Mumbai Biryani (Flavoured and highly seasoned rice) recipe
ingredients
1 kg (2.2 lb) Lamb, diced leg or shoulder
3 cups (600 g) 22 oz Rice, long-grained, washed, cooked
2 cups (400 ml) 14 fl oz Vegetable oil
2 cups (240 g) 9 oz Onions, sliced
250 g (9 oz) Potatoes, peeled, diced 3 - 4 cm pieces
1 tbsp (18 g) Garlic (lasan) paste
1 cup Tomatoes, chopped
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (18 g) Ginger (adrak), julienned
2 cups (400 g) 15 oz Yoghurt (dahi)
Salt to taste
2 tbsp (8 g) Garam masala
a few drops Vetivier (kewda) essence for flavouring
3 cups (600 g) 22 oz Rice, long-grained, washed, cooked
2 cups (400 ml) 14 fl oz Vegetable oil
2 cups (240 g) 9 oz Onions, sliced
250 g (9 oz) Potatoes, peeled, diced 3 - 4 cm pieces
1 tbsp (18 g) Garlic (lasan) paste
1 cup Tomatoes, chopped
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (18 g) Ginger (adrak), julienned
2 cups (400 g) 15 oz Yoghurt (dahi)
Salt to taste
2 tbsp (8 g) Garam masala
a few drops Vetivier (kewda) essence for flavouring
method
1. Heat the oil in a heavy-bottomed pan; fry the onions till golden. Remove with a slotted spoon and keep aside.
2. In the same oil, fry the potatoes till light brown. Remove and keep aside. Add garlic paste, saute for 3 minutes. Add tomatoes and cook till the oil comes to the surface. Add the lamb, cumin powder, and turmeric powder; stir-fry for 6-7 minutes. Add enough water to cover the mixture; simmer till the lamb is 3/4th done.
3. Add potatoes, ginger, yoghurt, and salt. Cook for another 5 minutes.
4. In another large heavy-bottomed pot, put a layer of lamb (without the gravy) and potatoes, cover with half the rice. Crush and sprinkle part of the onions and half of the garam masala. Pour some gravy on top. Repeat this process a second time or till all the ingredients are used up. Now cook on low heat and place some live charcoal on the lid for 20 minutes. Alternately, this could also be done in an oven.
5. Sprinkle vetivier essence on top and mix thoroughly. Allow to stand for 15 minutes before serving.
2. In the same oil, fry the potatoes till light brown. Remove and keep aside. Add garlic paste, saute for 3 minutes. Add tomatoes and cook till the oil comes to the surface. Add the lamb, cumin powder, and turmeric powder; stir-fry for 6-7 minutes. Add enough water to cover the mixture; simmer till the lamb is 3/4th done.
3. Add potatoes, ginger, yoghurt, and salt. Cook for another 5 minutes.
4. In another large heavy-bottomed pot, put a layer of lamb (without the gravy) and potatoes, cover with half the rice. Crush and sprinkle part of the onions and half of the garam masala. Pour some gravy on top. Repeat this process a second time or till all the ingredients are used up. Now cook on low heat and place some live charcoal on the lid for 20 minutes. Alternately, this could also be done in an oven.
5. Sprinkle vetivier essence on top and mix thoroughly. Allow to stand for 15 minutes before serving.
serving amount
serves: 6 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
