Best Biryani Recipe| Authentic And Flavourful Kacchi Biryani

Authentic Lamb Biryani with saffron spiced rice with cucumber-mint raita on the side.

Recipe type: Main Course – Lunch/Dinner

IMG_3208[1]

Cuisine: Indian

 

Serves: 6-8

 

INGREDIENTS:

  • 2 kg boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
  • Marinade Ingredients For The Lamb:
  • 2 tablespoons fresh ginger paste
  • 2 tablespoons fresh garlic paste
  • ½ teaspoon chilli
  • ½ teaspoon kosher salt

Soaking The Rice Ingredients:

  • 1 kg basmati rice

Lamb cooking Ingredients

  • 3 tablespoons oil/ghee
  • 2 medium red or yellow onions, peeled, halved and thinly sliced1
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 2 bay leaf
  • 1 cinnamon stick
  • 1Black cardamom
  • 4Green cardamom
  • 4Cloves

 

Ingredients For Pre-Cooking The Rice

  • 2 tablespoons ghee or butter
  • 4 cardamom pods
  • 2 dried bay leaves
  • 2 cinnamon sticks
  • 2 Starnes
  • 1 onion, peeled, halved and thinly sliced
  • ½ teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)
  • 2 teaspoons salt

#CucumberRiata

  • 2 cups plain yogurt
  • 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
  • ½ cup chopped mint leaves (plus some for garnish, if you like)
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you’re short on time, you can use ½ teaspoon ground cumin)
  • ½ teaspoon kosher salt

 

INSTRUCTIONS

  1. Marinate The Lamb: In a medium sized bowl mix the lamb with the garlic-ginger-chilli paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
  2. Rinse And Soak The Rice:Put rice in a large bowl. Fill the bowl halfway with cold water. Basmati rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
  3. Start The Lamb:While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized – about 15 minutes. Regulate the heat so they don’t burn. Sprinkle them with a pinch of salt and a few grinds of pepper.
  4. Brown The #Lamb: Add half the with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Put rest of the ingredients for lamb. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 35-40 minutes, until the lamb is nice and tender. Remove from the heat.
  5. Precook The #Rice: While the lamb is simmering, heat 2 tablespoons of ghee or butter in a medium sized saucepan. Add the spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting – about 30 seconds. Add the onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its colour and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered – until all the water has evaporated. Remove from the heat.
  6. Assemble The Biryani For Dom(#SlowCook): Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Dom(Slow cook) for 15-20 minutes. Serve the #Biryani with cucumber #
  7. #CucumberRaita: Combine all the ingredients. Cover and refrigerate until needed.

Full Video

Best Biryani Recipe ever| Authentic & Flavourful Indian Lamb Biryani

 

 

 

 

Authentic Lamb Biryani with saffron spiced rice with cucumber-mint raita on the side.

Recipe type: Main Course – Lunch/Dinner

Cuisine: Indian

Serves: 6-8

 

INGREDIENTS:

  • 2 kg boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
  • Marinade Ingredients For The Lamb:
  • 2 tablespoons fresh ginger paste
  • 2 tablespoons fresh garlic paste
  • ½ teaspoon chilli
  • ½ teaspoon kosher salt

Soaking The Rice Ingredients:

  • 1 kg basmati rice

Lamb cooking Ingredients

  • 3 tablespoons oil/ghee
  • 2 medium red or yellow onions, peeled, halved and thinly sliced1
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 2 bay leaf
  • 1 cinnamon stick
  • 1Black cardamom
  • 4Green cardamom
  • 4Cloves

 

Ingredients For Pre-Cooking The Rice

  • 2 tablespoons ghee or butter
  • 4 cardamom pods
  • 2 dried bay leaves
  • 2 cinnamon sticks
  • 2 Starnes
  • 1 onion, peeled, halved and thinly sliced
  • ½ teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)
  • 2 teaspoons salt

#CucumberRiata

  • 2 cups plain yogurt
  • 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
  • ½ cup chopped mint leaves (plus some for garnish, if you like)
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you’re short on time, you can use ½ teaspoon ground cumin)
  • ½ teaspoon kosher salt

 

INSTRUCTIONS

  1. Marinate The Lamb: In a medium sized bowl mix the lamb with the garlic-ginger-chilli paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
  2. Rinse And Soak The Rice: Put rice in a large bowl. Fill the bowl halfway with cold water. Basmati rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
  3. Start The Lamb: While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized – about 15 minutes. Regulate the heat so they don’t burn. Sprinkle them with a pinch of salt and a few grinds of pepper.
  4. Brown The #Lamb: Add half the with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Put rest of the ingredients for lamb. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 35-40 minutes, until the lamb is nice and tender. Remove from the heat.
  5. Precook The #Rice: While the lamb is simmering, heat 2 tablespoons of ghee or butter in a medium sized saucepan. Add the spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting – about 30 seconds. Add the onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its colour and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered – until all the water has evaporated. Remove from the heat.
  6. Assemble The Biryani For Dom(#SlowCook): Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Dom(Slow cook) for 15-20 minutes. Serve the #Biryani with cucumber
  7. #CucumberRaita: Combine all the ingredients. Cover and refrigerate until needed.

 

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