel.Cook the biriyani for 30 to 40 mins at 180 deg cel.This will make the rice fluffy and allow the flavours to marry.

Serve with cool cucumber or any raita of ur choice,poppadums or pickle!!!!!!!!!!!!!!

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