Lamb Biryani

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Recipe by Chef Burges Chinoy

10 servings

Ingredients

1000 gm Biryani Rice

1500 gm Lamb

60 gm Ghee

250 ml Vegetable Oil

50 gm Ginger- Minced

30 gm Garlic- Minced

250 gm Brown Onions

12 gm Cinnamon Stick

For Garam Masala:

15 gm Shahi Zeera

10 gm Cloves

5 gm Green Cardamom Powder

250 gm Curd

25 gm Green Chilli Paste

20 gm Khova

15 ml Cream

250 ml Milk

40 gm Coriander

40 gm Mint

10 gm Green Chilli Paste

6 pc Green Chilli- Split in Half

25 ml Lime Juice

20 gm Raw Papaya Peel

For Boiling Rice:

50 gr Salt

8 gr Cloves

5 gr Green Cardamom

10 gr Shahi Zeera

12 gr Cinnamon Stick

20 gr Ginger Garlic Paste

Preparation

Wash and soak the rice in water for one hour
Apply salt, papaya peel, minced ginger, minced garlic and garam masala to the pre cut lamb
Mix the greens and marinate for a 2- 3 hours
In the mean time fry the sliced onions until golden brown and allow to cool
Mix the curd, lime juice, fried onions and oil. Add to the marinated meat and keep on the side
In a cooking handi (traditional heavy bottomed pot) boil 3 litres water with salt and garam masala. Drain the water
Add the rice to the boiling water and bring to a rapid boil, drain the water, spread the rice on the meat. Mix cream and milk along with 100 ml of the drained rice water. Pour over the rice and meat evenly
Seal the edges of the container with aluminum foil and cook on high heat until it starts to steam
Cook on dum (traditional Indian method of cooking by covering and simmering on a very slow flame) for approximately 30 minutes, remove from heat and leave covered for a further lid be till another 30 minutes
Mix the desi ghee (pure ghee) with the biryani and serve