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Lamb Biryani

  • 4servings
  • 90minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B3, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Basmati (or Jeera) Rice 500 gm

  2. Mutton(Lamb) 500 gm

  3. Onion (chopped) 1 nos

  4. Tomato (chopped) 3 nos

  5. Green chillies 5 nos

  6. Cinnamon 5 (to 6 strips)

  7. Cardamom 6 (to 10 nos)

  8. Cloves 8 (to 10 nos)

  9. Fennel 1 tsp

  10. Cashewnuts 10 nos

  11. Garam Masala powder 1/2 tsp

  12. Bay leaves 2 nos

  13. Chilli powder 1 tsp

  14. Ginger garlic paste 2 tsp

  15. Vinegar 1 tbsp

  16. Coconut milk 100 ml

  17. Curry leaves (1 spring)

  18. Coriander leaves ( 1 spring)

  19. Mint leaves (a few)

  20. Salt to taste

  21. Oil 15 ml

  22. Ghee 2 tbsp

Instructions Jump to Ingredients ↑

  1. Wash Basmati rice and soak it in 900 ml of water for 15 to 30 mins.

  2. Wash mutton and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, vinegar and salt. Mix well and keep aside.

  3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.

  4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.

  5. Add chopped tomatoes, ginger garlic paste, garam masala, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.

  6. Add mutton and continue frying till the mutton gets slightly cooked.

  7. Add Basmati rice and continue frying for 2 mins.

  8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 10 minutes.

  9. Remove from heat and transfer to a big plate.

  10. . Add ghee and mix well.

  11. . Serve hot with kurma and raita.

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