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Dum Lamb Biryani

Swatym's picture
Biryani comes from Hyderabad.This Biryani is made with Lamb & rice,cooked in Dum.
Ingredients
  Lamb barrah 1 Kilogram
  Boti 900 Gram
  Rice 750 Gram (lal quila basmati)
  Onion 5 Large, sliced
  Ginger garlic paste 4 Tablespoon
  Yogurt 250 Gram
  Yellow chilly 2 Teaspoon
  Turmeric 1 Teaspoon
  Salt To Taste
  Garam masala 2 Tablespoon
  Green chilly 3 Large, chopped
  Cream 2 Tablespoon
  Saffron 1 Tablespoon
  Mint leaves 15
  Mace powder 1 1⁄2 Tablespoon
  Cardamom powder 1 1⁄2 Tablespoon
  Ginger 10 , julienned
  Kewra 8 Milliliter
  Ghee 50 Gram
  Oil 200 Milliliter
  Degi mirch 3 Tablespoon
  Coriander leaves 1 Tablespoon (handful)
Directions

1 pick and wash the rice till the water comes out clear
2 boil the rice with some salt and oil
3 when three fourth done strain the rice and keep aside
4 heat oil add potli masala when crackles, strain the oil
5 add sliced onion, ginger garlic paste saute add lamb and the pwd spices
6 cook with yogurt when tender strain the gravy and take out the pieces

Layering

1 first put the lamb pieces and the strained gravy
2 put the rice and slit green chillies,ginger juliennes,brown onions,mint leaves and coriander leaves
3 sprinkle mace and cardamom pwd
4 layer it twice accordingly and finish it with ghee ,saffron water kewra water and put on dum for 20-30 min

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Hyderabadi
Course: 
Main Dish
Feel: 
Meaty
Method: 
Slow Cooked
Dish: 
Biryani
Ingredient: 
Rice
Language: 
hindi
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
1

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6 Comments

Snigdha's picture
Don't we need to marinade the lamb in yogurt and spices for a couple of hrs at least? Also, its a very important step to soak rice for 30 minutes for making Biryani. Also how to cook on 'Dum'. Do you seal the vessel with wheat dough? Do you cook in an earthern pot and bake in the oven? or do you seal the lid of the vessel with a damp cloth?
Swatym's picture
Marinading is entirly upto ones taste.Yes if you use an eastern pot,it sure will taste better than doing it any other way. Dum recipes are mostly made in pots coz it gives that great Khushboo to the recipe.I do it in the eastern pot.But you always bake it if you don't have the handi with you.
shantihhh's picture
Another great alternative vessel for cooking such as this is to use the French earthen Provençal poêlon. It is made of clay, glazed inside, and you soak it before cooking each time. This removes any bitterness in food. Amazing vessel and style of cooking. There are Provençal poêlon tht are glazed inside and out but I don't like this style as much as you don't pre-soak them. I also love the Staub French oven pots like this http://www.headcook.co.uk/staub-cocotte-round-size-20cm-litre-black-p-1956.html for sauteeing and slow cooking they are simply amazing! No affliation just use them in my kitchen Shanti/Mary-Anne
Swatym's picture
Hey thanks for that input! It is good to get such feed backs & suggestions from people. Sure will try it your way.
shantihhh's picture
Not my way, just an alternative if a person is in the US, UK, etc. doesn't have an Indian cooking vessel. I am fortunate enough to have traveled Indian numerous times, and first learned some techniques in London when I was 18.....a few years and meals ago. I love Indian cooking and want othersd to also be able to enjoy the special taste that Indians take for granted. Shanti/Mary-Anne
Swatym's picture
Cool! Thanks!