Lamb Biryani

Ingredients:

1 kg lamp chops
1 1/2 tblsp ground coriander
1 tsp ground paprika
1/4 tsp ground cumin
1/4 tsp ground aniseed (saunf)
1/4 tsp each ground turmeric, ground cinnamon, ground cardamom, ground cloves (lavang)
2 tsp grated, fresh ginger (adrak)
2 cloves (lavang) garlic, crushed
1 tblsp white vinegar (sirka)
3 tblsp oil (tel)
4 large onions, finely chopped
3 tblsp ground almonds
6 tblsp plain yoghurt
4 cups long grain rice, washed and drained
3 tblsp ghee
2 onions, finely sliced
1 tsp grated, fresh ginger (adrak)
1 clove garlic, crushed
6 cups (1 1/2 liters) water
1/4 tsp each ground turmeric, ground cinnamon, ground cardamom, ground cloves (lavang)
1 bay leaf (tej patta)
4 tblsp evaporated milk

For garnishing
1 large onions, peeled, sliced and fried golden brown
125 gms cashew nuts, fried lightly

How to make Lamb Biryani:
  • Remove excess fat from chops, place lamb in a bowl.
  • In another bowl, mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic, vinegar and lemon juice.
  • Add to lamb and mix well.
  • Allow to stand for 15 minutes.
  • Heat oil in a large saucepan, sauté onions until golden brown.
  • Add marinated meat.
  • Cover saucepan and simmer with no added water for 40 minutes.
  • Remove from heat, add almonds and yoghurt.
  • Stir to prevent sticking.
  • Cook covered, until liquid has dried up and oil rises.
  • Remove saucepan from heat and put aside.
  • To prepare rice :
  • In a large saucepan, melt ghee, sauté onions until golden brown.
  • Add ginger and garlic and sauté for 2 minutes.
  • Add rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf.
  • Mix well.
  • Boil it covered until rice is three-quarters cooked, then reduce heat to very low.
  • Add evaporated milk and continue to cook until remaining liquid is absorbed.
  • Stir rice with a fork, remove from heat.
  • Transfer half the rice to a serving dish or casserole.
  • Spread half the curried lamb over it.
  • Make another layer of rice, and top dish with remaining lamp.
  • Garnish with fried onion rings and cashew nuts.