Pressure cooker lamb kacchi biryani
Indulge in this classic Indian mixed-rice dish with family and friends on a brisk winter's night. Pressure cooker lamb kacchi biryani is easy and delicious.
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Cooking tools:
- Pressure cooker
- Blender
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Saucepan
- Wooden spoon
- Spoon
- Peeler
- Colander
- Plate
- Serving bowl
Ingredients
- 1 medium sized piece raw papaya (helps to tenderise the meat)
- 1 cup yoghurt
- 1 medium size piece of ginger
- 2 to 3 garlic cloves, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 green chillies
- 750g boneless lamb, chopped in to cubes.
- 2 tablespoons ghee
- 2 brown onions, thinly sliced
- 3 – 4 bay leaves
- 1 large cinnamon stick, broken in to pieces
- 4-5 cardamom pods
- 1-2 star anise
- 4 baby potatoes, peeled and quartered.
- 5 cups basmati rice, washed and drained
- 5 teaspoons garam masala
- 1 teaspoon saffron strands
- Slivered almonds to serve
- Coriander leaves to serve
- Sliced boiled egg to serve
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