Monthly Archives: July 2020

Lamb biryani / biranj E dum pukth

Ingredients for marination

650 gms lamb (with bone)

50 gm yoghurt /dahi

1/2 tsp turmeric /haldi

2 tsp chili powder (check spice heat )

1 green chilli, slit into 2 pcs

1 tbsp chopped coriander

1 tbsp chopped mint

1/2 tsp garam masala pwd , ( make your own it’s much better)

1 tsp.ginger garlic paste 

50 gm fried onion 

1 tsp salt

Marinate overnight

Wash and keep 300 gm long grain Basmati rice, remove water and keep for about 30 mins. You can do this before you start cooking lamb 

In a small bowl, take 30 ml hot water, put in half gm saffron, 1  teaspoon shahi jeera/royal cumin and 1/2 tsp kewda water.

Method 

  •  In a clean pan, take 2 tbsp oil and 2 tbsp ghee
  • Add 2 pieces cardamom, 1 small cinnamon stick (dalchini), 3-4 cloves(lavang), small piece star anise(chakriphool), small piece mace(javitri), 1 bay leaf(tejpatta), 1 big black cardamom (badi velchi). 
  •  Add in 1 big onion (150 gm), finely chopped and fry till golden brown.
  •  Add 2 tsp ginger garlic paste and 2 finely chopped tomato(150 gm or half a small can of crushed tomatoes )
  •  Add 1 tsp red chilli powder, 1 tsp coriander powder, and fry the onion tomato masala nicely, let oil leave the sides of the pan. Keep on a low flame till done.
  •  Next add marinated lamb and cook in the pressure cooker. don’t fully cook it, depends on your meat quality..pressure build up .
  •  Once your lamb is done, transfer it into a pan. let it dry little bit.
  • . Boil water in another pot, add salt and cook Basmati Rice till 1/3 to half done.
  •  Drain the rice.
  • . Deep fry potato cubes/pieces. I cut and cook in microwave for 2 mins before deep frying. Add the potato pieces to the lamb masala in the pan.
  • Pour drained rice on top of the mutton. 
  • 14. Pour over shahi jeera and saffron mixture on top.
  • 15. Add on the top 1 tbsp fresh chopped mint, 1tbsp fresh chopped coriander 1 tbsp fried onion and 1 tbsp ghee.
  • 16. Put a tight lid on and then leave on dum for about 10-15 mins max. Keep a heavy flat pan below this pot to prevent it from burning.
Thats one i made at home for us but have made Biryani for upto 300 people.
And another time