Irene’s Lamb Breyani

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TRH Irene's Lamb Breyani

 

Steam 4 peeled potatoes (quartered, coloured & with a little butter) in microwave for 5 mins.
Half cook 2-3 cups rice of your choice.
Boil 1/2 cup breyani dhall or use 1 can of brown lentils. Boil a few eggs (optional).

To a large pot add:
2 kg lamb pieces (on the bone),
1 large chopped onion,
2 teaspoons each of roasted dhania seeds, jeera seeds, fennel seeds, 2 cinnamon sticks, 2 star anise, 4 cloves & 4 elachi (all ground)
2 bay leaves,
1 tsp tumeric,
2 tsp ginger and garlic paste,
1 tbs chilli powder, (optional)
2 sprigs curry leaves,
half tsp saffron,
10 peppercorns freshly & coarsely ground,
4 dried chillies &
1 cup sour milk

P.S. no oil is used.

Cook for 45 mins on medium to high heat.
Mix in 2 tbs tomato paste (optional)and 1 bunch of mint leaves.
Spread a thin layer of half-cooked rice over the meat mix, spread the breyani dhall over, add the potatoes and boiled eggs (if using) and cover with the remaining rice and a few blobs of butter and food colouring over the top.
Add 1 cup ice water, cover pot with foil and then the lid & bring to the boil. Reduce heat to the lowest and steam until rice is cooked through for -+ 45 mins or bake in a preheated oven at 160 deg cel for the same time.
Enjoy with dhall or raita

Prepared, tried and tested by: Irene Dasari

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