Things You'll Need:
- 1000 gm Biryani Rice
- 1500 gm Lamb
- 60 gm Ghee
- 250 ml Vegetable Oil
- 50 gm Ginger- Minced
- 30 gm Garlic- Minced
- 250 gm Brown Onions
- 12 gm Cinnamon Stick
- 15 gm Shahi Zeera
- 10 gm Cloves
- 5 gm Green Cardamom Powder
- 250 gm Curd
- 25 gm Green Chilli Paste
- 20 gm Khova
- 15 ml Cream
- 250 ml Milk
- 40 gm Coriander
- 40 gm Mint
- 10 gm Green Chilli Paste
- 6 pc Green Chilli- Split in Half
- 25 ml Lime Juice
- 20 gm Raw Papaya Peel
- 50 gr Salt
- 8 gr Cloves
- 5 gr Green Cardamom
- 10 gr Shahi Zeera
- 12 gr Cinnamon Stick
- 20 gr Ginger Garlic Paste
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Step 1
Wash and soak the rice in water for one hour.
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Step 2
Apply salt, papaya peel, minced ginger, minced garlic and garam masala to the pre cut lamb.
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Step 3
Mix the greens and marinate for a 2- 3 hours.
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Step 4
In the mean time fry the sliced onions until golden brown and allow to cool.
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Step 5
Mix the curd, lime juice, fried onions and oil. Add to the marinated meat and keep on the side.
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Step 6
In a cooking handi (traditional heavy bottomed pot) boil 3 litres water with salt and garam masala. Drain the water.
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Step 7
* Add the rice to the boiling water and bring to a rapid boil, drain the water, spread the rice on the meat. Mix cream and milk along with 100 ml of the drained rice water. Pour over the rice and meat evenly.
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Step 8
Seal the edges of the container with aluminum foil and cook on high heat until it starts to steam.
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Step 9
Cook on dum (traditional Indian method of cooking by covering and simmering on a very slow flame) for approximately 30 minutes, remove from heat and leave covered for a further lid be till another 30 minutes.
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Step 10
Mix the desi ghee (pure ghee) with the biryani and serve.
Comments
MyJB said
on 5/1/2009 Nice article.