Lamb/mutton biryani
Serves 4-5
Garam Masala
1 teaspoon coriander seeds
¼ teaspoon black peppercorns
¼ teaspoon cumin seeds
1 piece of mace
1 black cardamom
3 green cardamoms
2 pieces cinnamon
1 star anise
½ teaspoon nutmeg
Marinade
Mix together the following:
750g lamb shoulder pieces
2 tablespoons Greek yogurt
1 teaspoon salt
1 teaspoon deghi/kashmiri chili powder
1 heaped teaspoon of coriander and cumin powder
1 teaspoon of ginger and garlic paste
2 teaspoons of the garam masala
Leave covered overnight.
Fry 2 small onions in thin slices, leave to the side.
The Curry
Add oil, a bit of ghee and add:
3 bay leaves
2 cinnamon sticks
3 green cardamoms
1 black cardamom
6-8 black peppercorns
Wait til they sizzle and add
3 small thinly sliced onions
1 tablespoon of ginger and garlic paste
Saute then add:
1 chopped tomato
Pasata as desired
1 teaspoon turmeric
1 teaspoon coriander and cumin powder
Cook until the meat is tender and then add:
½ cup of full fat milk mixed with a pinch of saffron
2 teaspoons of rose water
1-2 teaspoons of kewra water (optional)
Rice
2.5 cups of rice
Boil 4 times as much water with
1 teaspoon ginger and garlic paste
1 star anise
2 cinnamon sticks
2 green cardamoms
2 bay leaves
1 black cardamom
2 teaspoons of salt (water needs to be salty like sea water)
Cook until the rice is about 70-80% cooked and drain.
Now, layer the curry, then rice, add fried onions, chopped coriander and mint (optional) and food colouring with drops of ghee (this will keep the rice nice and silky and stop it from clumping together). Then curry again, then rice etc.
Close the lid, make it airtight and cook for around 20-25 mins on low.
