Lamb Biryani

Instructions

1. 1

   Grind Cashews and Spices

   5 min

   Begin by blending the cashews, poppy seeds, and cumin seeds in a food processor or blender. Add just enough water to achieve a smooth paste consistency without making it too watery. Once ready, set this paste aside for later use.

2. 2

   Fry Onions and Cashews

   22 min

   In a deep pan, heat oil over medium heat until shimmering. Add the sliced onions and fry them until they are a light golden brown, stirring occasionally to ensure even cooking. Once done, remove the onions and let them drain on paper towels. Next, fry the cashews in the same pan until they turn golden brown, then set aside as well.

3. 3

   Soak Basmati Rice

   5 min

   Thoroughly wash the basmati rice under cold water to remove excess starch, which helps in achieving fluffy rice. After washing, soak the rice in fresh water for about twenty minutes to allow it to absorb moisture, ensuring it cooks evenly later.

4. 4

   Cook Onions and Paste

   14 min

   In a large pan, heat a bit of oil over medium heat and add the remaining sliced onions along with the blended cashew paste. Stir in the ginger garlic paste and whole garlic cloves, cooking for about a minute until fragrant. This mixture should become aromatic, indicating it's ready for the next step.

5. 5

   Sauté Tomatoes

   4 min

   Add chopped tomatoes to the pan, stirring well to combine. Sauté the mixture until the tomatoes are cooked down and have lost their rawness, but ensure they do not become mushy. This should take about 3-4 minutes, and the mixture will become thicker and richer in color.

6. 6

   Mix Spices and Yogurt

   5 min

   Incorporate the red chili powder, biryani masala, along with chopped mint and cilantro into the pan. Sauté for a couple of minutes to release the spices' flavors, then stir in the yogurt off the heat to prevent curdling. The mixture should be well combined and aromatic at this point.

7. 7

   Cook Lamb with Spices

   27 min

   Return the pan to medium-low heat and add the lamb, along with salt and ½ cup of water. Mix everything thoroughly, cover the pan, and let it simmer for 1 hour. Alternatively, you can use a pressure cooker and cook for 6 whistles; if there's excess water, cook uncovered to evaporate it at the end.

8. 8

   Boil Soaked Rice

   22 min

   In a separate large pot, add water to boil that is three times the amount of soaked rice. Once boiling, add the soaked rice, salt, and 1 tablespoon of cumin seeds. Cook for about 7 minutes, or until the rice is approximately 80% cooked, then drain the rice in a colander.

9. 9

   Layer Biryani

   6 min

   Start layering your biryani by evenly spreading the cooked lamb mixture in the bottom of a large pot. Carefully add the drained hot rice on top of the lamb, and then garnish with the fried onions, ghee, fresh mint, cilantro, and the saffron dissolved in warm milk for added flavor and color.

10. 10

    Bake or Steam Biryani

    5 min

    Cover the pot tightly and place it in a preheated oven set to 350°F for 15 minutes, allowing the flavors to meld while the rice finishes cooking. Alternatively, you can cook it on the stove over medium heat for 12 minutes, followed by a low heat for an additional 5 minutes. Stir gently before serving hot to combine the layers.

FAQ