- ▢ ½ kg lamb or mutton (cut to any size)
- ▢ 1 tsp red chili powder (up to 1¼ tsp)
- ▢ 1 tsp biryani masala powder or garam masala
- ▢ 1 tbsp ginger garlic paste
- ▢ ¼ tsp turmeric powder
- ▢ ½ cup curd or yogurt or dahi (do not use a sour one)
- ▢ 1½ tbsp lemon juice
- ▢ 1 tbsp oil
- ▢ ½ tsp Salt
- ▢ 2 tbsps raw papaya paste
- ▢ 2 cup basmati rice aged (soaked for 20 mins)
- ▢ 8 cups water
- ▢ 1 bay leaf or tej patta
- ▢ ½ tsp shahi jeera
- ▢ 3 cloves or laung (optional)
- ▢ 1 cinnamon – small piece or dalchini (optional)
- ▢ 3 green cardamom or choti elaichi
- ▢ 3 tbsp Oil or ghee (do not reduce)
- ▢ 1 bay leaves
- ▢ ¾ tsp shahi jeera or black cumin
- ▢ 4 green cardamoms or choti elaichi
- ▢ 1 star anise or chakri phool
- ▢ 2 inch cinnamon or dalchini
- ▢ 8 cloves or laung
Other ingredients for lamb biryani
- ▢ 1 cup onions sliced thinly or 1/3 cup fried onions
- ▢ 2 green chilies slit (up to 4)
- ▢ 4 tbsp coriander and mint or pudina (for top layer)
- ▢ 4 tbsp mint leaves or pudina & coriander leaves or dhania patta (for seasoning)
- ▢ ½ cup yogurt or curd (room temperature)
- ▢ 1 pinch saffron or kesar or soaked in 2 tbsp of hot milk
- Add the rest of the half cup curd to the cooked mutton.
- ▢ Next add few chopped coriander and mint leaves.
- ▢ Few fried onions. Mix everything well.
- ▢ You can check the salt and spice at this stage and adjust.
- ▢ Layer the rice evenly over the cooked lamb meat.
- ▢ Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee.
- ▢ Lastly pour the saffron milk.
- ▢ Cover the rim of the biryani pot with a moist thick clean cloth or foil.
- ▢ Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.
- ▢ Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.
- ▢ Allow to rest for at least 15 mins.
- ▢ Serve mutton biryani with raita.
