After trying so many ways of making a perfect Biryani with a good balance of rice and thick curry we finally nailed it to our expectations and taste. We usually prefer to find the curry masala with the biryani rice than the dry biryani flavored rice and believe me this is perfect if you love it the same way.
Eid is
approaching so give this lamb Biryani a try and do let us know how you like it.
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Ingredients
For the Marination
500gm Lamb cubes (With or without bone)
3-4 peppercorns
2-inch Cinnamon
3-4 Cardomom
2 Star Annise
3 tbsp Fennel seeds
4 green chilies
3 cloves garlic
1-inch ginger
1 tsp turmeric powder
2 tbsp curd
3 Medium size Caramelized onion(Fried in coconut oil)
2 small tomatoes cubed
½ small bowl finely chopped mint leaves
½ small bowl finely chopped fresh coriander
Salt to taste
1 cup coconut milk
1 tbsp pure ghee
2 tsp Lemon juice
3/4th -1 cup water for cooking
For the Rice
Basmati long grain rice 5 cup
3-4 peppercorns
1-inch Cinnamon
3-4 Cardomom
2 Star Annise
1 tsp pure ghee
2 tsp Salt
For the layers
Chopped leaves of fresh coriander and Mint
1 medium Caramelized onion
1 tsp pure ghee
Procedure
Marinate the lamb
pieces with the mentioned ingredients and set aside for at least an hour or 2
or overnight.
Cook these marinated
lamb pieces for 20-25 minutes on a low flame. After which add the coconut milk
along with some water to it and slow cook for 30 minutes until the lamb pieces
turn soft and luscious.
While this is cooking
was the Basmati rice and rests it on a strainer for 20-30 minutes.
In a deep bottom
vessel boil the required amount of water to boil the rice. Once the water comes
to a boil add the spices, pure ghee, salt, and tip in the washed rice. Cook for
15-20 minutes until the rice is perfectly cooked (Make sure to keep monitoring
so that the grain does not break into pieces or overcook).
Drain the rice on a
strainer so let it cool.
Now take the heavy
bottom vessel in which you are going to layer the Lamb Biryani. Spread 1 tsp
pure ghee at the bottom of the vessel. Start with one medium-thick layer of
rice followed by fried onions, chopped coriander, and mint leaves, thereafter a
generous layer of the lamb thick curry and repeat the same cycle one more time,
ending with a final layer of rice topped with fried onions, chopped coriander,
and mint leaves.
Cover this with a
tight lid and slow cook for 10-15 minutes before serving.
Serve hot with curd
/raita and Goan Spicy Papad.
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