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Ingredients
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Biryani Ingredients
Raita Ingredients
Method
Biryani Preparation
- 1
Marinate the Lamb
In a large bowl, combine the lamb chunks with yogurt, ginger-garlic paste, biryani masala, turmeric, red chili powder, and salt. Mix well and let marinate for at least 1 hour, preferably overnight in the refrigerator.
- 2
Fry the Onions
Heat the cooking oil or ghee in a heavy-bottomed pot. Add the sliced onions and sauté until golden brown. Remove half for garnishing later.
- 3
- 4
Add Tomatoes and Spices
Stir in the chopped tomatoes and whole spices (bay leaf, cinnamon stick, cloves, cardamom). Cook until the tomatoes soften, about 5 minutes.
- 5
Add Water and Cook
Pour in the water, bring to a boil, then reduce heat and simmer until the lamb is tender, about 30-40 minutes.
- 6
Prepare the Rice
While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
- 7
Layer the Biryani
Once the lamb is tender, layer the soaked basmati rice over the lamb. Do not stir. Sprinkle chopped cilantro and mint on top, cover tightly, and cook on low heat for 25-30 minutes until the rice is cooked and fluffy.
- 8
Serve
Garnish the biryani with the fried onions set aside earlier. Serve hot with raita on the side.
Raita Preparation
- 9
Combine Ingredients
In a mixing bowl, combine yogurt, grated cucumber, chopped mint leaves, cumin powder, and salt to taste.
- 10
Mix Well
Stir all the ingredients together until well combined. Adjust seasoning if necessary.
- 11
Chill and Serve
Refrigerate the raita for at least 30 minutes before serving to allow flavors to meld. Serve chilled alongside the biryani.
