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10 Servings
Lamb
Mediterranean
spicy meat yummy Lamb biryani lamb Mediterranean

10 servings

1 Ingredients

1000 gm Biryani You must register in order to see the links

1500 gm You must register in order to see the links

60 gm Ghee

250 ml You must register in order to see the links

50 gm You must register in order to see the links- Minced

30 gm You must register in order to see the links- Minced

250 gm Brown You must register in order to see the linkss

12 gm You must register in order to see the links Stick

For You must register in order to see the links:

15 gm Shahi Zeera

10 gm You must register in order to see the links

5 gm Green You must register in order to see the links Powder

250 gm Curd

25 gm Green Chilli Paste

20 gm Khova

15 ml You must register in order to see the links

250 ml You must register in order to see the links

40 gm You must register in order to see the links

40 gm You must register in order to see the links

10 gm Green Chilli Paste

6 pc Green Chilli- Split in Half

25 ml You must register in order to see the links

20 gm Raw You must register in order to see the links Peel

For You must register in order to see the linksing Rice:

50 gr You must register in order to see the links

8 gr You must register in order to see the links

5 gr Green You must register in order to see the links

10 gr Shahi Zeera

12 gr You must register in order to see the links Stick

20 gr You must register in order to see the links Garlic Paste

Wash and soak the rice in water for one hour

Apply salt, papaya peel, minced ginger,
minced garlic and garam masala to the pre cut lamb

Mix the greens and marinate for a 2- 3 hours

In the mean time fry the sliced onions until golden brown and allow to cool

Mix the curd, lime juice, fried onions and oil. Add to the marinated meat and keep on the side

In a cooking handi (traditional heavy bottomed pot) boil 3 litres water with salt and garam masala. Drain the water

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

Seal the edges of the container with aluminum foil and cook on high heat until it starts to steam

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

Mix the desi ghee (pure ghee) with the biryani and serve

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