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Homestyle Weekend Speciality Lamb Biryani

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HomestyleMuttonBiryani_lamb

A plate full of hot, fragrant rice and lamb cooked with crispy onions and spiced mint coriander sauce. Taste best with chicken 65 or chicken curry 🙂 Weekend it is! 🙂 go for it! Comfort and happy feeling! 🙂

Biryani is one of the most popular dishes in India. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you taste leftover food! Awesome right?

There will be no one saying NO to biryanis, let it be Tomato biryani, vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea briyani, potato biryani, paneer biryani, dum aloo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages.

Biryani is not strenuous at all to prepare like many of them believe. It’s just time-consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another. It is worth to do all this for the final taste. I have three lamb Biryani recipes – Ambur Lamb Biryani, Hyderabadi lamb biryani & Restaurant Style Lamb Biryani.

I made this long back, saved this picture and recipe in my draft and just forgot to post it. However I made this a week back for my love and it reminded me to post it. He said he loved it 🙂 Best feeling! Cooking always makes me happy and it makes me feel complete if I cook for him. “Happiness is cooking for him” – is surely my slogan. That’s the beauty of love I think :D. Biryani makes him happy, and it makes me love him more to see his smile :). I made this with chicken kurma as he said he wants that combo. I wasn’t actually sure about the combo, but he said it was good. Probably you guys should try 🙂 Usually he says biryani is good with chicken 65. 😉 enough of my love – here goes the recipe:

 

 

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Homestyle Weekend Speciality Lamb Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Ingredients
  • • • Oil – 1tbsp
  • • • Bay leaf – ½
  • • • Cinnamon – 1 thin piece
  • • • Cloves – 3
  • • • Cardamom pods -2
  • • • Basmati Rice – 2.5 cups
  • • • Lamb – 400 gms (I used neck)
  • • • Biryani Masala – 1 tbsp
  • • • Garlic – 4, chopped
  • • • Green chilli – 2, slit into two
  • • • Red Onion – 2 medium sized, sliced
  • • • Tomato – ½, medium sized, sliced
  • •
  • for garnish:
  • • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • • • Ghee – 2 tbsp (or oil)
  • • • Coriander leaves – 1 tbsp, chopped finely
  • • • Lemon juice – 1 tbsp
  • For fried onions: (comes to 2 tbsp)
  • • • Onions – 1 small onion, ½ cup, sliced thinly
  • • • Oil – to fry (3 - 4 tbsp)
  • For rice masala:
  • • • Khus khus (white poppy seeds) – ½ tbsp.
  • • • Cumin seeds/ jeera – ½ tbsp
  • • • Fennel seeds – 1 tbsp.
  • • • Garlic – 4 pods
  • • • Ginger – 2 inches
  • • • Green chilli – 7
  • • • Mint – ½ cup, chopped finely
  • • • Coriander leaves – ¼ cup, chopped finely.
Instructions


  1. For Fried onions: or you can use store brought ones:
  2. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Stir in the middle so that it does not stick to the bottom. Set aside.
  3. For lamb: Add lamb, salt for lamb, then add water till it the lamb is correctly covered, not more or less. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 5 whistles. Water will not be evaporated totally, which is good. Store the water.
  4. For masala:
  5. Grind the garlic, ginger, mint, coriander, poppy seeds, fennel seeds, cumin seeds, chillis with two tbsp. of water into a smooth paste.

  6. Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and add garlic , sliced onions, chillies and sauté for a minute till they get translucent. Now add the tomatoes, grinded paste, biryani powder and sauté them till the raw smell leaves and little oil oozes out, probably 2 minutes.

  7. Now add the rice, cooked lamb without water and mix well. Sauté for a minute to allow the masala to get mixed.

  8. Now add water from lamb and then normal water( Quantity of water to be added is for one cup of rice , it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes and keep it in low for 15 minutes.

  9. I always close my biryani pan with foil to make it sealed, then a plate and then something heavy (like mortar and pestle).

