Lazeez biriyani
Author: Minnie Gupta
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
- 2 lbs mutton/lamb
- 3 green cardamoms
- 1 black cardamom
- 1" cinnamon stick
- 6 cups of water (or enough to cover the meat)
- 1 tsp salt
- 4 cups of water
- 1 tbsp of coriander seeds
- 3 green cardamoms
- 4 cloves
- 1 tsp black peppercorns
- 3 cups of rice
- 3 potatos peeled halved.
- 3 onions finely chopped
- 2 tsp ginger garlic paste (freshly made)
- 2 tbsp ghee
- ½ tsp cumin seeds
- 1 tbsp coriander seeds
- salt to taste
- Put all the ingredients and cook till the meat pieces are cooked about ¾th of the way. I pressure cooked for 15 minutes.
- Pick the meat out and strain the remaining liquid and reserve for later.
- In a separate container put the ingredients and boil until the liquid is reduced to half (about 1-1/2 cups)
- Wash rice and soak it in 6 cups of water for 30 minutes. Drain well.
- Heat ghee in a pan. Crackle the cumin seeds, add the onions.
- Once glossy, add the coriander seeds and the meat.
- Saute well and when the meat is browned add the ginger garlic paste.
- Add potatoes
- Add about one cup of stock and let it cook until the meat is tender.
- If you are using pressure cooker, bring it to a whistle and cook for 10 minutes on the low.
- In a separate pan, add 1 tsp of clarified butter. Add 3 clove pods, 1 bay leaf and lightly saute the drained rice.
- Add the rice to the meat. Slowly add stock #1 and #2 (In total about 5 cups of stock)
- Cover the rice well, and cook for 20 minutes on low.
- For pressure cooker: Simply bring it to one whistle and and let it cool down.
- Peel the boiled eggs and cut them in half and place them right on top of the cooked biriyani
- Serve with mint or tomato riata.
- Tips: The tenderness of the meat will alter the cook time of the meat, as will the altitude.
Recipe by The Lady 8 Home at https://www.thelady8home.com/lazeez-biriyani/
3.5.3226