Boneless Lamb Biryani

  • Women‍‍`s Corner
  • December 15, 2020

Ingredients :

- 2 lbs (900 g) Boneless chicken thighs cleaned and cut to bite size pieces

- 2 cups (400 g) Basmati rice

- 2.5 cups (2.5 cups) Onions sliced thinly

- ½ cup Cilantro chopped

- ¼ cup Mint leaves Pudina

- 2 tbsp Ghee divided (or oil)

- 1 tbsp lemon juice

Whole Spices for Rice :

- 6 Cloves

- 2 Green cardamoms

- 2 Black cardamons

- 3 Bay leaves

- 2 Cinnamon sticks

- 1 Mace javitri

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- 1 Star anise

- 1 tsp Caraway seeds Shahi jeera

Yogurt Marinade :

- 1 cups (240 ml) Yogurt

- 1 tbsp Ginger grated

- 1 tbsp Garlic minced

- 1 tsp Garam masala

- 2 tbsp Coriander powder

- 1 tbsp Cumin powder

- ½ tsp Turmeric powder

- 1 tsp Sweet paprika

- ½ tbsp Chilly powder spicy or mild

- 2 tbsp Oil

- 2 tbsp Lemon juice

- 2 Bay leaves

- 1 tsp Salt

- ½ tsp Pepper

Saffron milk :

- 1 tsp Saffron

- ¼ cup (60 ml) Milk

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Method : Place the chicken pieces during a marinade safe bowl - use glass or plastic not metal/ aluminum.

( Tip - metal like aluminum to corrode. It can discolor food and provides it a nasty taste. )

Season the meat with juice , salt, and pepper. Add the marinade spices, followed by the yogurt. Combine well.  Cover and let marinate for 3 hours or overnight within the fridge.

Saute Onions - during a saute pan add 2 tbsp vegetable oil or ghee, saute the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to fifteen minutes. Set aside. Alternatively, you'll deep fry the onions in oil until they're golden brown. Drain on a towel.

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Herbs - Chop the herbs and divide them between the lamb and layers - put aside

Saffron - Soak the saffron within the milk and let it steep for 10 minutes - put aside

Rosewater - Have the perfume measured and prepared to use. Set aside

Wash and soak basmati rice in water for 30 mins.

( Tip - soaking will make sure the rice cooks evenly. It also makes rice, fluffy, light, and airy. Simultaneously, place an outsized pot of water on the stove. Add the cheesecloth with spices. Let it simmer for 20 minutes - the colour of the water will change due to the spices. After 20 minutes remove the muslin cloth. To the water, add salt, 1 tbsp oil, and 1 tbsp juice - Add the rice, stir and let boil.

Tip - the oil will keep the rice separated and therefore the juice will keep the rice white Cook rice for about 3 to 4 minutes until half cooked. (see rice test notes below). Drain and put aside .

Add half the chopped herbs and half the caramelized onions and oil to the chicken. Then, spread the chicken into an important bottom pan or Dutch oven in a good layer.

( Tip - it's important that the meat is beat one layer touching rock bottom of the pan so it cooks evenly. )

Next spread half the rice over the chicken. Sprinkle the remaining herbs and onions over the rice. Drizzle half the saffron milk and perfume. Top with the remaining rice. Sprinkle with remaining saffron milk/or coloring , ghee, and perfume.

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Cover the pot with a lid confirm it's sealed well. you would like all the stem to remain in.

( Tip - you'll use aluminium foil round the rim of the pan to make sure the dum (steam) stays in.)

Cook the chicken Biryani :

- 5 minutes on medium-high - this may get the chicken juices to be released

- 10 minutes on medium-low - this may make sure the juices cook off without an excessive amount of gravy.

- 10 minutes on low - this may make sure the chicken won't burn on rock bottom .

When the cooking time is completed . Don't open the pot just yet - let the residue heat tenderize the lamb some more for quarter-hour

( Tip - by the aroma, you'll know the lamb biryani is cooked. do not be tempted to open it immediately. This resting time will confirm the steam stays in supplying you with a moist juicy lamb biryani. )

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