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Old 05-07-2008, 11:37 AM   #1
Assistant Cook
Join Date: Apr 2008
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Lamb Biryani - An Indian way of cooking Lamb

We prepare lamb this way and hope you all like it. However you can do this only if you get these ingredients in your place. Do not know how many will have access to these indian spices near your place. Anyways I wanted to share this recipe :)

1/2 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon cumin seeds
1 pound boneless lamb, cut into 1/2-inch cubes
3 tablespoons butter /Ghee
1 medium onion, cut into thin slices
1 tomato cut in small pieces
4 cloves
1 cinnamon stick, broken in half
2 whole cardamom
1 large bay leave
1 1/2 cups basmati rice, washed and soaked for 30mts
2 3/4 cups water
1/3 cup chopped cashews or any other nuts of your choice
3 green chillies cut lengthwise
Safron colour (optional)
few dashes of vinegar (optional)
1/4 teaspoon pepper
Salt to taste
1/4 teaspoon of cumin powder and coriander powder each
2tsp of chilli powder
1/4 teaspoon turmeric
1 tsp of Garam masala


In a bowl, add the yogurt , Ginger garlic paste and all the above mentioned spices and vinegar. Mix well.
Now add the Lamb pieces and make sure that each piece is coated finely with this mixture.
Refrigerate this mixture for 20mts. This process is called marinating.
In a Pan, Add some butter/ghee and then add bay leaf, cloves, Cinnamon, cardamom.
Add Cumin seeds and after few seconds add onion and fry them until they become light brown.
Add the green chillies and fry. Now add the tomatoes. Mix well.
Now add the mixture we prepared in a bowl and cook it in a low flame for 15 to 20 mts so that the raw smell disappear.
Cook this mixture till have to ensure that the lamb is tender - and that the spice mixture tastes right.

From here on we have 2 different ways of cooking biryani. The first is by adding the soaked basmati rice to this cooked mixture. Add enough water and close the lid. Cook this for 30mts in a Sim flame and after 30mts the Lamb Biryani is ready. Do not open the lid until the rice is cooked; which will be in 30mts.

The second method is the traditional one. It takes some time but tastes good when we do this way.
In a big pan, add the rice and water. The water should cover the entire rice. Cook this in a medium flame till the rice is half done. Switch off the stove and stain the water from the rice.
Take a wide vessel (Wider than the Pan in which you are going to cook lamb biryani). Add some water in the vessel. Now place the Pan on this vessel and add some of the cooked mixture in the bottom. Now add the half cooked rice on top of it. Add some safron colour. Again add the cooked mixture and then place the rest of the rice on top. Add some safron colour. Close the lid and allow it to cook for 20mts in low flame.

We are using water in wider vessel so that the biryani is not burned at the bottom.
After the Lamb biryani is done, add some fried cashews or any nuts and coriander leaves.
Serve hot with Raita.


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Old 05-07-2008, 11:49 AM   #2
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Location: Barcelona, Spain
Posts: 134
Mmm, I'm drooling over this recipe. If I can find some inexpensive lamb (which is doubtful) I might try to make this next week! I always have trouble with lamb in stews and sauce-based dishes like this-- it comes out tough. I'm guessing marinating it tenderizes the lamb a bit?

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Old 05-07-2008, 12:34 PM   #3
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yes marinating tenders the lamb and helps it cook faster. :)
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Old 05-07-2008, 02:53 PM   #4
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Location: Basingstoke, England
Posts: 4,687
I love this reecipe - it has me drooling and wanting to try it - all I need is some lamb.
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