Indian Lamb Biryani (Print Version)
# Ingredients:
→ Lamb marinade
01 -
600g lamb, diced into chunks
02 -
1 cup plain yogurt
03 -
1 tablespoon ginger-garlic paste
04 -
1 teaspoon turmeric powder
05 -
1 teaspoon chili powder
06 -
1 teaspoon ground cumin
07 -
Salt to taste
→ Rice
08 -
2 cups basmati rice
09 -
4 cups water
10 -
1 cinnamon stick
11 -
4 green cardamom pods
12 -
4 cloves
13 -
1 bay leaf
14 -
1 teaspoon salt
→ Biryani
15 -
2 tablespoons ghee or vegetable oil
16 -
2 large onions, thinly sliced
17 -
2 tomatoes, chopped
18 -
1/2 cup fresh cilantro leaves, chopped
19 -
1/2 cup fresh mint leaves, chopped
20 -
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm milk
21 -
1 teaspoon garam masala
22 -
1/2 cup fried onions (optional, for topping)
# Instructions:
01 -
Mix yogurt with ginger-garlic paste, turmeric, chili powder, cumin and salt in a bowl. Toss in lamb chunks, coat them well, then cover and pop in the fridge for at least 1 hour or overnight.
02 -
Run cold water through the basmati rice until the water runs clear.
03 -
Bring water to a boil in a pot with cinnamon, cardamom, cloves, bay leaf and salt. Toss in the rice and cook until it's about 75% done. Drain and set aside.
04 -
Heat up ghee in a big pan. Cook the onions till they turn golden. Add the marinated lamb and cook till it's soft and tender.
05 -
In a big pot, spread half the cooked rice, then add the lamb mix, cilantro, mint and saffron milk. Top with the rest of the rice.
06 -
Seal the pot tightly and cook on low heat for 20 to 25 minutes so all the flavors blend together.