Indian Lamb Biryani Recipes

Lamb Biryani Authentic Lamb Biryani Recipe THE …

WEBJul 27, 2013 · Instructions. Mix the marinade ingredients in a bowl with a quarter of the fried onions and 200ml (generous 3⁄4 cup) of cooled …

Rating: 4.7/5(14)
1. Marinate the lamb/mutton for at least two hours with all the given ingredients (the longer marinate the better). I marinated my meat over night.
2. When ready to cook, start by making the saffron infused milk.
3. Heat the milk until hand hot but not boiling.
4. Add the saffron, rose water, ghee and fried onion and cover to infuse. Set aside.

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Indian Lamb Biryani How to Make Mughlai Lamb Biryani

WEBJan 15, 2019 · Cover the biryani and cook on low heat for 5-6 min. Switch off the heat and add Kewda Water (if using). Give the biryani a light stir …

1. In a large pot, add 4 cups water, 2 crushed black cardamoms, 3 cloves, 4 crushed green cardamoms.
2. Bring the water to a boil and then add 2 cups basmati rice, a pinch of saffron.
3. Cover and keep on high heat for a boil.
4. After the first boil, reduce the heat to the lowest and cook until rice is 2-3 minutes to do. (Takes 10 mins)

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Indian Lamb Biryani: Casserole of Lamb Curry and …

WEBMay 13, 2024 · Measure out the saffron and gather the whole spices together in a small bowl. In a saucepan, toast the whole spices in ghee …

1. Put the chopped ginger and garlic into the bowl of a food processor and pulse a couple of times. Scrape down the sides. Add 3-4 tablespoons of water. Pulse until you get a paste, scraping down the sides of the bowl as needed. (If you do this in your blender, add the water right away – expect lots of scraping down the sides) In a medium sized bowl mix the lamb with the garlic-ginger paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine)
2. Put rice in a large bowl. Fill the bowl halfway with cold water. Swish rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
3. While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized – about 15 minutes. Regulate the heat so they don’t burn. Sprinkle them with a pinch of salt and a few grinds of pepper. Transfer them to a large plate or bowl and set aside. (no need to clean the pot yet – keep it out to brown the lamb)
4. Mix the sauce ingredients together in a small bowl: tomato sauce, cayenne, paprika, salt, turmeric and garam masala. Set aside while you brown the lamb.

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