  10. Now add the marinated fried onions, chopped coriander, lemon juice for garnish and Drizzle the saffron milk over the rice. and Switch off, and keep it closed for another 5 minutes. They will help the rice to get the saffron flavors and vice versa.
Notes
1. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
2. Adjust your salt level as per your taste.
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Hyderabadi Lamb Biryani

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HyderabadiLambBiryani-12A classic Indian dish prepared using spiced Marinated lamb, layered by basmati rice, fried onions, mint & cilantro leaves.

Biryani is one of the most popular dishes in India. There are varieties of biryani like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. It is a perfect Sunday lunch idea.  There will be no one saying  NO to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea briyani, potato biryani, paneer biryani, duma loo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages. I have two lamb Biryani recipes – Ambur Lamb Biryani & Restaurant Style Lamb Biryani.



HyderabadiLambBiryani-19

Biryani is not strenuous at all to prepare like many of them believe. It’s just time-consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another. It is worth to do all this for the final taste 😉 Rich and delicious biryani made with lamb. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties.

Other Favorite Lamb Recipes: Spicy Honey Rack Of Lamb, Lamb & spinach Curry,  dry Goat curry, Insanely Delicious Lamb & Chicken recipes.

Sides for Lamb Biryani: Garlic Tomato raita or any raitas, Mutton sukka, Mirchi Ka salan, chicken 65.

HyderabadiLambBiryani-13

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Hyderabadi Lamb Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • • Lamb – 1 lb

    Grind:
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Lime juice - 1 tbsp
  • • Cloves – 3
  • • Cardamom pods -2
  • • Khus khus (white poppy seeds) – ½ tbsp.
  • • Cumin seeds/ jeera – ½ tbsp.
  • • Green chillies - 2
  • • Fennel seeds – ½ tbsp.
  • • Garlic – 4 pods
  • • Ginger – 1 inch
  • • Mint – ½ cup, chopped finely
  • • Coriander leaves – ½ cup, chopped finely.
  • • Pepper powder – 1 tsp
  • • Salt – 1 tbsp
  • • Biryani masala – 1 tbsp
  • • Red chilli powder – 1 tsp
  • • Yogurt – 2 tbsp
  • • Oil – 1 tbsp

    For garnish:
  • • Ghee – 2 tbsp
  • • Lime - small cube or 1 tsp
  • • Mint – 2 tbsp finely chopped
  • • Coriander leaves – 1 tbsp, chopped finely

    For mutton gravy:
  • • Oil – 1tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods -2
  • • Green chilli – 1, slit
  • • Onion – 1, medium, sliced
  • • Tomato - 1, small, chopped
  • • Turmeric powder – ½ tsp

    For rice:
  • • Basmati rice – 3 cups
  • • Salt – 2 tbsp
  • • Cumin Seeds/ Jeera – 1 tbsp

    For fried onions:
  • • Onions – 2 small onions, ½ cup, sliced thinly
  • • Oil – to fry (3 tbsp)
Instructions
  1. For Fried onions:
  2. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Stir in the middle so that it does not stick to the bottom. Set aside.



    For Marinating:
  3. Grind everything under “to grind” to a smooth paste.
  4. Wash lamb, add ½ of the fried onions to it, salt and blended paste. Mix everything together.
  5. Marinate it overnight or at least for 2 hours.

    For lamb masala:
  6. Add oil in medium heat, add the bayleaf, cinnamon, cloves, cardamom pods, sliced onions,the green chillies, and sauté till the onions are golden brown.

  7. Then add the tomatoes with ½ tsp of turmeric powder and sauté them well till they are cooked and not mushy.
  8. Add the marinated lamb and sauté for a minute.

  9. Then add water till it the lamb is correctly covered, not more or less. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. Water will not be evaporated totally which is good.

    For rice:
  10. Meanwhile Wash the rice and soak in water for twenty minutes.
  11. Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 5 minutes exact or when the rice is 50% done. Switch off and drain the rice.



    Layering:
  12. Now, the layering starts. Add the lamb with gravy to a big heavy bottom pan, pat and level it. Add the drained hot rice on the top of it. Mix everything together ( mix it with the gravy, not just layer it) well if you have lot of gravy. Garnish with fried onions, ghee, mint and coriander leaves.

