Snapguide
STEPS
INGREDIENTS
Start by using a fresh cut of either lamb shoulder or leg. You can use it either on the bone or meat pieces. Dice and allow to marinade for 1-2 hours in the fridge.

Start by using a fresh cut of either lamb shoulder or leg. You can use it either on the bone or meat pieces. Dice and allow to marinade for 1-2 hours in the fridge.

The yoghurt acts as a tenderizer and the crushed ginger and garlic takes away the meaty smell and gives it flavor

The yoghurt acts as a tenderizer and the crushed ginger and garlic takes away the meaty smell and gives it flavor

Now for the hero of the dish- you must use Basmati rice. It's even better if you can use an aged basmati rice.

Now for the hero of the dish- you must use Basmati rice. It's even better if you can use an aged basmati rice.

The aging process intensifies the aromatic properties. The water evaporates and increases the flavor of the natural oil.Soak the rice for 30 minutes and drain well.

These are the whole spice ready for use

These are the whole spice ready for use

Soak the saffron threads in milk. Slice all the onions.

Soak the saffron threads in milk. Slice all the onions.

Melt 1 tbsp ghee. Ghee brings out authentic aroma and flavor to this dish

Melt 1 tbsp ghee. Ghee brings out authentic aroma and flavor to this dish

Fry all the whole spice.

Fry all the whole spice.

Now add the add rice and a tsp salt.

Now add the add rice and a tsp salt.

Cook the rice for 5-8 minutes. Stirring every so often. Now I will transfer the rice to a rice cooker. Cook between 1/2 to 3/4 cooked

Cook the rice for 5-8 minutes. Stirring every so often. Now I will transfer the rice to a rice cooker. Cook between 1/2 to 3/4 cooked

Add 4 cups of water and allow it to cook 1/2 to 3/4 cooked

Add 4 cups of water and allow it to cook 1/2 to 3/4 cooked

Meanwhile fry the cashewnuts and raisin in 1 -2 tbsp ghee

Meanwhile fry the cashewnuts and raisin in 1 -2 tbsp ghee

Remove when it is golden

Remove when it is golden

Now fry the red onion in some salt. The salt will draw out moisture making the onion crispy

Now fry the red onion in some salt. The salt will draw out moisture making the onion crispy

The darker it is the sweeter the fried onion. Remove half the onion for garnish

The darker it is the sweeter the fried onion. Remove half the onion for garnish

Add diced onion into pan. Press down the tomato with the back of a spatula while cooking

Add diced onion into pan. Press down the tomato with the back of a spatula while cooking

Add a packet of biryani spice mix.

Add a packet of biryani spice mix.

Cook for 5 minutes till aromatic

Cook for 5 minutes till aromatic

Now add the marinated lamb

Now add the marinated lamb

Mix the cooked spice and lamb through. Add 1 tbsp ghee and 1/2 cup water to the lamb. Cook on medium heat for 20 minutes with lid on

Mix the cooked spice and lamb through. Add 1 tbsp ghee and 1/2 cup water to the lamb. Cook on medium heat for 20 minutes with lid on

After 20 minutes you will see a layer of oil appearing on top

After 20 minutes you will see a layer of oil appearing on top

Now layer the top with half of the cooked rice

Now layer the top with half of the cooked rice

Now pour half of the saffron milk

Now pour half of the saffron milk

Add some of the fried cashew nuts and raisins. Add some of the fried onions.

Add some of the fried cashew nuts and raisins. Add some of the fried onions.

Add the balance rice and repeat the balance saffron milk too

Add the balance rice and repeat the balance saffron milk too

Place lid and cook for 30 minutes on medium heat.Keep an eye to ensure it does catch at the bottom of the pan.Meanwhile peel 2 hard boiled eggs.Once cooked- spoon a layer of rice  to a serving dish

Place lid and cook for 30 minutes on medium heat.Keep an eye to ensure it does catch at the bottom of the pan.Meanwhile peel 2 hard boiled eggs.Once cooked- spoon a layer of rice to a serving dish

If you like rose water or kewra water- you can add it sparingly after the rice is cooked.

Now sprinkle some coriander and mint leaves. Top up with another layer of rice. Sprinkle with fried onions and sliced hard boiled eggs. Add the balance cashew nuts and raisins. Enjoy the biryani

  • 1.2kg Diced lamb
  • Marinade
  • 1.0c Greek yoghurt
  • 0.0tsp Ground turmeric
  • 0.0tsp Ground chilli
  • 0.0tsp Ground coriander
  • 0.0tsp Garam masala
  • 100.0g Crushed garlic
  • 100.0g Crushed ginger
  • 0.0tsp Salt
  • Whole. spice
  • 1.0 Cinnamon quill
  • 2.0 Star anise
  • 3.0 Green cardamon pods opened
  • 3.0 Bayleaves
  • 5.0 Cloves
  • 1.0 Biyani spice mix
  • 4.0 Large red onions
  • 4.0 Diced soft tomatoes
  • 4.0 Ghee
  • 0.0c Water
  • 0.0c Cashewnuts
  • 0.0c Raisins
  • 1.0c Mint
  • 1.0c Corriander leaves
  • 0.0c Milk
  • 1.0pch Saffron threads
  • 1.0tsp Rose water (optional)
  • 1.0tsp Kewra water (optional)
  • 3.0c Basmati rice