Lamb Biryani

Lamb cooked with rice and flavored with fresh mint and saffron, decorated with cashews and raisins. This is great Indian celebration dish, known for its unusual distinct taste and aroma.

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Serves 4

  • (2 Ib 3 oz)1 kg lamb
  • 1 cup basmati rice, washed and soaked in water for 20 minutes
  • 1-2 potatoes (cut in few pieces and deep fried)
  • ¼ cup cashew nuts
  • ¼ cup chopped mint leaves
  • 2 tbsp fresh ginger, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 green chilies, sliced
  • 1 onion, thinly sliced
  • ½ cup yogurt
  • 1 tbsp lemon juice
  • 2 tsp biryani masala
  • 1 tsp ground coriander
  • salt to taste
  • leaves from 2 spring coriander plus few to decorate
  • 2 tbsp butter
  • ¼ cup milk
  • 10-20 threads of saffron
  • cashew nuts, almonds, sultan raisins to decorate
  • 1-2 cups vegetable oil for frying

How to make Lamb Biryani:

  1. In a liquidizer, blend cashews, mint and coriander leaves to make a smooth paste.
  2. Stir in the ginger, garlic, green chili, onion, yogurt, lemon juice, biriyani masala, ground coriander and salt.
  3. Turn the lamb in this mixture to coat and leave to marinate for about 10 minutes.
  4. Put the lamb in a heavy-bottom pan. Stir friy till golden brown.
  5. Pour 2 cups boiling water, cover and cook over a low heat for about an hour, or until tender.
  6. Meanwhile, drain the rice and put into in 3 cups boiling water for 10 minutes, until half-cooked. Drain.
  7. Deep fry potatoes in a hot oil till they golden brown.
  8. Deep fry onion in a hot oil till has light brown color.
  9. Slice the ginger into thin strips.
  10. Wash the mint. Remove leaves from the sprigs, pat it dry and keep aside.
  11. Boil the milk and add saffron threads. (If you don't have saffron use its subsittute - Turmeric. It provides a yellow color similar to that of saffron, when cooked).
  12. In a large oven proof casserole, combine the cooked meat, rice and mint leaves. Mix thoroughly.
  13. Spread cut into small pieces the butter over the rice, along with sliced ginger and fried, carmelized onion.
  14. Sprinkle on the saffron milk.
  15. Cook, covered with foil or lid, in the oven at 150 C/300 F for 10 -15 minutes.
  16. When is ready, decorate with coriander leaves, cashew, almonds and raisins. Don't forget about serving raita with it.
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saffron with milk, sliced ginger and mint (9,10, 11)
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carmelized onion (8)
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fried potatoes (7)
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cooked lamb meat (12)
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Ready to the oven (12,13,14)

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