Saffron Dum Lamb Biryani Recipe

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We have given you lots of quick and easy recipes previously, however this one is more complicated… are you up to the challenge?

Ingredients:

Diced Lamb – 500gms

Kohinoor Extra Long Basmati rice – 300gms

Rapeseed oil – 50ml

Ginger Garlic Paste – 30gms

Yogurt – 100gms

Bayleaves – 2 No.

Cinnamon stick – 1 ½ inch long

Cloves – 10 No.

Green Cardamom – 5 No.

Maze – 1 piece

Red Chilli Powder – ½ tsp

Turmeric Powder – ¼ tsp

Cumin Powder – ½ tsp

Coriander Powder – 2tsp

Salt – 1 ½ tsp

Garam Masala – 1tsp

Coriander Chopped – 2tbsp

Mint Chopped – 1tbsp

Lime Juice – ½ lime

Sliced Onions – 150gms

Saffron – 1/4gms

Butter – 50gms

Milk – 50cl

Method:

  1. Heat oil in a pan, add sliced onions and fry till golden brown. Drain on a kitchen paper towel and keep aside.
Chopped Onions

2. Mix the Yogurt, Ginger Garlic Paste, Salt, Chilli Powder, Turmeric Powder, Garam Masala, Cumin Powder, Coriander Powder, Cinnamon Stick, Cloves, Cardamom, Mace, Bayleaves and add half of the Fried Brown Onions. Marinate the lamb in this mix and keep for 1 hour.


Yogurt, Ginger Garlic Paste, Salt, Chilli Powder, Turmeric Powder, Garam Masala, Cumin Powder, Coriander Powder, Cinnamon Stick, Cloves, Cardamom, Mace, Bayleaves

3. Soak the Saffron in warm water for at least 30 minutes. Wash and soak the Basmati rice in luke warm water and keep for 30 minutes.

Unwashed Kohinoor Extra Long Basmati Rice

4. Take a large pot and add the oil leftover from frying onions, heat the oil and add the marinated lamb, cook on high heat to seal the meat, add 300ml of water, cover with lid and cook for 30-45 minutes or till the lamb is cooked.

Lamb, Lime, Yogurt, Mint, Coriander & Ginger Garlic Paste

5. Boil 2 litres of water in another pot, add the washed rice and cook for 3 minutes or until the rice is half cooked, drain in colander.

6. When the lamb is cooked, sprinkle half of the chopped Coriander and Mint on the lamb and then layer the half cooked rice on top, sprinkle the saffron water on top of the rice. Warm the Milk and melt the Butter in the milk, sprinkle this mix on top of the rice also adding the chopped coriander, mint and browned onions on top.

All mixed together… Nearly ready!

7. Place 2-3 paper kitchen towels on the rice, close the pan with a lid. Leave on medium heat for 5 minutes and then reduce the heat to very low and allow the rice to get cooked for 15 minutes. Open the lid, mix the rice and lamb, and serve Biryani with a Raita.

Finished Saffron Dum Lamb Biryani

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