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lamb biryani

By Edited Nov 13, 2013 0 0

lamb biryani video

This recipe is an authentic Hyderabad cuisine. For similar recipes read -

http://www.infobarrel.com/chicken_biryani

Serving 2-3

Cooking time  one hour

ingredients 

  • Lamb or mutton 1 lbs
  • Rice 2 cups
  • Yogurt 1/ 2 cup
  • Ginger garlic paste 1 tsp
  • Salt as per taste
  • Pepper as per taste
  • Mint leaves 5 - 6 leaves chopped
  • Curry powder 2 tsp
  • Cumin seeds 1 tsp
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Red pepper powder (optional) 1 tsp
  • Cinnamon stick 1
  • Cloves 4
  • Cardamom 2
  • Pepper corns 5
  • Onion 2 medium-sized chopped
  • Lime juice 1 tsp
  • Oil 6 - 7 tsp.
  • Clarified butter (optional) 2 tsp
  • Milk 1/ 4 cup
  • Saffron 1/ 4 tsp
  • Bay leaves 2
  • Cilantro for garnishing
  • Cashews (optional)
  • Raisins (optional)

Preparation

  • Grind pepper cones, cinnamon stick, cumin seeds and cardamom and make a fine powder.
  • Marinate lamb with this powder, yogurt, ginger garlic paste, chili powder, pepper, cumin seed powder, coriander powder, mint leaves, curry powder and salt.
  • Marinate for 2 - 3 hours least.
  • Wash and soak rice for half hour. 
  • In a pressure cooker, cook the lamb. Use 3 tsp. of oil. Do not add water. Switch off the gas after 5-6 whistles and let the lamb cool.
  • If you do not want to use a pressure cooker, then cook the lamb on stove top till it gets tender. This will take at least an hour.
  • Add saffron in milk and keep it aside.
  • Take a heavy bottom pan and heat oil.
  • Add onions and cook till they are golden brown.
  • Keep aside the rice after 5 minutes.
  • On the lamb squeeze lime juice and mix well.
  • In a different heavy bottom pan, layer three fourth measure of the lamb and rice on top of it.
  • Layer the rice with the remaining lamb.
  • Layer onion, saffron milk, cashews, raisins and cilantro.
  • Cover the pan and let it cook for half an hour.
  • Mix well and serve hot.

lamb biryani video


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