SHAHJHANI BIRYANI(LAYERED
RICE&LAMB)
This is a dish from
northern India and forms part of the cuisine introduced into India
by Mughals.
Lamb(pieces)- 2 1/2 kg.
Onion (sliced)-
60gm.
Ginger/Garlic paste-
45gm.
Poppy seeds (paste)
-9 gm.
Red chilies - 2nos.
Ground almonds-45gm.
Ground cumin-10gm.
Cardamom - 2.5 gm.
Cinnamon - 2.5 gm.
Nutmeg - 2.5 gm.
Ghee(clarifiedbutter)
38gm.
Yogurt - 112 gm.
Salt To taste.
RICE :
Longgrained rice-
1000 gm.
Water - 1920 ml.
Cinnamon - 2 gm.
Cardamom - 8 nos.
Rose essence-1tspn.
Vetivier essence-
2 drops.
Saffron strands-
2.5 gm.
The lamb
Blend onion, garlic and ginger with a little water till finely ground. Add almonds and other spices and blend for a few seconds. Heat ghee in a heavy bottomed pan and fry the blended masala over medium heat, stirring constantly. Add 1/4 cup water to pan and stir till liquid evaporates. Add salt and lamb pieces. Lower heat cover and simmer for 1 hour or till lamb is almost done. Adding water if required. Add beaten yogurt to lamb and cook for some time. Set aside.
The Rice
Wash rice several times in running water. Drain, add fresh water, salt, cinnamon, cardamom and black cumin. Bring to boil and cook till rice is almost done.
In a greased baking tray, Spread a layer of rice and cover with a layer of lamb. Cover with another layer of rice and add 2 tbspn of boiling water, sprinkling all over. Cook in hot oven for 20 mins, till rice turns fluffy. Serve hot.
Time taken -- 50 mins.
Serves -- 10.