  13. Cover the pan with a tight lid, keep it in medium flame for 10 minutes and then keep it in low flame. Keep an open pan (like a dosa or crepe pan, place the biryani pan on top of it and cook it for 40 minutes)
  14. Squeeze some lemon and switch off. Mix and serve hot!
Notes
1. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
2. Adjust your salt level as per your taste.
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 HyderabadiLambBiryani-17

Restaurant Style Vegetable Biryani Recipe

by 41 Comments

Vegbiryanititle

 This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, peas and potatoes cooked in gravy of spicy yogurt and served with basmati rice topped with cashews and fried onions.

 If you think biryani is hard to make, I will surely say NO. It surely takes a bit of time. But all the hard work in the kitchen will be well worth the end result.  An authentic vegetable biryani is always slow cooked on “dum”. It is an ancient technique of cooking on dum as they believe it brings out its uniqueness and originality. This is done by cooking in steam by not allowing the steam to pass. The food gets cooked on its own steam and juices on slow fire and infuses the flavors and aroma of the herbs and spices in the food.

Vegbiryani.jpg3



It is a perfect Sunday lunch idea. I made this for the weekend and I just loved it. I usually like to make veg biryanis on a weekend for the time it takes and also 😉 it makes my weekend complete after having a meal like this 🙂 I made veg biryani, garlic tomato raita, curd rice and papad. I love to have biryanis with mirchi ka salan. It feels like you are in India if you have so :). The last time I had restaurant biryani was before three years in India. I am very choosy. If I don’t like it, I really don’t go to that place again. I loved the kailash parbat biryani 🙂 I am drooling as I type! :D! Actually I am drooling at my biryani 😉 picture and want to make it again 😉 even though I had it only yesterday 😀 There will be no one saying  No to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani ,chickpea briyani, potato biryani and so on!  My favorite is this :)!

Vegbiryani.jpg2



5.0 from 8 reviews
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Restaurant Style Vegetable Biryani Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5 or 6
 
Ingredients
  • For the masala:
  • Cashew nuts – 6
  • Khus khus (White poppy seeds) – ½ tbsp.
  • Cumin seeds/ Jeera – ½ tbsp.[


    For fried onions:
  • Onions – ½ cup, 2 small onions, sliced thinly
  • Cashewnuts - 6
  • Oil – to fry


    For layering:
  • Mint leaves – 1 tbsp, chopped
  • Coriander Leaves – 1 tbsp, chopped
  • Saffron – ½ tsp dissolved in ½ cup warm milk
  • Ghee – 2 tbsp


    For the rice:
  • Basmati rice – 2 cups
  • Salt – 2 tbsps
  • Cumin Seeds/ Jeera – 1 tbsp


    For the vegetables:
  • Oil – 1 tbsp
  • Bay leaf – ½
  • Cinnamon – 1 thin piece
  • Cloves – 3
  • Cardamom pods – 2
  • Ginger garlic paste – 2 tsp
  • Full fat yogurt – ½ cup
  • Garlic – 4 whole
  • Green chilli – 2, slit
  • Biryani masala – 1 tbsp
  • Red Chilli powder –1 tsp
  • Mint – ½ cup, chopped finely
  • Coriander leaves – ½ cup, chopped finely
  • Fresh beans – ½ cup, Chopped 1 inch thin
  • Carrot – 1 cup, chopped 1 inch thin
  • Peas – ½ cup
  • Potato – 2, chopped as cubes
Instructions
  1. Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside.
  2. 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.
  3. Wash the rice and soak in water for twenty minutes.
  4. Meanwhile, take a big wide pan, add oil in medium heat, add the spices like Bay leaf ,
  5. Cinnamon,Cloves,Cardamom pods ,sauté for a minute.Add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
  6. Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
  7. Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
  8. Now after returning the skillet back to the stove, add the vegetables and salt and ½ cup water and mix well. Cook for 10 minutes.
  9. When you do the seventh step, take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.
  10. The vegetables would have cooked by now and water would have drained.
  11. Now, the layering starts. To the vegetables, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.
  12. Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
4. Vegans can leave the ghee and replace yogurt with coconut milk
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Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.

 Vegbiryani.jpg1

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