Poshlambbiryani Recipes

LAMB BIRYANI

Steps:

• In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
• In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
• Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
• Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
• Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
• Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.

PLEASURE IN EVERY SPOON INDIAN MUTTON/LAMB BIRYANI

Steps:

• Soak rice for 5-6 hours in water, drain and keep aside.
• Cut half the ginger into juliennes and make a paste of the rest.
• Soak saffron in warm milk and keep aside.
• Marinate the mutton or lamb in a large bowl for 4 hours in a cool place, in a mixture of yogurt, turmeric powder, salt and 1 tbsp.
• each of ginger and garlic pastes.
• Heat oil in a wok and fry half of the onions in it until brown and crisp.
• Drain on a paper towel and keep aside.
• Cook rice in salted 7 cups of boiling water alongwith the cloves, cinnamon, black and green cardamoms and peppercorns till the rice is almost cooked.
• Strain and keep rice warm.
• Heat ghee in a pressure cooker or a thick-bottomed pan.
• Add the remaining sliced onions and green chillies.
• Stir-fry till the onions turn light golden.
• Stir in the remaining ginger and garlic pastes.
• Stir-fry until the raw smell of the same is gone.
• Add the marinated mutton or lamb.
• Cook on high flame for 8 minutes.
• Mix in corriander, cumin and red chilli powders.
• Stir in 3 cups of boiling water.
• Bring to a boil.
• Reduce flame and cook covered till the mutton is almost cooked.
• Add tomatoes, salt and half of the garam masala powder and the fresh corriander leaves.
• Cook for 15 minutes on medium flame, stirring occasionally.
• If you are using a pressure cooker to cook the mutton or lamb, add chopped tomatoes, salt, garam masala powder, 2 cups of water and chopped fresh corriander leaves after adding the dry spices.
• Pressure cook till the mutton is almost cooked.
• (It normally takes 2-3 whistles to cook).
• Ensure that the cooked mutton does not have a thin gravy.
• If that is the case, cook on high flame to reduce the gravy.
• Preheat oven to 180C.
• Arrange half the quantity of cooked mutton in an oven-proof dish.
• Spread half the quantity of cooked rice on top of the mutton.
• Sprinkle a little of the remaining garam masala powder, mint leaves, saffron dissolved in warm milk and half each of ginger juliennes.
• Dot the rice with half the quantity of butter.
• Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantity of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter.
• Cover it with aluminium foil.
• Cook in the preheated oven for 15-20 minutes at 180C.
• Garnish with the fried sliced onions and serve with mixed fruit and vegetable raita as an accompaniment.
• Enjoy!

THE QUILON'S LAMB BIRYANI

Steps:

• Wash and pat dry the lamb and keep aside. Dry roast the fennel, cardamom, cinnamon, cloves, bay leaf and grind to powder.
• In a clean bowl, put the above powder, turmeric, coriander and ginger garlic paste, ghee, yoghurt and salt and mix together. Marinade the lamb and keep in a cool place for four to six hours.
• In a clean pot bring the water to boil, add black cumin seeds, a little oil or ghee, half of the chopped coriander and mint. Add washed basmati rice and cook till the rice is 3/4 done. Strain and keep aside.
• Heat the mixture of ghee and oil and top the whole garam masala, chilli and onion. Sweat the onion and add the sliced tomatoes and cook. Add the marinated lamb and cook till 3/4 done.
• Spread the boiled rice on top of the lamb evenly. Sprinkle chopped coriander, mint leaves and browned onions.
• Bake with a sealed lid in a preheated oven at 180 degrees C for 15 to 20 minutes or alternatively put on low flame griddle. Once the steam comes out remove from griddle. Gently mix and arrange on a serving platter, garnish with fried onion and coriander.

LAMB BIRYANI WITH SAFFRON RICE

Steps:

