One
post a month, that’s my goal now. It’s almost the end of February and I can’t
let this month go without any recipe so here I am with a family favourite lamb
biriyani which I make often when I have friends over. This biriyani is something
you can prep a day ahead which makes your job easier next day. If I am cooking
it for Sunday lunch, like I did today, I do all the marination part the
previous night so next day all I have to do is half cook the rice, layer and
dum. All you need for this biriyani is some raita but if you have time make Mirch ka salan with this and it is a match
made in heaven J That’s one Sunday
lunch sorted for you and maybe even
Monday and Tuesday too ! This biriyani freezes well and I freeze it straight
away once it comes to room temperature and it comes as a life saver on days
when I am too tired to cook in the evening.
Recipe source - here
Ingredients
(serves 8-10)
Rice
– 3 1/2cups
Lamb
/mutton – 1 kg
Meat
tenderiser (optional) – 1tsp
Onion
– 4 large ( fried) or 2 cups fries onions
Mint
leaves
Coriander
leaves
To
Marinate
Shahi
jeera – 1 tsp
Yogurt
– 2 cups
Lime
juice – 1 ½ tbs
Fried
onion – ½ of it
Mint
leaves – 1 small bunch
Coriander
leaves – 1 small bunch
Ginger
garlic paste – 2 tbs
Red
chilli powder – 2 tsp
Turmeric
powder – ½ tsp
Coriander
powder – 2 tbsp
Cumin
powder - 1tsp
Green
chillies – 4 -5
Crushed
pepper – 1 tsp
cinnamon stick – 1 small stick
cloves
– 6 number
cardamom
– 5
fennel
seeds – 1 tsp
Salt
Oil
Method
- Marinate the lamb with meat tenderiser for 1/2 hour
- Meanwhile soak the rice for an hour.
- Add all the ingredients under ‘To marinate’ and keep it for another 1 hour.
- In the meantime boil some water adding salt. Add rice and cook until its half done. Drain it and keep it aside.
- In a big pot, tip the marinated lamb and spread it evenly.
- Add one layer of rice on top and sprinkle some reserved fried onions on top. Add some chopped coriander leaves and mint as well. Repeat layering until all rice is used up.
- Cover the pot with a lid and seal the edges with a plain flour dough/chapathi dough.
- Place the pot on top of another flat plan and cook it on a medium low flame for about an hour (Placing the pot directly on the flame can burn your biriyani on bottom hence always place the pot on top of another pan )
