This recipe makes an Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a bit less spicy) and can be made with either Lamb or Mutton. Best served with a sauce such as an Onion Raitha website.
A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a rice to meat ratio of 2:3. PS: the biriyani tastes better the longer it’s allowed to soak in it’s flavour after cooking.
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 1 hr 15 min
- 🍽️ Servings: 4
- 4-5 pods of Cardamom
- 2-3 Bay leaves
- 3-4 Cinnamon Sticks
- 8 Cloves
- 400gm Basmati Rice
- 600gm Mutton / Lamb (Boneless)
- 2 Onions (Preferably Red)
- 2 Tomatoes
- 1 Green chilli (Optional)
- 10 Garlic pearls
- 5cm piece of Ginger
- ½ Tbsp of Garam Masala
- 1 Tbsp of Chilli Powder or Hungarian Smoked Paprika
- Juice of ½ Lemon or 1 tsp of Vinegar
- Dash of Tumeric Powder
- Dash of Curry Powder
- 1 Sprig of Mint / Coriander (Garnish)
- Wash the rice till the water turns clear and let the rice soak for at least 30 mins.
- Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste.
- For the green chilli slice it midway to maintain it in one piece.
- In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat.
- Add the onions and saute for around 3 min.
- Add the tomatoes, ginger and garlic paste and saute for another 3 min.
- Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt.
- Turn the heat up to high and add the green chilli, tumeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min.
- Ensure that the pot does not run out of water and top up with more if required.
- Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water).
- Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot.
- Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required.
- Now with a lid on, let the pot simmer for another 10 mins.
- Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy !
Ram Pari - website
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Recipe tags: lamb mutton indian