Lamb Biryani - 10

06 Main Lamb - Lamb Biryani - serves 10

10 Onions

1 Cup Olive oil

4 Kilogram Lamb

20 Potatoes

1 Litres Olive oil

8 Cup Rice

2 Cup Masoor

8 Teaspoon Red Chillies (Wet)

4 Teaspoon Red Chillies (Dried)

4 Teaspoon Red Masala

1 Cup Lemon Juice

1/4 Cup White Vinegar

1 Cup Buttermilk/Yogurt

6 Teaspoon Salt (to taste)

1 Teaspoon Arid

4 Teaspoon Dhana jeero

1 Teaspoon Fine Jeero

2 Teaspoon Whole Jeero

4 Tablespoon Olive Oil

4 Tablespoon Ghee

2 Teaspoon Saffron in 1 Cup Boiling water

1 Cup Peas

3 Whole Hard-boiled Eggs to garnish

Slice the Onions thinly and fry until golden crsip.
Peel and cut Potatoes into halves and fry.
Boil the rice until almost cooked but firm.
Boil the Masoor until tender.
Mix all the spices with lemon juice, and yoghurt into a paste. Add 1/3 of the Onions. Add half of the diluted Saffron. Use half this mixture to marinate the mutton.
The remaining half of the mixture must be mixed into 2/3 of the rice together with another 1/3 onions, 2 cups masoor and 3/4 cup peas.
The remaining 1/3 of the Onions must be mixed with the 1/3 of rice and 1/4 cup peas and 1 cup masoor.
Coat the bottom of a pot with the Oil and layer the pot with sliced potatoes. Sprinkle masoor lightly to fill the gaps. Place pieces of lamb on top of the potatoes. Ensure that the pot is large enough that the lamb forms a single layer; otherwise use an additional pot.
Add the spiced rice mixture then place potatoes into the rice. Add the plain/onion rice mixture on top of this with the remaining potatoes.
Pour the remaining Saffron mixture and ghee over this and place the Eggs.

Setting the pot

Coat the bottom of a pot with the Oil and layer the pot with the sliced potatoes.
Sprinkle 1/4 masoor lightly to fill the gaps.
Place pieces of meat on top of the potatoes.
Add the spiced rice mixture then place 1/2 of the potato quarters into the rice.
Add the plain/onion rice mixture on top of this with the remaining potatoes.
Pour the remaining Saffron mixture and ghee over this and place the hard-boiled eggs.

STEAMING METHOD

Place the pot on the stove on a Low heat.
Put a heavy object on top of the pot to try and retain the steam. You can use 1 or 2 bricks covered in foil - depending on the size of the pot.
After 15 min rotate the pot anti-clockwise by a quarter turn and increase the heat slightly. While holding the pot, your right hand must move from the right side to the back of the stove.
Repeat the anti-clockwise rotation every 15 min by a quarter turn and turn the heat up with each turn. The heat should be on high after 45 minutes.
After steam appears to be escaping from the pot, usually after 45 min to 60 min, you can proceed to the final steaming stage.

Steaming on the stove

Steaming in the Oven

Checking if the biryani is ready to serve

After an hour remove the pot from the oven or stove and check if water is still visible at the bottom of the pot.
Do this by inserting a wooden spoon down the side of the pot and push the spoon a little away from the side so you can check if water still appears on the bottom.
Rotate the pot by a quarter turn and perform the check each time.
If water is still visible, return the pot to the stove or oven with the water side facing the back. Steam until only oil is visible on the bottom.
Allow the biryani to settle for about 15 minutes after removing from the oven when ready.