
Lamb Yakhni Biriyani

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Lamb Biriyani is an important main course in Indian Cuisine especially among the Muslim population. Be it an Eid festival or a wedding or a get-together or any special occassion, Biriyani is there! The main ingredients being rice and lamb or chicken. There are different ways of preparing it depending upon the region where you come from and every house has a signature Biriyani. Generally, the lamb pieces are cooked in an aromatic spicy yogurt broth and this broth is called Yakhni. Then Yakhni is layered with cooked rice and is given to dum (steaming). I used to give this dum over a normal hot plate until one of my friends gave me this great idea of giving "dum" in an oven! Believe me, it tastes wonderful with a typical smoky aroma which a characteristic of this Biriyani. So here goes the recipe.
ingredients
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serves: 6
4 cups Basmati rice
5.5 cups Water
1/2 cup Oil
2 stick Cinnamon, inch sized
3 Cardamom
1/2 cup Mint leaves
2 tsp Salt
1 kg Lamb
1.5 cups Oil
8 Onion (medium sized, sliced)
1 tsp Cumin seeds
3 tbsp Ginger Garlic paste
4 medium Tomatoes, sized, chopped
3 cloves
2 stick Cinnamon, inch sized
3 Green Cardamom
1 tsp Chilli powder, or to taste
6 tsp Coriander powder
500 g Yogurt
1 c Fresh Mint leaves, chopped
1 c Fresh Corriander leaves, chopped
1/2-1 tsp Salt
1 cup Corriander leaves, chopped
Lightly Oil Roasted Nuts
20 Nuts(Raisins, cashews, chopped Almonds, lightly roasted in a teaspoon of oil)- gms each
20 g Raisins
20 g Cashews
20 g Almonds, chopped
1 t Oil
1/2 cup water, in Saffron or Food colorant, orange red color and/or yellow color
1 large Lemon, juice
Servings Per Recipe: 6
Amount per Serving
Calories: 1350
- Total Fat: 74.4 g
- Saturated Fat: 22 g
- Trans Fat: 0.1 g
- Cholesterol: 132.5 mg
- Sodium: 1170.4 mg
- Total Carbs: 126.7 g
- Dietary Fiber: 11.4 g
- Sugars: 16.2 g
- Protein: 46 g
preparation

2. Stays good for 2 or 3 days in a refrigerator.
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