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Ingredientes
- 500 gm Lamb, cubed
- 2 1/2 c. Basmati rice, (500 g) Water as required
- 1/2 tsp Mace, (javitri) pwdr (2 g)
- 4 x Green cardamom
- 4 x Black cardamom
- 4 x Cloves
- 5 x Bay leaves
- 1 c. Oil, (200 ml)
- 3 1/3 Tbsp. Onions, sliced (50 g)
- 5 tsp Ginger-garlic paste, (25 g)
- 2 tsp Salt, (10 g)
- 2 tsp Chilli pwdr, (10 g)
- 1 lt Water
- 3 1/3 Tbsp. Brown onion paste, (50 ml) A few strands of saffron
- 2 tsp Vetiver, (kewra) water (10 ml)
- 4 Tbsp. Onions, sliced and fried until brown (60 g)
- 1/2 c. Flour, (100 g)
- 1/2 c. Butter, (100 g)
- 5 Tbsp. Water, (75 ml)
Direcciones
- WASH and soak the rice in water for one hour. Drain and boil in sufficient water with the whole garam masala until three-fourths done.
- Remove from heat, drain and keep aside.
- Heat oil in a pan, add in onions and fry until brown. Add in ginger-garlic paste with lamb pcs and stir-fry for about 10 min. Add in salt, chilli pwdr and water and cook for about 20 to 25 min on medium heat.
- Stir in the brown onion paste and cook until the lamb pcs are tender and the curry thickens. Remove from heat.
- To prepare the chilman (puff) covering: Mix butter into the flour. Add in sufficient water and knead to a smooth soft dough. In an oven proof handi
- (pot) place alternate layers of rice and lamb curry. Sprinkle saffron, vetiver and the browned onions. Seal the handi (pot) with the prepared puff covering and place in a moderately warm oven (150 C to 175 C) for 20 min or possibly until the covering is cooked.
- Remove and serve warm with raita.
- NOTES : Lamb biryani cooked on low heat, covered with a rich puff
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 600g | |
| Recipe makes 4 servings | |
| Calories 1407 | |
| Calories from Fat 854 | 61% |
| Total Fat 96.49g | 121% |
| Saturated Fat 26.64g | 107% |
| Trans Fat 1.41g | |
| Cholesterol 128mg | 43% |
| Sodium 1415mg | 59% |
| Potassium 424mg | 12% |
| Total Carbs 106.65g | 28% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.94g | 1% |
| Protein 27.14g | 43% |