• PREPARATIONS.
• Wash rice in several changes of water, add water to cover and 1 tablespoon salt, mix and cover; set aside three hours.
• Place saffron threads in a heated pan and toss until they turn a darker color. In a small cup add the crumbled threads and with warm milk; set aside three hours.
• Cut two onions in half and then into thin half round slices.
• Chop third onion coarsely and add to a blender along with the garlic, ginger, 1 tablespoons lime juice and 1 tablespoons of water, blend into a paste; set aside.
• Grind finely in a blender the cloves, peppercorns, cardamom seeds, cumin seeds, coriander seeds, Garam Masala, nutmeg and cayenne pepper; set aside.
• Made some soft dough with flour and water, then wrap in plastic/cover (for sealing the pot); set aside.
• INSTRUCTIONS.
• Heat 3 tablespoons of oil (or ghee) in a frying pan, add the onion halves and fry until brown and crispy, remove to a plate lined with paper towels.
• Put raisins in the same frying pan (with the oil) and fry until plump (which happens quickly) and remove on a paper lined plate.
• Place 2 tablespoons of oil in the frying pan and fry the almonds until brown, remove and place them with the raisins in the plate; set aside.
• Place the lamb into the same frying pan (a few at a time) and cook until brown on all sides, do this for all the pieces; remove and set aside in a large bowl.
• Add 6 tablespoons of oil to a frying pan, when hot add the third onion and blended paste, fry to brown (add a little water if needed to prevent sticking to pan).
• Add all the meat to the frying pan (and liquid juices), add yogurt (one tablespoon at a time) & incorporate well, add 1 teaspoon salt, 2 bay leaf, cinnamon stick and 2/3 cup warm water. Mix and bring to a simmer, cover and cook for 30 minutes (stir as needed).
• After the meat has simmered for 30 minutes, add the grind-ed spices. Cover and continue to simmer another 30 minutes... until you have about 3/4 cup of a thick sauce (add a little water and stir as needed).
• Use 1 tablespoon oil on a paper towel and grease the bottom of a big heat proof pot (Corningware), add the meat and sauce, cover and keep warm.
• Bring 4 quarts of water to a boil in a pot, add 1 tablespoon salt. Drain the rice and rinse it off under running water and then add to pot. Bring back to a boil and boil rapidly for exactly 6 minutes. Then drain the rice.
• Next put the rice on top of the meat and form a mount and hole in the center (volcano shaped). Drizzle the saffron milk in streaks along the sides and inside of the hill. Place the pieces of butter on the sides of the hill and scatter the fried onions, almonds, raisins and mint leaves over it as well.
• Cover the heat proof pot with aluminum foil, sealing in the edges well with the dough all around. Next simmer on a stove top for 30 minutes (do not open up the cover or the meat will burn).
• Remove the cover and place the egg halves all around the inside of the pot.
• Serve and enjoy!
• NOTES.
• Go to the URL YouTube and search Biryani in order to have an idea on making this interesting recipe.
• It is important to seal the pot with aluminum foil and some soft dough in order to keep any steam from escaping. Do not open the cover to check the cooking because it will cause the meat to burn on the bottom of the pot.

LAMB BIRYANI

Steps:

• Prepare the lamb marinade: Add the finger chiles, garlic and ginger to a food processor and process until finely chopped. Add the onions and tomatoes, process until smooth, and scrape into a bowl that will hold all the lamb and fit in your fridge. Add the yogurt, mint, cilantro, coriander, cumin, chile powder, turmeric and salt, and stir to combine. Add the lamb to the bowl and toss to coat in the marinade, then cover and refrigerate overnight.
• Prepare the fried onions: In a Dutch oven or heavy pot, heat the oil over medium. Add the onions, season with salt, and sauté until browned, stirring occasionally, 25 to 30 minutes. Using a slotted spoon, transfer fried onions to a paper towel-lined plate. Using your hands, pull apart the fried onions to separate to prevent them from sticking together, and set aside.
• Add the cinnamon, peppercorns, cloves and cardamom to the remaining hot oil, and fry over medium until fragrant, about 1 minute. Stir in the meat, its marinade and 1 cup water, and bring to a simmer over medium heat. Cook, stirring occasionally, until the meat is tender and the sauce is very thick and dark, about 2 1/2 hours, adjusting the heat as needed to maintain a low simmer. Stir in the garam masala and taste, adjusting with salt and chile powder as needed. Set aside.
• Heat the oven to 350 degrees. Prepare the rice: Bring a large pot of lightly salted water to a boil and add the rice. Stir well and cook for 3 minutes, transfer to a colander in the sink to drain. Run some cool water on top to cool the rice; set aside.
• Prepare the saffron milk for assembly: Warm the milk in a small saucepan over medium heat just until it steams. Remove from heat and add the saffron, crumbling it with your fingertips as you drop it into the milk. Set aside.
• In a large, heavy, lidded pot, add about a third of the meat mixture in an even layer covering the bottom of the pot. Sprinkle the meat with a third of the herbs and a third of the rice, assembling lightly without packing the layers. Drizzle 2 tablespoons saffron milk over the rice and add about a third of the fried onions. Build two more layers of meat, herbs, rice, saffron milk and onions. Top with pats of butter and cover the pot with foil.
• Put the lid on the pot of rice, transfer to the oven and bake until piping hot, about 1 hour. Let rest for about 10 minutes, then serve hot, digging all the way to the bottom of the pot with the serving spoon. To reheat, warm the biryani covered in the oven, or microwave.

