Exquisite Lamb Biryani

What does it include?

Ingredients

• 60 g of cashews
• 5 ml of Khus Khus
• 5 ml cumin seeds
• 3 onions, thinly sliced
• 10 ml ginger garlic paste
• 4 cloves of garlic, whole
• mint leaves
• coriander leaves
• ½ teaspoon saffron, dissolved in 120 ml of warm milk
• 30 ml of ghee
• 480 ml basmati rice
• 120 ml whole yogurt
• 15 ml cumin seeds
• ½ bay leaf
• 1 fine piece of cinnamon
• 3 cloves
• 2 cardamomos
• 454 g lamb
• 5 ml red chili powder
• Biryani masala in 15 ml

How to prepare it step by step?

Preparation

1. Grind cashews, Khus khus, and cumin seeds to a smooth paste, using as little water as possible. Set aside.
2. In a hot pan, fry the sliced onions until golden and crisp, then drain on a paper towel. Fry the cashews until golden brown and set aside.
3. Wash the basmati rice and soak in water for 20 minutes.
4. In a large skillet, heat the ghee over medium heat. Add the sliced onions, blended paste, whole garlic cloves, and ginger garlic paste. Sauté for 1-2 minutes until fragrant.
5. Add tomatoes and sauté until they break down and become slightly mushy.
6. Stir in red chilli powder, Biryani masala, mint, and coriander leaves. Sauté for another minute.
7. Turn off the heat and stir in the yogurt to prevent curdling. Mix well.
8. Return to medium heat, add the washed lamb, salt, and 120 ml of water. Cook for 1 hour with the lid on over medium-low heat, or in a pressure cooker for 6 whistles.
9. In another saucepan, boil the rice in three times its volume of water. Add salt and cumin seeds. Cook for 7 minutes until 80% cooked. Drain the rice.
10. Begin the layering: level the lamb and place the drained rice on top. Garnish with fried onions, ghee, mint, coriander, and saffron dissolved in milk.
11. Cover the dish and bake at 175°C for 15 minutes, or cook on the stove for 12 minutes on medium heat and 5 minutes on low heat. Turn off the heat, mix, and serve hot.