Tag: rice

An endearing Indian classic, Biryani (also known as biriyani, biriani, birani or briyani) is well loved not just in India but across the world. 

There are countless versions of the dish to suit every regional and local palatte, just Hyderabad (South India) alone is said to have at least 40 variations.

Interestingly, Biryani originated from Persia and not India. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.

Traditionally made over low heat in a vessel sealed with flour, modern-day technology and tools have helped to shorten the cooking time for this quintessential dish. This Lamb Biryani recipe is customised for the busy cook and can be easily prepared with the aid of a pressure cooker and rice cooker.

What you’ll need

Lamb & Marinade

• 2.2lbs/1kg lamb shoulder
• 1 tsp garam masala powder
• 2 Tbsp ginger garlic paste
• 1 tsp turmeric powder
• 1 tsp chili powder (optional)
• 1 cup yogurt
• 2 Tbsps oil
• Salt

Dry Spices

• 2 small bay leaves
• 1 small nutmeg, crushed
• 1 tsp cumin
• 6 cardamom pods, crushed
• 1 star anise
• 6 black peppercorns, slightly crushed
• 1 cinnamon stick
• 6 cloves

• 1 cup onions, sliced thinly
• 1/2 cup tomatoes – finely chopped
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 4 Tbsps cooking oil

• 8 strands of saffron, soaked in ½ cup milk
• 2 cups basmati rice (washed, soaked for 20 mins and drained)
• 2.5 cups chicken stock
• 1/4 cup raisins/sultanas

How to make it

1. Marinate lamb overnight.
2. Heat a pressure cooker or a wide non-stick pan with oil, add the dry spices and sauté on a medium heat for 2-3 minutes until the aromas are released. Keep a close watch as spices can burn easily.
3. Add half the onions and fry on low to medium heat for approx. 5 – 7 minutes until they are almost caramelised.
4. Add tomatoes and ½ tsp salt. Cook on a low to medium flame for 10 – 15 minutes until the tomatoes become mushy.
5. Add half of the coriander and mint leaves, sauté for a minute.
6. Add marinated lamb and brown the meat.
7. Cook covered on a low flame for 45 minutes to an hour until the lamb is tender and you’re left with a thick gravy. If you’re in a hurry, this can be done with a pressure cooker.
8. Add salt to taste.
9. Mix cooked lamb mixture with saffron milk, basmati rice, chicken stock, and raisins, and cook in a rice cooker until the rice is cooked.
10. Plate the rice using a short glass, with the meat and raisins/sultanas arranged at the bottom of the glass. Garnish with cashews, and serve with your favourite side dishes!