LAMB (OR GOAT) BIRYANI

Steps:

• Wash the meat and drain all the water.
• Heat oil, fry the onions till golden brown. When the onions become cool, crush or grind them. Set aside.
• Rub ginger and garlic well into the meat, then add salt, red chili powder, half the coriander, mint and green chilies, the lemon juice, the ground spices of Group A, the crushed onions and the oil in which the onions were fried. Leave to marinate for about two hours.
• Soak saffron in milk and set aside. Take a heavy-bottomed pan, put in the marinated meat with the marinade. Bring to boil, stirring occasionally. Cover and cook over medium slow heat till the meat is tender and liquids are not fully dried up.
• Wash rice.
• Boil about 8 glasses of water. Add the whole cardamoms, cloves, bay leaves and cinnamon stick to the water with a little salt and the rice. Parboil rice. Drain all the water and spread the rice in a flat dish.
• Brush the bottom of another heavy-bottomed pan liberally with ghee. Place half the parboiled rice in a layer at the bottom. Cover with the cooked meat. Cover the meat with rest of the rice.
• Sprinkle the saffron milk over the rice. Also sprinkle the remaining coriander, mint and green chilies. Dot with ghee, cover tightly and cook over slow fire till the rice is fully cooked and the fragrances blended. Serve steaming hot.

LAMB BIRYANI RECIPE BY TASTY

Steps:

• Soak the rice in 2 cups (480 ml) of water for about 2 hours.
• Add the chopped onion, 2 tablespoons slivered almonds, garlic, ginger, and 3 tablespoons of water to a food processor. Blend into a paste.
• Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and fry until browned and crisp, about 10 minutes. Remove from the pan with a slotted spoon and drain on paper towels.
• Add the raisins to the pan. Stir until they become plump, about 2 minutes, then remove and drain on paper towels.
• Add the lamb to the pan, in batches if necessary, and brown on all sides, about 5 minutes. Transfer the browned meat to a bowl and set aside.
• Reduce the heat to medium. Add the onion paste to the pan. Cook, stirring constantly, until the paste turns light brown. If it sticks to the bottom of the pan, add a bit of water and keep stirring.
• Return the meat and any accumulated juices to the pan. Add 1¼ teaspoons of salt, the yogurt, and 1 cup (240 ml) of water. Cover, reduce the heat to low, and simmer for 30 minutes.
• Add the saffron threads to a small bowl with the milk and set aside.
• Bring a large pot of water to boil and add 1½ tablespoons of salt. Drain the rice and add to pot. Boil for 5 minutes, then immediately drain and rinse.
• In a spice grinder or mortar and pestle, finely grind the cinnamon stick, cloves, peppercorns, cardamon, coriander, and cumin.
• Add the spices to the meat, along with the nutmeg and cayenne. Cover and continue cooking until the meat is tender, about 10 minutes. If there is too much sauce, increase the heat to high, uncover, and stir to evaporate some of the liquid (there should about 1 cup (240 g) of sauce left in the meat).
• Preheat the oven to 300˚F (150˚C).
• In a large Dutch oven or deep casserole dish, layer half of the rice, the meat with its sauce, and the rest of the rice. Squeeze the lemon juice over rice.
• Using the end of a wooden spoon, poke holes all the way through the layers. Spoon a bit of the saffron and milk into each hole.
• Distribute the butter over the rice and sprinkle over most of the fried onions, reserving some for garnish. Cover the dish with foil, then top with a lid.
• Bake for 1 hour.
• Remove the biriyani from the oven and set aside for at least 15 minutes.
• Garnish with the eggs, raisins, remaining 3 tablespoons of slivered almonds, reserved fried onions, and cilantro.
• Enjoy!

POSH LAMB BIRYANI

Steps:

• wash and soak the rice for 30 mins then drain.
• mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
• allow lamb to get to room temperature then thread onto wooden skewers.
• make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
• add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
• in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
• Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
• grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
• repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
• When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
• serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).