Name: Lamb Biryani
Yield: 4 servings
Cuisine: Indian
Ingredients: 12 Cashew nuts; ½ tbsp Khus khus; ½ tbsp Cumin seeds; 3 sliced thinly Onions; 2 tsp Ginger garlic paste; 4 whole Garlic; Leaves Mint; Leaves Cilantro; ½ tsp dissolved in ½ cup warm milk Saffron; 2 tbsp Ghee; 2 Cups Basmati rice; ½ cup Full fat yogurt; 1 tbsp Cumin Seeds; ½ Bay leaf; 1 thin piece Cinnamon; 3 Cloves; 2 Cardamom; 1 lb Lamb; 1 tsp Red Chilli powder; 1 tbsp Biryani masala

Lamb

4 servings

807 cal/serving

Instructions

Step 1

Grind cashew, khus khus and cumin seeds into a smooth paste using minimal water

Cashew nutsKhus khusCumin seeds

Step 2

Deep fry sliced onions until light brown and drain; fry cashew nuts until golden and set aside

OnionsCashew nuts

Step 3

Wash and soak basmati rice for 20 minutes

Basmati rice

Step 4

Heat oil in a wide pan and sauté sliced onions, then add the blended paste, green chillies, ginger garlic paste and whole garlic and fry for a minute

OnionsGinger garlic pasteGarlic

Step 5

Add tomatoes and sauté until cooked and not mushy

Step 6

Add red chilli powder, biryani masala, mint and cilantro and sauté well

Red Chilli powderBiryani masalaMintCilantro

Step 7

Remove pan from heat, add full fat yogurt and mix, then return to stove

Full fat yogurt

Step 8

Add lamb, salt and ½ cup water, mix and cook covered on medium-low for 1 hour or pressure cook for 6 whistles

Lamb

Step 9

Boil water in another pan, add basmati rice and jeera (cumin seeds), cook until rice is 80% done (about 7 minutes) then drain

Basmati riceCumin Seeds

Step 10

Level the lamb, top with drained hot rice and garnish with fried onions, ghee, mint, cilantro and saffron dissolved in milk

Basmati riceGheeMintCilantroSaffron

Step 11

Cover and bake at 350°F for 15 minutes or cook on stove as directed, then mix and serve hot