Extra Special Lamb Biryani

How to Make Lamb Biryani


Boil 4 cups good quality Sella Basmati rice
Salt
One tablespoon whole biryani mix
Set aside

½ pure Iranian Saffron
1 cup boil water
Soak saffron in water and set aside

Braise 4 onions in ghee and oil
When golden brown dish out few onions to mix with cook rice
Set onions aside sprinkle with salt

Marinade 1 kg Lamb meat
One cup Bulgarian Yoghurt or Buttermilk
2 tbsp Brown Biryani masala
1 tbsp extra special Biryani spice (Osman Taj
Mahal)
1 tbsp leaf masala
1 tbsp garlic and ginger
1 tbsp Dhania powder
1 tbsp Turmeric
1 tbsp Jeera
1 tbsp Garam masala
½ tsp Kashmiri mild chili powder
Add marinaded meat to braised onions.
Cook until lamb meat is soft & tender
Add potatoes
Add ½ cup cashew nuts

Add rice with braised onions over meat sauce
Add butter over rice
Pour saffron water over rice
Steam on low heat, until all sauce, cooks away
Garnish with dhania
Serve with sliced hard boiled egg, spicy dhay, and poppadoms
Enjoy

PS: Whole biryani mixed consist of cinnamon stick, cardamom, allspice, cloves, whole jeera and star aniseed and curry leaves

Roast cashew nuts in the pan and add to rice

Prepared, tried and tested Feriel Sonday