Time
0 min
Serving
8 persons
Calories
544
Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.
Ingredients
- ½ cups basmati rice: 2 piece
- cooking oil: 0.25 cup
- whole cloves: 8 piece
- black cardamom pods: 4 piece
- cinnamon sticks: 4 piece
- onions, sliced thin: 4 piece
- garlic paste: 1 Tbsp
- ginger paste: 1 Tbsp
- fresh cilantro leaves: 0.25 cup (chopped)
- fresh mint leaves: 3 Tbsp (chopped)
- lamb chops: 1 pound
- salt: (to taste)
- tomatoes: 3 piece (chopped)
- green Chili peppers: 4 piece (halved lengthwise)
- ground red pepper: 2 tsp
- plain yogurt: 2 Tbsp
- lemon juice: 2 Tbsp
- ½ cups water: 7 piece
- salt: 1 tsp
- vegetable oil: 1 Tbsp
- onion: 1 piece (sliced)
- saffron: 0.5 tsp
- warm milk: 2 Tbsp
Metric Conversion
Stages of cooking
-
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.
