thered
10th October, 2008, 06:28 PM
Preparation
1. For the lamb biryani: (3 stages) Mix all the marinating ingredients with the lamb and refrigrate for 6-12 hrs. After marinating transfer the meat to a pan, making sure the pan has enough space to hold the rice.
2. For the rice: Mix the ingredients together and cook till the water level is equal to the rice.
Tip: cook first few minutes on high flame till water boils rapidly and then simmer and cover with a lid.
Note: you will notice Rice will be half cooked and remaining rice will be cooked in stage 3 along with meat.
3. Transfer the cooked rice to the meat pan (the meat will be the bottom layer and the rice will be on top of it.
4. Garnish with saffron milk as a line on the top of the rice.
5. In between the saffron lines add the lemon juice.
6. Add ghee (clarified butter) onto the top and sides of the rice.
7. Garnish with fried onions and Cashew nuts.
8. Cover with a tight lid.
9. Cook on a high flame for 10 -15 minutes followed by 10-15 minutes on a medium heat and the remaining 5-10 minutes on low flame.
10. For the ginger garlic paste: in a small food processor blend the ginger and garlic with the sunflower oil.
11. For the egg masala: heat the oil in a frying pan and add cardamom, cloves, cinnamon stick, bay leaf, caraway seeds and fry for 30 seconds.
12. Add two small grated onions, and fry for further 4-5 minutes.
13. Add ginger garlic paste and cook for 30 seconds. Then add turmeric powder, chilli powder, coriander powder and garam masala saut? for 30 seconds to release flavours.
14. Add the chopped tomatoes, and cook for 4-5 minutes.
15. Add the hard boiled eggs and cook for 5-6 minutes. Add the single cream and the same measurement of water and finely chopped coriander and cook for 4-5 minutes on a low flame.
16. For the Raita: finely chop the onions, mint, coriander and mix together in a bowl with yoghurt. Season and top with chillies.
17. For the mango lassi, add all the ingredients into a blender and whisk through. Serve in glasses.
18. To serve: Serve the lamb Biryani hot with Raita, lassi and a small ramekin of egg masala.
1. For the lamb biryani: (3 stages) Mix all the marinating ingredients with the lamb and refrigrate for 6-12 hrs. After marinating transfer the meat to a pan, making sure the pan has enough space to hold the rice.
2. For the rice: Mix the ingredients together and cook till the water level is equal to the rice.
Tip: cook first few minutes on high flame till water boils rapidly and then simmer and cover with a lid.
Note: you will notice Rice will be half cooked and remaining rice will be cooked in stage 3 along with meat.
3. Transfer the cooked rice to the meat pan (the meat will be the bottom layer and the rice will be on top of it.
4. Garnish with saffron milk as a line on the top of the rice.
5. In between the saffron lines add the lemon juice.
6. Add ghee (clarified butter) onto the top and sides of the rice.
7. Garnish with fried onions and Cashew nuts.
8. Cover with a tight lid.
9. Cook on a high flame for 10 -15 minutes followed by 10-15 minutes on a medium heat and the remaining 5-10 minutes on low flame.
10. For the ginger garlic paste: in a small food processor blend the ginger and garlic with the sunflower oil.
11. For the egg masala: heat the oil in a frying pan and add cardamom, cloves, cinnamon stick, bay leaf, caraway seeds and fry for 30 seconds.
12. Add two small grated onions, and fry for further 4-5 minutes.
13. Add ginger garlic paste and cook for 30 seconds. Then add turmeric powder, chilli powder, coriander powder and garam masala saut? for 30 seconds to release flavours.
14. Add the chopped tomatoes, and cook for 4-5 minutes.
15. Add the hard boiled eggs and cook for 5-6 minutes. Add the single cream and the same measurement of water and finely chopped coriander and cook for 4-5 minutes on a low flame.
16. For the Raita: finely chop the onions, mint, coriander and mix together in a bowl with yoghurt. Season and top with chillies.
17. For the mango lassi, add all the ingredients into a blender and whisk through. Serve in glasses.
18. To serve: Serve the lamb Biryani hot with Raita, lassi and a small ramekin of egg masala.