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Lamb Biryani

Name: Lamb Biryani
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5
Cuisine: India
Ingredients: 12 pcs (approx. 18 g) Cashew nuts; 7.5 g Khus khus; 3 g Cumin seeds; 360 g Onions; 10 g Ginger garlic paste; 20 g Garlic; 20 g Mint; 30 g Cilantro; 2.5 g Saffron; 30 g Ghee; 370 g Basmati rice; 90 g Full fat yogurt; 454 g Lamb; 30 ml Oil; 0.5 pc Bay Leaf; 1 thin piece (approx. 3 g) Cinnamon Stick; 3 pcs (approx. 0.6 g) Cloves; 2 pcs (approx. 0.4 g) Cardamom Pods; 5 pcs (approx. 75 g) Green Chilli; 1 medium (approx. 120 g) Tomato; 10 g Biryani Masala; 2 g Red Chilli Powder; 20 g Salt; 120 ml Warm Milk; 120 ml Water

Lamb Biryani is built around Cashew nuts, Khus khus, Cumin seeds, Onions.

Protein: 31g
Energy: 698 kcal
Carbs: 70g
Fat: 33g
Time: 80 min
Serves: 5

Halal

What you need

Ingredients

Measured for 5 servings.

12 pcs (approx. 18 g)Cashew nuts
7.5 gKhus khus
3 gCumin seeds
360 gOnions
10 gGinger garlic paste
20 gGarlic
20 gMint
30 gCilantro
2.5 gSaffron
30 gGhee
370 gBasmati rice
90 gFull fat yogurt
454 gLamb
30 mlOil
0.5 pcBay Leaf
1 thin piece (approx. 3 g)Cinnamon Stick
3 pcs (approx. 0.6 g)Cloves
2 pcs (approx. 0.4 g)Cardamom Pods
5 pcs (approx. 75 g)Green Chilli
1 medium (approx. 120 g)Tomato
10 gBiryani Masala
2 gRed Chilli Powder
20 gSalt
120 mlWarm Milk
120 mlWater

Make it

Method

Mix the lamb with the listed yogurt and biryani spices; cover and marinate in the refrigerator for at least 30 minutes. Rinse the basmati rice until the water runs mostly clear.
Fry the onions slowly until deep golden and reserve some for the final garnish. Cook the marinated lamb with the aromatics and masala until the meat is tender and its centre is at least 71°C.
Par-cook the rice separately in boiling salted water until it is about 70% cooked: the grains should bend but still have a firm core. Drain it immediately.
Layer rice and lamb in a heavy pot, drizzle with saffron milk and ghee, cover tightly and finish on the lowest heat for 20–25 minutes (dum). Rest 10 minutes, then lift through gently to serve.

Per serving