Ingredients Jump to Instructions ↓

  1. 2 pounds spring lamb, cleaned and cut into medium size pieces

  2. 4 ounces yougurt

  3. 4 ounces ghee

  4. 1 pound rice, washed

  5. 4 ounces onion, sliced finely

  6. 1 ounce ginger and garlic, equal amounts, crushed

  7. 1 lemon

  8. 1 ounce almonds, ground

  9. 2 cinamon sticks

  10. 4 to 6 cardamons

  11. 1 ounce milk

  12. 1/4 teaspoon saffron

  13. 2 to 3 green chilies

  14. 1/2 teaspoon black zeera

  15. 2 to 3 cloves

  16. 1/2 teaspoon garam masala (equal amounts of black zeera, cardamons and cinamon sticks, with half amount of cloves) Salt to taste Coriander and fried onions, to garnish

Instructions Jump to Ingredients ↑

  1. : In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4 to 6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the biryani is ready. Biryani is traditonally served with mirch salan and yoghurt chutney.


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