The other evening I was quite busy with errands and I really did not have much time to spend in the kitchen. However I was mentally prepared during the day that I was going to prepare Lamb Biryani for dinner. This recipe is the most trusted one if you are running late and still you would not want to compromise on the content and and quality of your weeknight dinner. I had lamb in my fridge but it was not marinated yet. Still I decided to go ahead with my plans of preparing this biryani; I was not sure though how good it would turn out since I skipped the marination process entirely. However, to my huge surprise when the final product was laid down on the dinner table, it was as gorgeous and delicious as would a biryani cooked in the actual way, which is I agree a little time-consuming. By the end of our dinner not a single grain was left. Hubby and my LO were happily satisfied souls!
For this recipe, the lamb needs to be cooked first using a pressure cooker. We also cook the rice separately until it is 50-70% done. For the final “DUM”, we layer the rice and lamb and cook until the beautiful aroma of biryani will capture and encaptivate your hearts and minds. 🙂
For the Lamb you will need:
Mutton / lamb – 750 gms
Onions – 3-4 thinly sliced
Garlic – 8-10 cloves
Yogurt – 2-3 tbsp
Black peppercorns – 8-10
Cloves – 8-10
Cinnamon stick – 1 large
Green cardamom pods – 5-6
Red chilli powder – 1 tbsp
Turmeric powder – 1 tbsp
Coriander powder – 1 tbsp
Ground cumin – 1 tbsp
Garam masala powder – 1 tbsp
Goda Masala – 1/2 tbsp (optional)
Salt – as per taste
For the rice you will need:
Rice – 3 cups (washed and soaked for 30 mins)
Cloves – 4-5
Bay leaves – 2-3
Oil / Ghee – 1 tbsp
Salt – as per taste
Heat some oil in a pressure cooker.
Add the thinly sliced onions. Fry them for a few mins.
Add the peeled garlic cloves. You do not need to chop or grind the garlic, instead add them as whole. They will ultimately melt and cook along with the gravy.
Cook the onions and garlic until golden brown.
Add in the lamb pieces. Mix and saute for around 2 mins.
Add in the yogurt and all the ground spices – red chilli powder, turmeric, ground cumin, ground coriander, salt and garam masala powder. Goda masala powder is optional. If it is not available, you could also replace it with some Biryani masala powder.
Give everything a good mix and saute for another 2 mins.
Add some water, just enough to cover the lamb pieces. At this point, throw in the whole spices – black peppercorns, cloves, cinnamon and cardamom. Give everything a good mix.
Cover the lid of the pressure cooker. Cook on high until you get the first whistle. Then reduce the flame to low and cook for 20 mins or until the lamb is tender.
After 20 mins, wait until the pressure goes down. Open the lid and check the consistency of the gravy. If it is still watery, cook it down until you get a thick consistency of the sauce. Also check the salt.
For the rice:
Take some water in a pot and bring it to a boil. Add cloves, bay leaves, salt and oil/ghee to the boiling water.
Add the washed and soaked rice. Cook until the rice is 70% done.
Drain the rice.
I usually prefer to put biryanis on DUM in rice cooker. However you can also do it in the oven.
Layer the cooked lamb at the bottom of the rice cooker.
Then add the rice. Layer some chopped coriander leaves on top of the rice. Also add 2 tsp milk and 1 tbsp ghee on top of the rice. Sprinkle on top with some garam masala powder.
Cook it on DUM for around 30 mins.
If you are doing it in the oven, you simply need to layer the meat and rice on a baking dish, cover the baking dish tight with an aluminium foil. Bake in the oven at 180 degree celsius for 30 mins.
Once the biryani is done, let it rest for 10 mins before you open the lid. After you open the cover, give it a gentle mix. Do not overmix.
Serve Lamb biryani with your favorite raita. I served it with a simple onion and cucumber salad. Enjoy!!