This is the biryani recipe from a lovely neighbour who I loved next door to while renting a house. She made this biryani for Eid and it was absolutely delicious.
You will need a largish 26cm cooking pot for the lamb and another for the rice. Both with a tight-fitting lid. Also, a casserole dish to serve.
PREP TIME 30 minutes
COOK TIME 60 minutes
YIELD: 10 SERVINGS
Ingredients for the lamb
- 6 tablespoons oil (rapeseed best)
- 2 large or 3 medium onions, sliced
- 1.5 tablespoons grated ginger
- 1.5 tablespoons crushed garlic
- 1-2 tablespoons green chilli
- 3 chopped tomatoes
- 1 kilo lamb leg mince
- Half a cup whole masoor dahl, soaked and boiled till just soft
- 3 of each cloves, cinnamon, black cardamom, green cardamom and bay leaves
- 3 tsp salt
- 3 tsp ground cumin
- 1 tsp haldi
- 2-3 tsp red chilli powder (however hot you like it)
- 1.5 tsp garam masala
- 0.5 tsp ground cloves
- 0.5 tsp ground cinnamon
Ingredients to cook rice
- 3 cups basmati rice, rinsed till the water runs clear and left to soak for at least 1 hour
- 6 cups water
- 3 tsp salt
- 3 tsp whole cumin
- 5 of each: cloves, cinnamon, cardamom, peppercorns
- 2 tablespoons butter/ghee
- 1 tsp saffron (heat a frying pan, add saffron and switch off after 2 minutes. Grind to a fine powder using mortar and pestle, then add 4 tablespoons milk and leave aside
- 1 tub natural yogurt (I like Onken)
- 1 chopped tomato,
- Half a red or white onion finely chopped,
- Handful of chopped coriander
- Half teaspoon of salt
- Heat oil in large pan and fry sliced onions till golden brown.
- Turn down the heat to medium and fry ginger and garlic paste for about 5-10 mins, until oil separates
- Add the dry ground spices: salt, turmeric, chili powder, cumin powder and coriander powder
- (not garam masala and cloves/cinnamon powder). Fry for a couple of minutes
- Add chopped tomatoes and cook until oil starts to rise (about 10 mins)
- Add the lamb. Stir and cook until the lamb changes colour.
- Cover and cook for about 40 mins
- At the end of cooking time add garam masala, clove and cinnamon powder.
- Heat oil or ghee in large pan
- Add whole cloves/cinnamon/cardamom/peppercorns. Once the cloves expand (about 10 secs) add the whole cumin. Sizzle for about 10 secs before adding water and salt
- Bring to the boil and add the washed/soaked/drained rice.
- Bring to the boil again (stir gently to distribute the spices) and then cover (leave lid slightly ajar) and simmer for 5 mins.
- After 5 mins cover tightly and do not open lid for at least 10 mins (rice will continue to steam)
- Put 1 tub of natural yoghurt into a bowl.
- Add 1 chopped tomato, ½ an onion (red or white), a handful of chopped coriander and a ½ tsp of salt.
- Keep in fridge tills service.
- Saffron - this can be prepped while lamb is cooking. Heat a frying pan. Add saffron and cook gently for 2mins before switching off heat. Grind to a fine powder using mortar and pestle then add a few tablespoons of milk and leave aside
In your serving dish:
- Put a layer of rice (roughly a third) followed by all the lamb.
- Add another layer of rice (roughly a third) sprinkle over the saffron milk, including all the strands of saffron.
- Finish with a layer of remaining rice. Cover tightly with foil (double layer) and heat through in oven for about 30 mins at 160 degrees
- Serve with Raita on the side.
Are you interested in a step-by-step masterclass on how to cook this recipe? Please fill out the form below and I'll be in touch!