Lamb Biryani

A royal Indian dish made with tender lamb meat, fragrant basmati rice, and exotic spices. Layers of meat and rice are cooked together, infused with the aroma of saffron and ghee.

Ingredients

• 454 g Lamb
• 2 cup Basmati rice
• 2 tbsp Ghee
• 0.5 cup Full-fat yogurt
• 2 tsp Ginger-garlic paste
• 4 pcs Garlic
• 1 tsp Red chili powder
• 1 tbsp Biryani masala
• 1.5 tbsp Cumin seeds
• 2 pcs Cardamom
• 1 pcs Cinnamon
• 3 pcs Cloves
• 0.5 pcs Bay leaf
• 0.5 tsp Saffron
• 12 pcs Cashews
• 0.5 tbsp Poppy seeds (Khus khus)
• 3 pcs Onion
• bunch Mint
• bunch Cilantro

Instructions

1. Soak the rice in cold water for at least 20 minutes. At the same time, blend cashews, poppy seeds, and half a tablespoon of cumin seeds in a blender into a smooth paste, using as little water as possible.
2. Heat ghee over medium heat. Slice onions into thin half-rings and fry in ghee without overcrowding the pan until light brown. Remove onto paper towels to drain. Separately, roast cashews until golden and set aside.
3. In the same pan over medium heat, fry the remaining sliced onion, add the ground nut paste, green chili, ginger-garlic paste, and whole garlic cloves. Fry for one minute.
4. Add tomatoes and fry well until soft (but not mushy). Then add red chili powder, biryani masala, mint, and cilantro, and mix well.
5. Remove the pan from heat and add yogurt, stirring well. Keep the pan away from direct heat when adding yogurt to prevent it from curdling.
6. Return the pan to heat, add lamb meat, salt, and 120 ml of water, and mix well. Cover with a lid and cook over medium-low heat for 60 minutes. Alternatively: in a pressure cooker under pressure for 6 whistles. If water remains, uncover and let it evaporate over heat.
7. In a separate large pot, bring water to a boil in an amount three times the volume of the soaked rice. When water is boiling, add rice, salt, and 1 tablespoon of cumin seeds, and stir. Cook for exactly 7 minutes or until 80% cooked. Drain rice in a colander.
8. Spread the warm drained rice in a layer over the meat in the pan. Sprinkle with fried onions, drizzle with ghee, and garnish with mint and cilantro leaves. Dissolve saffron in warm milk and pour over the rice.
9. Cover the pan with a lid and cook over medium heat for 12 minutes, then over low heat for another 5 minutes. Turn off the heat and leave covered. Alternatively: cover tightly with foil and cook in the oven at 175°C for 15 minutes.
10. Gently mix the biryani with a fork to avoid breaking the rice grains. Serve hot. If the dish turned out spicy, squeeze lemon juice over it to reduce the heat and enhance the flavors.