Flame Biryani Recipe
Your choice of lamb, goat, prawn or chicken with Indian Spices
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Ingredients
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Protein
Marinade
Rice
Spices and Aromatics
Cooking fats
Method
Preparation
- 1
Marinate the Protein
In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Add the lamb (or your choice of protein) and mix well to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Prepare the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
Cooking
- 3
Cook the Protein
In a large heavy-bottomed pot, heat ghee or oil over medium heat. Add the marinated protein and cook until browned on all sides, about 10-15 minutes. Stir occasionally to ensure even cooking.
- 4
- 5
Cook the Rice
In a separate pot, bring 6 cups of water to a boil. Add the soaked basmati rice and cook until it's 70% cooked, about 5-7 minutes. Drain the rice and set aside.
- 6
Layer the Biryani
Once the protein is cooked and the spices are fragrant, layer the partially cooked rice over the protein. Top with fried onions, fresh cilantro, and mint leaves. Drizzle with a bit more ghee if desired.
- 7
Final Cooking
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
Serving
- 8
Serve
After cooking, let the biryani rest for 5-10 minutes before fluffing with a fork. Serve hot with raita or salad on the side.