Lamb Biryani


Good food. We have the recipe you need for a comfy winter’s night. It’s everything a homemade biryani should be. Let’s not forget the yellow dhal and carrot salad. A favorite dish by Aunty Mogie. I used to run over Saturday afternoon and “catch a quick chow“



Ingredients:

  • 1.5 lamb/mutton pieces ….know your audience and the big eaters JJ

  • Oil to cover the base of the pot

  • 1½ cup masoor/brown lentils

  • If you do not have the biryani mix:

  • 2 cloves, 2 cinnamon sticks, 2 cardamom pods (if you can grind this into fine powder it makes a big difference in taste

  • 3 cups Basmati rice

  • Kashmiri masala and Kashmiri chili powder ,½ a teaspoon turmeric powder,

  • Sprig of curry leaves

  • 3 medium potatoes

  • ½ cup water

Method:

  • Marinade lamb with Kashmiri Masala and chili powder, and ginger & garlic paste and leave overnight

  • Wash and boil masoor dhal with the turmeric for approximately 30/40 minutes until soft. Strain and keep aside

  • Boil rice with cinnamon sticks, elachie & cloves. Strain and keep aside

  • Cut potatoes into 4 pieces and sprinkle ¾ teaspoon of Kashmiri masala, Garam masala and jeera a few seeds and mix evenly. Place in microwave for 10 minutes

  • Heat oil to medium level and fry potatoes to light golden brown and set aside

  • To a wide flat bottomed pot (cooks evenly), add oil to cover base of pot. Add marinated meat. Layer lentils evenly over meat

  • Place potatoes over lentils. Finally add rice. Pour half a cup of water over the rice

  • Cook on stove top for 30 minutes, then transfer to a preheated 350 degree Fahrenheit oven for 1 hour. Add a little butter on top and seal with foil prior to placing in oven

  • Check intermittently to ensure the top does not burn

*Let sit to cool prior to serving

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