Marinade of Lamb Meat:
The mutton should be washed, cleaned, and then pat dried with paper towels. Combine the mutton, curd, salt, and turmeric. Mix well. For at least 20 minutes to two hours, cover and let the food marinade.
Preparation of Lamb Masala:
➤ A big pressure cooker filled with ghee and oil should be heated up over a medium flame. Add the cinnamon, cardamom, bay leaf, cloves, and cumin seeds. 30 second or until aromatic.
➤ Sliced onions should be added and fried for two minutes, or until they start to become golden. Stir in the ginger-garlic paste and cook until aromatic.
➤ Tomatoes should be added and cooked for 2 minutes or until slightly softer. Cook the marinated mutton for 4-5 minutes on high, or until it begins to brown. Garam masala, turmeric powder, and chilli powder should be added. Stir while frying to mix.
➤ Stir in the milk and water, making sure they are thoroughly combined. Put the lid on tightly, then cook under pressure for 25–30 minutes on medium. Once cooked, the mutton ought to be fork tender without crumbling.
Cooking of Basmati Rice:
➤ In order to remove all of the additional starch, basmati rice should be washed at least three times. Before cooking the rice, soak it for 30 to 60 minutes.
➤ In a very large pot with a heavy bottom and high heat, combine the water, spices, salt, and ghee. To minimize the rice from burning, make sure the pot is big enough.
➤ The water must be brought to a slow boil. Add the rice and cook it on high heat for 7 minutes after the water begins to boil. Because it will continue to cook along with the mutton, make sure you just par boil the rice until it is 70% done. Layer after draining.
Use Of Saffron:
In a small bowl, add few strands of saffron, add hot milk and set aside for final infusion of flavour.
Layering Of Biryani:
➤ On low heat, add mutton masala to a heavy-bottomed pot. Over it, scatter the fried onions. The leaves of the mint and coriander should then be distributed.
➤ The steaming hot basmati rice has now been added. Spread it evenly with a large spoon. Make sure it is spread fairly.
➤ Pour the saffron milk mixture over the rice using a spoon. After that, add some ghee. For 20 minutes, cook this on low heat with the cover on. Now off the flame, let it ten minutes to rest.
➤ Serve while still hot and remove the lid. Add chopped coriander leaves as a garnish. Make sure each serving contains enough each layer. Serve hot!
➤ This goes really well with raita, brinji, or some chicken lollipop or tandoori lamb chops.
Match your biryani with Indian Lamb Curry - Too spicy yet satisfying!
To prepare this mouthwatering lamb biryani dish, make sure you choose the right lamb meat. Get the best cuts of lamb shoulder meat to prepare stunning, flavored lamb or goat biryani from FARM2COOK online. We do offer Halal-certified meat for our customers. Order now and cook this festival-special recipe for your beloved family and friends. Do share your experience in the comment section below. See yae!
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