Lamb Biryani

Make sure the meat is defrosted.

Cut into chunks, rinse & place into a bowl.

To the lamb or mutton, add salt to taste, 1 teaspoon turmeric powder, garam masala, dhania (coriander) powder, jeera (cumin) powder, chili powder, elachi (cardamom) powder (note, I do not use whole elachi (cardamom) pods as I find the powder to be just as good in flavour & this also prevents biting into the pods whilst eating, however you may use the pods if preferred), ginger & garlic paste, 3 sprigs thyme, fresh mint, fresh dhania (coriander) & sour milk (maas).

Mix well using your hands.

Cover & allow the meat to marinate for up to an hour or longer. (It tastes even better if it marinates overnight in the refrigerator).

Place the biryani dhall (masoor) into a small bowl. Remove any blemishes or stones.

Rinse a few times.

Add the biryani dhall (masoor) to a small pot, fill the pot with water & add a teaspoon of oil.

Bring the biryani dhall (masoor) to a boil on medium heat until soft but not mushy.

Once the biryani dhall (masoor) is soft, drain the excess water out.

Empty into a bowl & set aside until ready to use.

Add the rice to a bowl.

Rinse the rice until water runs clear.

Add the rice to a medium pot. Fill the pot with water & place on the stove-top on medium heat.

Bring the rice to a boil.

Place the pot back onto the heat & add in 2 bay leaves, 1 star aniseed, ½ cinnamon stick & salt to taste.

Add 1 teaspoon turmeric powder.

Mix & boil until soft.

Once the rice is cooked, drain in a colander & set aside.

Peel both onions. Chop 1 onion & cut the other onion into rings.

Peel & cut potatoes into quarters.

Place the potatoes into a microwave safe bowl & steam for 4 minutes.

Once the potatoes have steamed, add in ¼ teaspoon yellow food colouring (egg yellow).

Place the potatoes into a pot of hot shallow oil.

Fry the potatoes until soft & golden.

Once the potatoes are cooked, remove from heat & set aside.

In the same oil that the potatoes were frying in, add in the onion rings.

Fry the onions until golden.

Remove onions from heat & set aside.

Blend or grate tomatoes & set aside.

Heat 2 tablespoons oil in a large pot. Add in the chopped onion, ½ cinnamon stick, 1 star aniseed, jeera (cumin) seeds, soomph (fennel) seeds, 2 bay leaves, curry leaves & 3 sprigs thyme.

Mix & simmer until onions are translucent.

Thereafter, add in the marinated lamb or mutton.

Mix well & allow the meat to cook for 10 minutes so that it seals in the spices.

After 10 minutes, add in the blended or grated tomatoes & salt to taste.

Mix well & allow to cook for 30 minutes until the meat is cooked throughout. Add water if necessary.

Once the meat is cooked, turn off the heat..

Add the rice from the colander into a bowl.

Add in a few drops of yellow food colouring (egg yellow) & mix well.

Next, add the cooked biryani dhall (masoor) to the rice.

Mix well.

Add a little of the rice to the meat & mix.

Continue this process until you have a little of the rice left behind.

The extra rice will be used in the end, so keep about a cup of the cooked rice aside.

Tuck the fried potatoes into the meat/rice mixture.

Spread over the extra rice that was left aside.

Spread the fried onions over.

Garnish with dhania (coriander).

Add a few dollops of butter here & there.

Cover with the lid & steam in the oven for 20 minutes at 180° Celsius.

Plate & serve.

Serve this Lamb Biryani with pea dhall, curried dhall, carrot salad, carrot sour milk salad or pickles.

This Lamb Biryani stores in the refrigerator for up to a week.