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Ingredients:
2 lbs Spring Lamb (cleaned and cut into medium size pieces)
4 ozs Yogurt
4 ozs Ghee
1 lb Rice (washed)
4 ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Almonds (ground)
2 Cinnamon sticks
4-6 Cardamoms
1 oz Milk
Qtr tspn Saffron
2-3 Green Chilies
Half tspn Black Jeera
2-3 Cloves
Half tsp Garam Masala (equal amounts of Black Jeera, Cardamoms & Cinnamon
sticks, with half amount of cloves)
Salt to taste
Coriander and Fried Onions to Garnish
Directions:
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies,
ginger and garlic, salt, and ground garam masala.
To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate
for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee
and then remove the onions and spread
over a large plate. This should keep the onions crispy. Once they have cooled
crush the onions with your fingers and add
this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one
green chilli. Bring this to the boil and add the
washed rice and cook until the water boils. Once the water has boiled drain the
rice in a colander and rinse with a little cold
water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level
the surface and now spread the rice evenly
over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk
and crush the saffron into it. Pour the
milk / saffron mixture over the rice. Dot generously with ghee. To garnish spread
the fried onions and coriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and
then lower the heat and cook for
another 1 and a half to 2 hours. Before removing the pan from the cooker ensure
that there is no moisture left in the meat.
This can be checked by simply listening for a sizzling sound. If there is no
sizzling, then the Biriyani is ready.
Biriyani is traditionally served with Mirch Salan and Yoghurt Chutney.
Yield: Serves 6
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