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Lamb Biryani

Recipe for Biryani that can be used for Lamb or Chicken

Biryani is the food of royalty, visiting in laws and special occasions.

Cook this iconic dish by following Vanessa’s step by step recipe

Prep Time: 60

Cook Time: 120

Total Time: 3 hours

Yield: 8 1x

Category: Durban Curry

Method: Moderate

Cuisine: Indian

Ingredients

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3 cups rice

2 pinches egg yellow

Salt to taste

2 cups brown lentils

Tumeric as needed

Dry Spices

3 green cardamom /remove seeds from the pod after dry roasting

2 tsp cumin/jeera

1 tbs coriander seeds

Half tsp fennel

1 black cardamom pod

1 star aniseed

3 cloves plus more for rice

2 bay leaves

2 pieces of cinnamon sticks

Few pepper corns OR If you have biryani spice ground use that.

Instructions

Method to Marinate Meat

Dry roast the whole spices. Grind to powder and keep aside.

In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside.

In pot, add meat, yoghurt, ground spices, Kashmiri chilli powder, turmeric, tomatoes, ginger garlic paste, curry leaves, chillies and salt to taste. Cover and let it marinate in fridge for 2 hours or i prefer overnight for proper infusion of spices.

How to cook Onions, Potatoes, Lentils & Meat

In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside.

Use the same oil to fry the onion until golden brown and set aside.

Par boil the rice on high for 15 minutes with 2 cinnamon sticks, 4 cloves and salt to taste. Strain and set aside.

Par boil 2 cups of brown lentils; with salt and a pinch of tumeric; strain and set aside.

In a large flat pot, add the same oil used to fry the onion and potato, add the marinated meat let it cook until all the water is released, for about 30 minutes, stirring a few times.

How to layer the Biriyani

layer the rice with the lentils, place the potatoes around and cover with the rice.

Add a few sprigs of chopped m