Ingredients
Lamb shoulder (boneless)-1kg; cut into large pieces, water-1-1 1/2cups (approx), vetiver water-a few drops FOR MARINADE: onion powder-2tsps, garlic powder-2 1/2tsps, ginger powder-1tsp, bay leaves-2, black pepper corn-10, whole garam masala-1tbsps, salt to taste FOR RICE: basmati rice-650gms, green cardamoms-4, clarified butter-2tbsps, salt to taste. OTHER INGREDIENTS: oil/ghee-4tbsps, sliced onion (fried)-40gms, potato-3;peeled and halved, black cumin seeds-1/2tsp, bay leaves-2, onion; chopped fine-150gms, garlic paste-20gms, ginger paste-1tsp, yogurt-80gms, cumin powder-1/4tsp, coriander powder-1/4tsp, chilly powder-1tsp, garam masala powder-1tsp, almond powder-1 1/2tbsps, mace and nutmeg powder-1/2tsp each, vetiver essence-a few drops, saffron-a few strands; crushed and soaked in 1tbsp warm milk, fresh cream-4tbsps, milk, chopped mint and coriander leaves, lemon juice-to taste.
Cooking Method
Step 1. Mix all the ingredients for marinade and rub the lamb pieces with this mixture. Keep aside for at least 2 hours. Wash and soak the rice for half an hour. Drain and cook the rice with cardamoms, ghee and salt till three-forth done.
Step 2. Put the marinated lamb in a pressure cooker, add water and pressure cook to give 2 whistles or till done. Open the lid and remove lamb pieces from the liquid and sieve the liquid for latter use.
Step 3. Heat ghee and season with black cumin seeds and bay leaves. When they are brown fry chopped onion. Add potatoes and boiled lamb pieces and stir a little. And garlic and ginger pastes, cumin-coriander-chilly powders and yogurt. Cook a little. Add reserved liquid and cook over high heat till oil separates. Add garam masala powder, mace, nutmeg, almond powder and vetiver essence. Mix well. Remove from heat.
Step 4. Place alternate layers of rice and lamb pieces. Sprinkle fried onion, chopped coriander and mint leaves, slited green chilies (optional) and lemon juice. Sprinkle saffron milk mixture and fresh cream. Add a few drops of vetiver essence with milk. Spread it over rice. Cover and cook till done. Open and serve the BIRYANI with RAITA.
Notes / Special Remarks
Step1- wash the rice. Drain out water. Rub the rice with ghee and vetiver essence and keep aside for half hour. Step2- Marinate the mutton/lamb with yogurt, ginger-garlic pastes, chili powder, cumin-coriander powders and salt. Set aside for 2 hours. Heat ghee. Add bay leaves and cumin seeds. Fry onions. Add meat and cook till oil separates. Add mace, nutmeg and garam masala and cook in a pressure cooker with little water till done. Remove the meat from the liquid and sieve the liquid. Step3- Mix the meat with rice. Add reserved liquid and cook in a rice cooker till done. Add fried onion, chopped mint and coriander and lemon juice. Mix gently. Serve with RAITA.
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