Lamb Biryani for Eid
Ingredients:
500g lamb meat
3 cups of rice washed and soaked
1/2 cup yoghurt
1/2 tsp cardamom powder
1 tsp cumin seeds
1 tsp red chilli paste or 1 tsp crushed chilli flakes
Salt to taste
2 teaspoon Garam masala
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
1/4 cup cooking oil
A few cinnamon sticks clover and cardamom pods to boil rice with
1 tbsp clarified butter / ghee
3 potatoes peel and fry
5 onions or 3 large onions finely sliced
1 lemon
3 bullet chillies
Fresh mint
Fresh coriander
3 boiled eggs
1/2 tsp saffron in a few tbsp water for rice
Orange food colouring pinch - optional
Step 1 marinade and fried onions
Take the lamb and marinade it with yoghurt red chilli paste/ crushed chilli flakes cardamom powder turmeric powder red chilli powder
Ginger garlic paste Garam masala some chopped mint / fresh coriander leaves ( leave some for layering process and garnish ) mix well
You can marinade overnight or up to 15 minutes before
Just before cooking slice the onions and fry until golden brown but not burnt, drain and set aside
Step 2 meat and eggs
Hard boil three eggs and set aside
In a pressure cooker pot or deep pot heat the oil add the cumin seeds let sizzle add meat marinade stir and cook 5-10 minutes until the water dries cook with lid slightly ajar and not fully covered
Step 3 rice and saffron water
Take the saffron and put it in a few tbsp of water 3-4 set aside
In another deep pan add some boiling water to be able to par boil the rice
Add some salt add the whole spices cinnamon sticks cloves and cardamom pods
Add the rice cook until 75% done this should take about 8-10 minutes
Keep a check on the rice to ensure it doesn’t cook fully otherwise you will have a mushy biryani
Once done drain and set aside
Step 4 meat
Check meat to ensure it is drying once the water has dried add half the fried onions sprinkle salt to taste squeeze half the lemon add under a cup of water and a few tsp of kewra water mix and pressure cook 2 whistles or 40 minutes in pot until lamb is done
Step 5 - potatoes
Cut the potatoes in chunks and deep fry in oil until golden brown set aside
Step 6 layering
In a separate deep pot or karhai line the base and sides with butter or ghee spread thinly
Take half the rice out and the saffron water to it mix gently with a spoon and set aside
Take the remaining half of the rice and spread it into the pan evenly.
Take the meat and spread it evenly over the rice
Place 3 boiled eggs ( keep whole )
in the pan equally apart ( you can halve these when the biryani is done when serving )
Sprinkle 3/4 of the fried onions on top
Sprinkle a mixture of the mint and coriander leaves
Slit 3 bullet chillies and place equally apart
Layer with the saffron rice on top place the potatoes on top evenly apart add the remaining onions on top and sprinkle mint and coriander leaves
Drizzle the ghee on top
Sprinkle pinch food colour if you wish
Place foil over the biryani and cover put the lid on
Cook on low heat for about 20-40 minutes dependant on your cooker until cooked through
Yoghurt Raita
1/2 cucumber chopped
1 tomato chopped
1 red onion diced
Couple of tbsp fresh coriander
2 finely sliced green chillies
Salt to taste
1 to 2 cups yoghurt mix a few tbsp water to think it a little but not too runny
Pinch black salt
1 tbsp lemon juice.
Mix together and taste