Lamb Biryani Recipe

Ingredients

  • 1 teaspoons chili powder
  • 2 tablespoons garam masala (Not Kopuram)
  • 1 tablespoon coriander powder (Not Kopuram)
  • 1 teaspoon cumin powder
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 6 dried red chilies
  • 6 green chilies
  • 3 teaspoons salt (Not Kopuram)
  • 2 cups rice — use only 2 cups
  • 3 onions
  • 3 tomatoes
  • 1 handful shredded coconut
  • ½ bunch coriander leaves (cilantro)
  • ½ bunch mint leaves
  • 3 cardamom pods
  • 3 cloves
  • 1 star anise
  • Chicken or goat meat
  • Ghee

Method

  1. Fry the onions until they become a deep brown color. This is what gives the biryani its rich brown color, so take your time—but do not burn them.
  2. Add the tomatoes and sauté them really well. Do not use more than 3 tomatoes; too many tomatoes will make the biryani red or orange.
  3. Once the tomatoes become soft and mushy, add the spices and fry everything until the raw smell of the masala is gone.
  4. Do not add too much coconut, since it can make the biryani taste sweet.
  5. Add enough salt. The masala should taste slightly salty at this stage.
  6. Grind the mixture well into a smooth masala.
  7. Add the chicken or goat meat and cook it in the masala for about 5 minutes in the stove.
  8. Transfer everything to a pressure cooker. Cook on high heat until the regulator starts rocking.
  9. Once it starts rocking, reduce the heat to medium. Set a timer and cook for 15 minutes.
  10. Turn off the heat and let the pressure release naturally for 30 minutes.
  11. Open the cooker and remove most of the meat and masala, leaving enough liquid behind.
  12. Add the rice. Then add back only the amount of masala, meat, and liquid needed so that the liquid sits slightly above the rice.
  13. For 2 cups of rice, use about 2½ cups of thin masala water. The liquid should be loose and watery, not thick.
  14. Add the remaining mint and coriander leaves.
  15. Close the cooker and cook on high heat until the regulator gently rocks again.
  16. Once it starts rocking, reduce to medium heat and cook for 10 minutes.
  17. You should start getting a strong biryani aroma. That is a good sign that it is cooking properly.
  18. Turn off the stove and let it rest for 30 minutes.
  19. Open the cooker, add a little ghee, and gently fluff the biryani.

Notes

  • Make sure the masala is not too thick before adding the rice. Thick masala can cause the rice to cook unevenly.
  • The liquid level should be slightly above the rice-and-masala mixture.
General