Lamb Biryani By Shai Ayoub

Updated: Feb 27

Lamb Biryani for Eid


Ingredients:

500g lamb meat

3 cups of rice washed and soaked

1/2 cup yoghurt

1/2 tsp cardamom powder

1 tsp cumin seeds

1 tsp red chilli paste or 1 tsp crushed chilli flakes

Salt to taste

2 teaspoon Garam masala

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tbsp ginger garlic paste

1/4 cup cooking oil

A few cinnamon sticks clover and cardamom pods to boil rice with

1 tbsp clarified butter / ghee

3 potatoes peel and fry

5 onions or 3 large onions finely sliced

1 lemon

3 bullet chillies

Fresh mint

Fresh coriander

3 boiled eggs

1/2 tsp saffron in a few tbsp water for rice

Orange food colouring pinch - optional



Step 1 marinade and fried onions


Take the lamb and marinade it with yoghurt red chilli paste/ crushed chilli flakes cardamom powder turmeric powder red chilli powder

Ginger garlic paste Garam masala some chopped mint / fresh coriander leaves ( leave some for layering process and garnish ) mix well


You can marinade overnight or up to 15 minutes before


Just before cooking slice the onions and fry until golden brown but not burnt, drain and set aside


Step 2 meat and eggs


Hard boil three eggs and set aside

In a pressure cooker pot or deep pot heat the oil add the cumin seeds let sizzle add meat marinade stir and cook 5-10 minutes until the water dries cook with lid slightly ajar and not fully covered


Step 3 rice and saffron water


Take the saffron and put it in a few tbsp of water 3-4 set aside


In another deep pan add some boiling water to be able to par boil the rice


Add some salt add the whole spices cinnamon sticks cloves and cardamom pods


Add the rice cook until 75% done this should take about 8-10 minutes

Keep a check on the rice to ensure it doesn’t cook fully otherwise you will have a mushy biryani


Once done drain and set aside


Step 4 meat


Check meat to ensure it is drying once the water has dried add half the fried onions sprinkle salt to taste squeeze half the lemon add under a cup of water and a few tsp of kewra water mix and pressure cook 2 whistles or 40 minutes in pot until lamb is done


Step 5 - potatoes


Cut the potatoes in chunks and deep fry in oil until golden brown set aside


Step 6 layering


In a separate deep pot or karhai line the base and sides with butter or ghee spread thinly


Take half the rice out and the saffron water to it mix gently with a spoon and set aside


Take the remaining half of the rice and spread it into the pan evenly.


Take the meat and spread it evenly over the rice

Place 3 boiled eggs ( keep whole )

in the pan equally apart ( you can halve these when the biryani is done when serving )


Sprinkle 3/4 of the fried onions on top

Sprinkle a mixture of the mint and coriander leaves

Slit 3 bullet chillies and place equally apart

Layer with the saffron rice on top place the potatoes on top evenly apart add the remaining onions on top and sprinkle mint and coriander leaves


Drizzle the ghee on top

Sprinkle pinch food colour if you wish


Place foil over the biryani and cover put the lid on


Cook on low heat for about 20-40 minutes dependant on your cooker until cooked through


Yoghurt Raita


1/2 cucumber chopped

1 tomato chopped

1 red onion diced

Couple of tbsp fresh coriander

2 finely sliced green chillies

Salt to taste

1 to 2 cups yoghurt mix a few tbsp water to think it a little but not too runny

Pinch black salt

1 tbsp lemon juice.

Mix together and taste

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