A traditional India dish in the Lamb classification, featuring 20 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/20 prepped- 12Cashew nuts
- ½ tbspKhus khus
- ½ tbspCumin seeds
- 3 sliced thinlyOnions
- 2 tspGinger garlic paste
- 4 wholeGarlic
- LeavesMint
- LeavesCilantro
- ½ tsp dissolved in ½ cup warm milkSaffron
- 2 tbspGhee
- 2 CupsBasmati rice
- ½ cupFull fat yogurt
- 1 tbspCumin Seeds
- ½Bay leaf
- 1 thin pieceCinnamon
- 3Cloves
- 2Cardamom
- 1 lbLamb
- 1 tspRed Chilli powder
- 1 tbspBiryani masala
Preparation Instructions
Read all instructions before beginning prep work.
Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.
Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.
Wash the rice and soak in water for twenty minutes. Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute. Then add the tomatoes and sauté them well till they are cooked and not mushy.
Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well. Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
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