LAMB (MUTTON) BIRIYANI
- Total Time: 1 hr 25 mins
- Yield: 8
Ingredients
- 2 ½ cups basmati rice
- ¼ cup cooking oil
- 8 whole cloves
- 4 black cardamom pods
- 4 cinnamon sticks
- 4 large onions, sliced thin
- 1 ½ teaspoon GREENSFUD GARLIC POWDER
- ½ teaspoon GREENSFUD DRIED GINGER POWDER
- ¼ cup chopped fresh coriander leaves
- 3 tablespoons chopped fresh mint leaves
- 500 grams lamb chops
- GREENSFUD HIMALAYAN PINK SALT to taste
- 3 tomatoes, chopped
- 1 ½ teaspoon GREENSFUD GREEN CHILLY POWDER
- 2 teaspoons GREENSFUD RED CHILLY POWDER
- 2 tablespoons plain yogurt
- 2 tablespoons lemon juice
- 7 ½ cups water
- 1 teaspoon GREENSFUD HIMALAYAN PINK SALT
- 1 tablespoon vegetable oil (GREENSFUD OLIVE OIL)
- 1 onion, sliced
- ½ teaspoon saffron
- 2 tablespoons warm milk
Instructions
- Basmati rice should be placed in a big container and covered with several inches of cool water. Drain it.
- The cloves, cardamom pods, and cinnamon sticks should be fried in 1/4 cup heated oil in a large skillet over medium heat until aromatic, about 1 minute. Add the onions; simmer and stir for about 5 minutes or until the onions are just beginning to brown. The onion mixture will smell fragrant after approximately a minute of cooking after you stir in the garlic and ginger powder. Add the mint and coriander leaves, then heat for an additional minute.
- Season the lamb chops with salt and add them to the skillet. After about 20 minutes of cooking and stirring, the lamb will start to brown.
- Cook the mixture, stirring occasionally, for approximately 10 minutes or until the oil starts to separate from the gravy. Add the tomatoes, green chilly powder and red chilly powder. Add the yoghurt and lemon juice; cover the pan and simmer the lamb for about 15 minutes or until it is cooked. If necessary, add more water to prevent the mixture from becoming too dry.
- In a saucepan bring the rice, 7 1/2 cups water and 1 teaspoon pink salt to a boil for 10 to 15 minutes or until the rice is almost done but still a bit chewy; drain any excess water.
- Sliced onions are cooked in high oil in a small skillet with 1 tablespoon of oil until they are just beginning to brown.
- In the bottom of a deep pot with a lid, layer about half the rice. Spread the rice with the mutton masala. Over the lamb masala, scatter the fried onion. Add the remaining rice on top. Pour heated milk and saffron combined in a small bowl over the rice’s top layer. Cook the rice for about 15 minutes, covered, on low heat, using the lid to keep it from burning.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: MAIN DISH
- Cuisine: INDIAN
Keywords: Lamb (mutton) biriyani, Lamb, Main dish, Indian cuisine
