Lamb Biryani

Lamb Biryani

Serves: 4

Serving Suggestion: Served as Entrée/Main Course along with Yogurt or Mango Lassi 

Tools:

2 Large non-stick pot or Skillet

1 Large Lid to cover the non-stick pot.

1 Medium non-stick pan - For frying onions.

2 Small Bowl – For food color- Optional

Ingredients:

1 Pound boneless Lamb – Washed & Cut into bite size pieces OR with bones as per choice

2 Cups Basmati Rice – Any other rice will also do

5 Tbsp Oil – (Use any flavorless oil of choice)

1½ Tsp Clarified Butter (Ghee)- Optional

2 Large Onions – Thinly sliced.

1 Tbsp Ginger Paste

1 Tbsp Garlic Paste

¼ Cup Fresh Coriander/Cilantro - Chopped

¼ Cup Fresh Mint  - Chopped

2 Green Chilies – Deseeded and chopped into large pieces – Optional

4 Tbsp Yogurt – Thick & Whisked

¼ Cup Water – For cooking Lamb

4 Cups Water – For cooking rice

2-3 Mint Leaves – For Decoration

2-3 Lemon Wedges – For Decoration

Food Color – This STEP is Completely Optional

3 Drops Red Food Color

3 Drops Yellow Food Color

Indian Spice Mix (Whole):

1 Big Bay Leaf - (Tejpatta)

1 Large Stick of Cinnamon – (Dalchini)

3 Big Black Cardamom Seeds -  (Badi Elaichi Daane)

5 Cloves - (Laung)

5 Green Cardamom - (Choti Elaichi)

Indian Spice Mix (Powdered):

2 Tsp Coriander Powder – (Dhania Powder)

2 Tsp Roasted Cumin Powder - (Jeera Powder)

1½ Garam Masala – (Store Bought OR Homemade)

Salt – As per taste

Red Chilies – As per taste

Method:

1. Heat a large pot,  add 4 cups water, 2 cups rice, ½ Tsp black cardamom seeds, 2 cloves, 2 green cardamom. Cover and keep on high heat for a boil. After first boil, reduce the heat to lowest and cook till rice is almost done. (Takes 10-15 min)
2. Once the rice is almost done, pour out all the water.
3. In another large pan, heat oil, add onions and cook till blackish brown OR caramelized. (Takes 8-9 min) Now remove half the onions and to the same pot add the whole spice mix and stir.
4. Now add ginger+garlic paste, lamb, powdered spice mix and cover the lid and reduce heat to low, cook till lamb is tender and cooked. (Takes 15-20 min depending on the quality of lamb).
5. After the lamb is tender, add coriander, mint, yogurt, clarified butter/ghee and cook for another 5 min and switch off the heat.
6.  Optional Step: If adding food color, Take 2 separate bowls, add 2 Tsp water in each & add red color in first bowl and yellow color in second bowl.
7.  Take a large pot, pour some rice on the bottom of the pot, spread 2 ladle of cooked lamb over it, sprinkle some caramelized onion and repeat the same rice-lamb-onion combination till the pot is almost full.
8. Optional Step: Now make 4 holes with a help of a spoon in this layer and pour the food colors in alternate holes.
9. Cover the biryani and cook on low heat for 5-6 min. Switch of the heat, give the biryani a light stir to mix colored rice, lamb pieces, onion and serve hot.