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Recipes in English
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Rice / Biryani / Pulao
Recipes >>
Lamb Biryani |
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A Mughlai rice and meat dish. A meal in itself, it can be served
with only yogurt as an accompaniment. |
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Lamb 1 kg / cut in 1” cubes |
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Basmati rice 500 gm/2 cups |
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Butter, melted 45 gm/3 tbs |
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Cardamoms 5 |
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Cinnamon 1” stick |
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Cloves 2 |
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Cooking oil 105 ml/7 tbs |
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Cream 120 ml/ 1/2 cup |
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Dough to seal dish |
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Ginger, chopped 30 gm/2 tbs |
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Ginger juliennes 5 gm/1 tsp |
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Mace (javitri) powder a pinch |
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Mint leaves, chopped 5 gm/1 tsp
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Onions, chopped 120 gm/ 1/2 cup |
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Saffron a pinch |
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Salt to taste |
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Stock 480 ml/2 cups |
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Vetivier (kewda) a few drops |
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Yellow chilli powder 5 gm/1 tsp
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Yogurt 120 gm/ 1/2 cup |
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- Heat
oil in a pan and sauté chopped onions. Crackle cardamoms,
cloves and cinnamon in the oil then add lamb pieces and
sauté. Add yogurt , yellow chilli powder and salt. Stir till
dry. Add stock and cook till meat is almost done. In a
separate pan boil rice in plenty of water, till the grains
lengthen but are not fully cooked.
- Drain
off the water. Remove meat pieces from curry and spread in a
heat-proof casserole. Strain curry. Reserve half and pour
the remainder onto the meat. Sprinkle mace, mint, chopped
ginger, vetivier and half the cream over the meat.
- Place
half the rice on the meat pieces. Sprinkle the reserved
cream, the reserved liquid, melted butter and saffron,
crushed in a spoonful of water over it. Place rest of the
rice on top. Cover and seal lid with dough. Cook over gentle
heat for about 10-15 minutes.
- Time:
Preparation: 30 minutes
Cooking: 1 1/2 hours
- To
Serve: Serve with bhuraani raita.
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