Bombay Biryani

CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

1 kg soft tender lamb pieces (meat on bone) 1 teaspoon fresh ginger ( julienne or grated) 1 ½ teaspoon garlic paste Salt to taste1 fresh kashmiri chillies (julienne) optionalFresh dhania (coriander) choppedHandful prunes 1 teaspoon Lemon juice ¼ cup oil1 large red onions chopped finely1 teaspoon cumin powder 2 tablespoons red kashmiri chilli powder 1 teaspoon black pepper powder 2 cups basmati white rice1 teaspoon chaat masala 1 teaspoon cumin powder2 ripe tomotoes diced (skinless) 2 large potatoes cut in thick wedges and cut further into halves.½ cup yogurtPinch Saffron in boiling water /milkGarnish lemon wedges and red onion rings

METHOD

MarinateStep 1In a mixing bowl add the washed, lamb pieces, julienne fresh ginger, garlic paste, lemon juice, seasoning, spices and yogurt and marinate for 15 minutes in the refrigerator.
Step 2Fry chopped red onions and kashmiri chillies and fry potatoe wedges in oil until light brown. Remove fried potatoe wedges and keep aside. Next add diced tomotoes and cook till soft. Add marinated lamb and stir for a few minutes. Add 1 cup water cover and cook on low heat for 10-15 minutes until its is tender. Step 3Wash and par boil basmati rice.Add 1 teaspoon salt and ½ teaspoon tumeric Drain in colender set aside. Step 4In a flat pot spread half rice then pour the cooked lamb curry mixture followed by the hand full prunes, potatoes, remaining yellow basmati rice. 1 tablespoon butter ghee (Clarified butter) blobs,add saffron on top of the rice,followed by chaat masala, cover the lid and steam on low for 10-15 minutes until the butter and oil mixture starts to surface and notice the change of colour in the rice.A quick light toss, garnish with fresh dhania (coriander), lemon wedges, red onion rings on a fancy platter.Served the prepared dish hot with Parpar, raita or fresh crunchy carrots and lettuce salad.
Bon appetite ❤️Shu-Hani ❤️

INFO & TIPS

Serve this biryani hot with fried Parpar, raita, fresh crunchy carrots n lettuce salads

POSTED ON

18 Sep 2021

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