2 lbs Spring Lamb (cleaned and cut into medium size pieces)
4 ozs Yogurt
4 ozs Ghee
1 lb Rice (washed)
4 ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1oz Almonds (ground)
2 Cinnamon sticks
1 oz Milk
Qtr tspn Saffron
2-3 Green Chilies
Half tspn Black Jeera
Half tsp Garam Masala (equal amounts of Black Jeera, Cardamoms & Cinnamon sticks, with half amount of cloves)
Salt to taste
Coriander and Fried Onions to Garnish
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies,
ginger and garlic, salt, and ground garam masala.
To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread
over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add
this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the
washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly
over the meat. Squeeze the lemon and pour the juice over the rice. Warm the milk and crush the saffron into it. Pour the
milk / saffron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and coriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for
another 1 and a half to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat.
This can be checked by simply listening for a sizzling sound. If there is no sizzling, then the Biriyani is ready.
Biriyani is traditionally served with Mirch Salan and Yoghurt Chutney.
Yield: Serves 6
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