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November 19, 2008

Lamb Biryani

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Region : Hyderabad
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Recipe
 

Ingredients : 

 

 

Sliced lamb

-

500gms

Basmati rice

-

500gms

Water

-

as required

Mace powder

-

1/2tsp

Green cardamom

-

4nos

Black cardamom

-

4nos 

Cloves

-

4nos

Bay leaves

-

5

Oil

-

200ml

Sliced onions

-

50gm

Ginger-garlic paste

-

5tsp

Salt

-

2tsp

Chilli powder

-

2tsp

Water

-

1litre

Brown onion paste

- 31/2tbs

Saffron

- a few strands

Sliced onions

- 60gms (fry the onions till brown and keep aside)

For the covering:

   

Flour

- 1/2cup
Butter - 100gms
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   Biryani,   Lamb,   Oven,  



 

Method of Preparation : 

Wash and soak rice in water for one hour. Drain and boil in sufficient water with mace powder, green and black cardamom, cloves and bay leaves till three-fourth done. Remove from heat, drain and keep aside.

Heat oil in a pan and fry sliced onions till brown. Saute by adding ginger-garlic. Put the lamb pieces and fry for about 10 minutes. Add salt, chilli powder and water and cook for about 20 to 25 minutes on medium heat. Stir in the brown onion paste and cook till the lamb pieces are tender and the curry thickens. Remove from heat.

Mix butter and flour. Knead to a smooth soft dough by adding enough water. 

In an oven proof vessel place alternate layers of rice and lamb curry. Sprinkle saffron and browned onions. Seal the vessel with the prepared dough and place in a moderately hot oven (150oC to 175oC) for 20 minutes or till the covering is cooked.

 
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1 Comments

   Pawan, PunjabReplyPosted On:13/8/2010
Its a great dish