calicut lamb biryani Recipe

Prepare the Lamb Mixture

In a large pot, heat ghee over medium heat. Add sliced onions and fry until golden brown. Remove half for garnishing later. Add ginger-garlic paste and green chilies, sauté for a minute.

Cooking the Lamb

Add the lamb pieces to the pot, followed by chopped tomatoes, biryani masala, and salt. Cook until the lamb is browned. Stir in yogurt, cilantro, and mint leaves. Cover and simmer for about 15 minutes.

Cooking the Rice

In a separate pot, rinse kaima rice until water runs clear. Add 4 cups of water and bring to a boil. Once boiling, add the partially cooked lamb mixture to the pot. Stir gently.

Baking the Biryani

Cover the pot with a tight-fitting lid and place in a preheated oven at 160°C (320°F). Bake for about 1 hour until the rice is fully cooked and has absorbed all the flavors.

Mix Raita Ingredients

In a bowl, combine yogurt, grated cucumber, chopped cilantro, salt, and cumin powder. Mix well and refrigerate until serving.