The Best Lamb Biryani Recipe

 

I am still in the Eid celebration mood, before it fades away I wanted to blog about the big feast I had for Eid, and so here I am blogging, even after feeling exhausted. I am up for any kind of celebrations any time of the year. Before, when there was any celebrations, I would look forward for the special dishes my mom would make for us. Now, I would look forward for cooking special dishes and sharing it with my family and friends. So for this Eid my cousins came over and we had a bash. After a month long fasting and spiritual activities, as soon as we hear the Eid day declared, celebrations and preparations would start right away. On the day before Eid, we girls would get together and design Mehndi on our hands and legs. So when I wake up on the Eid day, first thing I do is wash my hands and admire the reddish brown mehndi design I would have on my hands. After the Eid prayer, we will get ready for making the big feast. One main dish that is unavoidable and must have for Eid is

What you will need

Basmati Rice- 2.5 cups

Whole cardamom-3

Cinnamon stick- 3 inch stick, sliced

Cloves-3

Bay leaves-2

Ghee-2 tbsp

Salt- as required

Water- 5 cups (for stove top cooking), 3 cups (if using rice cooker)

Boneless or bone-in lamb, cut into big cubes- 2 lbs (1 kg)

Chili powder-1 tbsp (or depending upon your spice level)

Turmeric powder-1/2 tsp

Fennel powder-2 tbsp

Coriander powder-2 tbsp

Garam masala-2 tsp

I make my own garam masala: cardamom-8, cloves-4, cinnamon stick-3inch, grind all these in the blender and use 2 tsp of this.

Lemon juice- juice of half lemon

Salt- as required

Onions- 6 (large sized) or 8 (medium sized) cut thin, vertically (make sure you cut like this)

Ginger chopped- 3 tbsp

Garlic chopped-3 tbsp

Green chilies sliced- 3 tbsp (or depending upon how spicy you want)

Small onions chopped- 8

Tomatoes, chopped- 2

Yogurt- ½ cup

Curry leaves- 1 sprig (optional)

Cilantro chopped- ⅓ cup

Whole Cardamom- 3

Whole Cloves- 3

Cinnamon stick- 2 inch slice

Oil- 3 tbsp

Ghee-2 tbsp

Salt- to taste

Onion, cut thin vertically- 2

Cashew nuts, roasted in 1tsp ghee- ¼ cup

Raisins, roasted in 1 tsp ghee- ⅓ cup

Cilantro chopped- ⅓ cup

Saffron strands - 2 pinches, soak in 2 tbsp milk for 15 minutes

Ghee- 3tbsp

Onion minced-1/2 onion

Tomato minced-1

Yogurt-1/2 cup

Green chili sliced-1

Cilantro chopped-1 handful

Salt- to taste

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