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Fragrant Lamb Biryani

With  Jasbir Kaur

Fragrant Lamb Biryani

Dry spices (powder)
1 tablespoon coriander seeds
1 tablespoon cumin seed
2 table spoon fennel seeds
1 table spoon black pepper
2 table spoon turmeric
1 table spoon of red chilli powder (increase to make it spicy) 
1/2 table spoon of Garam masala

Whole spices
1 ea cinnamon stick
2 ea star anise
2 ea big cardamom
4 ea small green cardamom

Fresh ingredients
2 large red onions
3 cm ginger
3 cloves of garlic
2 ea green chilli
1 bunch coriander
1 bunch mint

1 table spoon of oil
1 table spoon of ghee (Indian clarified butter) 
1/2 cup Tomato paste
600 - 700 gm lamb boneless (cut into cubes  2 -3 cm)
 200gm plain  yogurt
50 gm roasted cashew
50 gm raisin
1 bottle kewra water
1 ea sheet puff pastry
Salt to taste

For Rice
2 cups of basmati rice
4 cups of water
1 bay leaf
2 ea green cardamom

For dry spice powder 
Dry roast all the seeds in a non stick and then mix them powdered spices and grind to form dry powder (in a mortar and pestle)

For rice
For rice, divide the rice, place rice in a rice cooker and add water with bay leaf and green cardamom and cook according to rice cooker instruction.
And the other half with turmeric (1/2 tsp) powder to it yellow colour rice.

For lamb curry
Heat oil in large sauce pan, add oil and ghee add all the whole spices, once you hear crackling sound add green chilli, chopped onion cook till brown.
Add chopped ginger, chopped garlic and cook till brown .
Add tomato paste and cook till you can see oil.
Once cooked, add dry spices to the mix and cook.
Add  lamb to sauce pan and cook till done

To assemble 
Add layer of rice followed by lamb curry and yogurt and chopped mint and coriander, cover the dish and repeat the layers.
Drizzle kewra water and cove the dish with puff pastry.
Bake it in the oven till pastry is cooked.

(Broadcast: 27 Apr 2012)