Ingredients
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Corriander and Fried Onions to Garnish
Directions
1.
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
2.
To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge.
3.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread
4.
over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add
5.
this to the marinated meat mixture.
6.
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
7.
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
9.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly
10.
over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the
11.
milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice.
12.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for
13.
another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
14.
This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready.
15.
Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
