Lambmutton Biryani Recipes

LAMB (GOSHT) BIRYANI

Steps:

• Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
• Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
• Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
• Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
• Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
• Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
• Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

MUTTON BIRYANI | LAMB BIRYANI

Steps:

• Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt.
• Refrigerate for at least 4 hours. Overnight is best.
• If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.
• Wash rice and soak for 30 to 40 minutes.
• Drain it completely to a colander and set aside.
• Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.
• Skip this section if using store bought fried onions.
• Add onions, green chilies and fry till they turn brown almost about to caramelize.
• Keep stirring to prevent burning. This is crucial to get a good aroma and taste.
• There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.
• Reduce the flame to low. Add the marinated meat.
• Add half of the coriander and mint leaves saute for 3 to 4 mins.
• Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.
• If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.
• While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.
• When the water comes to a boil, add the drained rice.
• Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.
• Soak saffron in little milk and set aside.
• When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.
• Add the rest of the half cup curd to the cooked mutton.
• Next add few chopped coriander and mint leaves.
• Few fried onions. Mix everything well.
• You can check the salt and spice at this stage and adjust.
• Layer the rice evenly over the cooked lamb meat.
• Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee.
• Lastly pour the saffron milk.
• Cover the rim of the biryani pot with a moist thick clean cloth or foil.
• Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.
• Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.
• Allow to rest for at least 15 mins.
• Serve mutton biryani with raita.

MUTTON BIRIYANI

Steps:

• Mutton Preparation
• Marinate mutton pieces with all the ingredients for marination & keep for 1 hour. Heat ghee in a pan/pressure cooker. Cook onions till it becomes brown. Add crushed ginger, garlic & green chillies and cook for 3-4 mins. Add tomatoes, salt (keep in mind salt is already added with mutton also) & stir. When tomato becomes soft add garam masala. After 3 mins, add marinated mutton pieces. Mix well. Add 1/4 cup water & cook (refer notes to see the pressure cooking details).
• Grind the ingredients for white paste together with 2 tbsp water. Add the white paste when mutton is cooked. Add chopped coriander leaves (1-2 tbsp) and mix well. When the gravy becomes thick and mutton is tender remove from fire.
• Rice Preparation
• Rinse the rice a few times and soak for 25 minutes. Drain the water completely. Heat ghee in a wide and deep pan & splutter whole masala (cinnamon, cardamom and cloves).Fry the rice. When the rice starts cracking (around 4-5 mins) add hot water, salt & lemon juice. Cook the rice till the water is completely dried. Spread the rice on a tray.
• Garnishing
• Heat oil / ghee in a deep small pan. Fry the cashews and raisins till the cashews becomes brown and raisins plump. Add more oil / ghee, if required, and fry the onion till it becomes golden brown. Drain it on a paper towel.
• Layering the Biriyani
• Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a deep and wide baking dish. Spread one layer of masala first & a layer of rice on top of it. Repeat the same.The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves, mint leaves, fried onion, nuts and raisins in between the layers (on top of the rice). Spread a wet cloth over the dish while baking. Bake in the preheated oven for 25-30 minutes. Garnish with fried onions,nuts, raisins.

LAMB/MUTTON BIRYANI

Steps:

• Heat ghee.
• Add all the whole spices.
• Give it a few twirls and add the ground spices.
• Almost immediately add the yogurt.
• Fry for a minute.
• To this masala mixture, add all the meat.
• Toss around to coat well.
• Cook meat till it is well browned and the yogurt is absorbed by the meat.
• Sprinkle in salt to taste.
• Add water-- immerse the meat completely in it.
• Use more or less, as required.
• Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
• Keep aside.
• Divide the rice in two portions.
• Mix saffron with one portion and add half the meat to it.
• Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
• Add mint and coriander leaves.
• Cover with white rice and remaining meat.
• Shut the pot tightly.
• Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
• Invert on to a large dish and serve with plain yogurt or raita.