Lamb Biryani Recipe

Name: Lamb Biryani Recipe
Ingredients: For cooking the Meat:; 1 kg. lamb or mutton leg/shoulder cut into small pieces Meat on bone is good for this dish), washed and drained. Do not use poor quality meat for this dish.; 6 large onions (750gm.), peeled and thinly sliced; 4-5 tbsp. or more oil, as needed; 4 large cardamoms*,; 6 green cardamoms*; 2-3 inch piece of cinnamon*; 4-5 bay leaves*; 8-10 black pepper corns*; 8-10 cloves*; 1 heaped tsp. black cumin (kala jeera)-use ordinary cumin, if you don't have it; 1 inch piece ginger, chopped or grated finely; 3-4 cloves of garlic, chopped finely; 2- 2 1/2 tsp. salt (adjust to taste); 1/2 tsp. chilli powder (adjust amount to your taste); 1/2 cup thick yoghurt; 2 large tomatoes (250gm.), chopped; 1 bunch of coriander leaves, chopped; 1 small bunch of mint leaves, chopped; 2-3 green chillies- slit lengthways (adjust amount to your taste); 1 lime or 1/2 lemon, cut into small pieces; For Cooking the Rice:; 750 gm.-1 kg. Basmati rice; 2 1/2 litre water for rice; 1/2 tsp. salt; A small sprig of mint leaves-you must remember to add these to rice water; A couple of sprigs of coriander leaves. You must remember to add these to rice water; For assembling the Biryani; A few strands of saffron soaked in a tablespoon of warm water or a little yellow colour in water. If dry colour powder is used, dissolve it in a teaspoon of water.; Rose water and/or Kewra (screw-pine flower) water

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Biryani is a rich rice dish, where rice is cooked with spicy meat or chicken or prawns or vegetables or fish. Lamb or mutton biryani is perhaps the most popular of all types.

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Ingredients

For cooking the Meat:
1 kg. lamb or mutton leg/shoulder cut into small pieces Meat on bone is good for this dish), washed and drained. Do not use poor quality meat for this dish.
6 large onions (750gm.), peeled and thinly sliced
4-5 tbsp. or more oil, as needed
4 large cardamoms*,
6 green cardamoms*
2-3 inch piece of cinnamon*
4-5 bay leaves*
8-10 black pepper corns*
8-10 cloves*
1 heaped tsp. black cumin (kala jeera)-use ordinary cumin, if you don't have it
1 inch piece ginger, chopped or grated finely
3-4 cloves of garlic, chopped finely
2- 2 1/2 tsp. salt (adjust to taste)
1/2 tsp. chilli powder (adjust amount to your taste)
1/2 cup thick yoghurt
2 large tomatoes (250gm.), chopped
1 bunch of coriander leaves, chopped
1 small bunch of mint leaves, chopped
2-3 green chillies- slit lengthways (adjust amount to your taste)
1 lime or 1/2 lemon, cut into small pieces
For Cooking the Rice:
750 gm.-1 kg. Basmati rice
2 1/2 litre water for rice
1/2 tsp. salt
A small sprig of mint leaves-you must remember to add these to rice water
A couple of sprigs of coriander leaves. You must remember to add these to rice water
For assembling the Biryani
A few strands of saffron soaked in a tablespoon of warm water or a little yellow colour in water. If dry colour powder is used, dissolve it in a teaspoon of water.
Rose water and/or Kewra (screw-pine flower) water
1 tbsp. <a href="/recipe/how-to-make-ghee-clarified-butter/">How to make Ghee (Clarified Butter) from Butter</a>
Orange or Jalebi food colour, dissolved in 1 tsp water
1/2 cup cashew nuts or blanched almonds (optional)