Classic Pakistani Lamb Biryani by Chef AAdvertisement
By Ahmed @Mr_Chef_A
Who doesn’t love a good Biryani? Biryani is a celebration of all that is great about Pakistani food – the aromas, the vibrant colours, the fluffy rice, and those addictive curry flavours. This classic dish consists of layering a flavoursome curry with rich fragrant rice.
There are different versions of the aromatic and colourful Biryani: from meat to seafood to vegetables. However, the recipe I have chosen, is the classic Lamb Biryani!
- 800g lamb
- 2 medium fried onions
- 1 pack of biryani masala
- 3 medium chopped tomatoes
- 4 green chillies
- 1 tbsp ginger paste
- 1.5 tbsp garlic paste
- 0.66 cup yoghurt
- 3 tbsp lemon juice
- 1 cup coriander chopped
- 1 tsp food colour mixed with water
- 2 cups of boiled rice with 2 tsp salt
- In a bowl, add the lamb pieces, yoghurt, chopped tomatoes, green chillies, garlic and ginger paste, and biryani masala. Mix well and add 1/3 of the fried onions.
- Cover mixture and leave in fridge to marinate for at least 30 minutes (although longer the better).
- In a pan add 5 tablespoons of oil and then add the marinated lamb and 1 cup of water.
- Cover and cook on a high heat until the meat is tender (approx. 15-20 minutes).
- Once the meat has cooked through take off the lid, add 3 tablespoons of lemon and continue cooking on a high heat until the water has evaporated.
- Once you start seeing oil being released on top of the mixture, add another 1/3 of the fried onions. Mix and continue cooking for another 5-10 minutes.
- The next step is to layer the biryani with the rice. In a pan add 1/2 of your lamb mixture to the bottom and then layer 1/2 of your boiled rice. Pour 1/2 the food colouring over your rice. Repeat another layer of lamb mixture and rice.
- To garnish add the remaining fried onions on top, freshly chopped coriander, green chillis, sliced boiled eggs and the remaining food colouring.
- Cover pan with foil paper and put on the lid. Leave on a low heat for 10 minutes.
- Take pan off heat. Mix the rice and lamb before serving. Serve with yoghurt raita (optional).
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