Lamb Biryani Recipe

By tammy1365

Ingredients

• 2/3 cup milk shopping list
• 1 tsp saffron shopping list
• 5 tbsp ghee shopping list
• 3 medium onions, sliced shopping list
• 2 pound lean lamb, cubed shopping list
• 7 tbsp unsweetened yogurt shopping list
• 1 1/2 tsp finely chopped fresh ginger root shopping list
• 1 1/2 tsp crushed garlic shopping list
• 2 tsp garam masala shopping list
• 2 tsp salt shopping list
• 1/4 tsp turmeric shopping list
• 2 1/2 cups water shopping list
• 2 1/4 cups basmati rice shopping list
• 2 tsp black cumin seeds shopping list
• 3 cardamoms shopping list
• 4 tbsp lemon juice shopping list
• 2 fresh green chilie shopping list
• 1/4 bunch fresh cilantro leaves shopping list

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

Boil the milk in a pan with the saffron and set aside. Heat the ghee in a pan and sauté the onions until golden. Remove half the onions and ghee for the pan and set aside in a bowl.

Combine the meat, yogurt, ginger, garlic, garam masala, 1 tsp salt, and the turmeric in a largebowl and mix well.

Return the pan with the ghee and onions to the heat, add the meat mixture, stir for about 3 minutes, and add the water. Cook over low heat for 45 minutes, stirring occasionally.

Check to see wether the meat is tender: if not add 2/3 cup water and cook for 15 minutes. Once all the water has evaporated, stir fry for about 2 minutes and set aside.

Meanwhile, place the rice in a pan. Add the cummin seeds, cardamons, salt, and enough water for cooking, and cook over a medium heat til the rice is half cooked. Drain. Remove half the rice and place in a bowl.

Spoon the meat mixture on top of the rice in the pan. Add half each of the saffron mixture, lemon juice, chilies and cilantro.

Add reserved onions and ghee, and the other half of the rice, saffron, lemon juice, chilies and cilantro. Cover and cook over low heat for 15 - 20 minutes, or til rice is cooked. Stir well and serve.

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hey berry, very tasty but i have a texture problem. when i added the water to the lamb mixture, even after an hour it was way too much to cook down to brown at the end. i ended up straining half of the juices and making a gravy for something else but the final biryani ended up too liquidy anyway. what am i missing? thanks!!

i make my lamb biryani in the same way i only add more red chillies and spices as my family love strong food

i make my lamb biryani in the same way i only add more red chillies and spices as my family love strong food