India · lamb

Lamb Biryani

Name: Lamb Biryani
Yield: 4 servings
Cuisine: India
Ingredients: 12 Cashew nuts; ½ tbsp Khus khus; ½ tbsp Cumin seeds; 3 sliced thinly Onions; 2 tsp Ginger garlic paste; 4 whole Garlic; Leaves Mint; Leaves Cilantro; ½ tsp dissolved in ½ cup warm milk Saffron; 2 tbsp Ghee; 2 Cups Basmati rice; ½ cup Full fat yogurt; 1 tbsp Cumin Seeds; ½ Bay leaf; 1 thin piece Cinnamon; 3 Cloves; 2 Cardamom; 1 lb Lamb; 1 tsp Red Chilli powder; 1 tbsp Biryani masala

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Cashew nuts12
Khus khus½ tbsp
Cumin seeds½ tbsp
Onions3
Ginger garlic paste2 tsp
Garlic4 whole
Mint
Cilantro
Saffron½ tsp
Ghee2 tbsp
Basmati rice2 cups
Full fat yogurt½ cup
Cumin Seeds1 tbsp
Bay leaf½
Cinnamon1
Cloves3 cloves
Cardamom2
Lamb1 lb
Red Chilli powder1 tsp
Biryani masala1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

15 steps · 0 min

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.

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