Pakistan Lamb Biryani

Oh....... I love this recipe...really want to do it again. But i do change a few step and the recipe from the original owner.

 

Lamb Biryani

Ingredient:

5 cups white basmati rice, soaked in cold water for 30 minutes, drained

9 trimmed lamb shoulder
4 star anise

2  cinnamon stick

8 cardamon
10 whole cloves

1 tsp coriander powder

1 tsp cumin powder

1 tsp fennel seed powder

1 tsp powder turmeric

3 onion-thinly sliced

5-6 tomatoes-minced

2 cloves garlic – minced

3 inch ginger – minced

1 ½ cup yoghurt

2 dried bay leave 
Olive oil

4 boil egg

4 boil potato

½ cup fresh milk (optional)

Saffron

Additional

Crisp Fried Onion

Coriander Leave- slice

4 Green Chili

roughly chopped mint leaves

Lamb Curry Ingrediante

Marinated lamb..season with salt, half of clove garlic, ginger and coriander powder, cumin powder, fennel seed powder,turmeric powder abt 1 hour.

Add lamb,...cook until lamb is tender, about 1 hour. Add tomatoes,  yogurt,bay leaf , sugar and salt cook uncovered,... for 15 minutes more. Set aside.

Heat remaining oil in pot over high heat. Add  balance of garlic, ginger and onion; cook, stirring, until fragrant. Mix yoghurt and tomatoes let heat for a few  minute. Lastly

add in bay leaf,salt and sugar..

Rice Preparation.

Wash basmathi rice and soak for 20 mins. In difference pot, add in water, oil, cloves, cardamon,and salt..let it for a few mins..add in basmathi rice. Don't let rice cooked 100%..toast it.

In difference pot mix into rice with your fingers. Top with remaining lamb curry and remaining rice; drizzle with remaining saffron; mix. Steam, covered, on low heat until rice is tender, about 10 minutes.

Lastly top boil egg and potatoes...drizzle with crisp fried onion,green chili and coriander leave . Garnish with remaining mint.

Yoghurt Sauce

Yoghurt

Onion-slice

Corinder leaf
Salt

Mix all the ingredient

(Adapted from Azie kitchen )