The Quilons Lamb Biryani Recipes

THE QUILON'S LAMB BIRYANI

Steps:

• Wash and pat dry the lamb and keep aside. Dry roast the fennel, cardamom, cinnamon, cloves, bay leaf and grind to powder.
• In a clean bowl, put the above powder, turmeric, coriander and ginger garlic paste, ghee, yoghurt and salt and mix together. Marinade the lamb and keep in a cool place for four to six hours.
• In a clean pot bring the water to boil, add black cumin seeds, a little oil or ghee, half of the chopped coriander and mint. Add washed basmati rice and cook till the rice is 3/4 done. Strain and keep aside.
• Heat the mixture of ghee and oil and top the whole garam masala, chilli and onion. Sweat the onion and add the sliced tomatoes and cook. Add the marinated lamb and cook till 3/4 done.
• Spread the boiled rice on top of the lamb evenly. Sprinkle chopped coriander, mint leaves and browned onions.
• Bake with a sealed lid in a preheated oven at 180 degrees C for 15 to 20 minutes or alternatively put on low flame griddle. Once the steam comes out remove from griddle. Gently mix and arrange on a serving platter, garnish with fried onion and coriander.

LAMB BIRYANI

Steps:

• In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
• In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
• Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
• Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
• Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
• Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.