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Sunday, 16 February 2014

Lamb Biriyani/Mutton Biriyani


IngredientQuantity
Lamb 1/2 kg
Basmati Rice1 1/2 cup
Saffrona few threads
Milk1/4 cup
Onion
Ginger1"piece
Garlic
Almond8
Cardamom4 pods
Cinnamon1"stick
Cloves4
Bay Leaves
Chilli Powder3/4 tsp
Turmeric Powder1/6 tsp
Cumin Powder1/2 tsp
Yogurt1/2 cup
Coriander Leaves1 tblsp
Saltto taste
Oil2 tsp
Ghee1 tblsp+1 tsp

Cooking Steps

  • Heat oil and ghee in a pressure cooker,add bay leaves,cinnamon stick,cardamom pods,cloves,grated ginger,crushed garlic,sliced onion and fry till onion becomes translucent.

  • Now add lamb meat and fry for a few minutes.Then add turmeric powder,chilli powder and cumin powder.
  • Now add yogurt and mix well.Then add half a cup of water and pressure cook for two whistles.
      
  • Now add saffron to warm milk and set aside.Meanwhile blanch almonds.Now open the pressure cooker and add soaked rice and saffron milk and salt.Add two and a half cups of water.Close the lid and simmer for ten minutes.
      
  • Slightly toast the almonds in remaining ghee and garnish with coriander leaves.Fluff up the rice with a fork and serve.
      
Little words
  • Lamb meat takes more time to cook.Pressure cooking makes it easier.
  • Adjust water accordingly.
  • Instead of blanching,soak the almonds for half an hour in warm water and then peel off the skin with your fingers.

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