Biryani

Ingredients

• Garlic 15 cloves
• Ginger 0 oz
• Dried Chili Pepper 0 oz
• Toasted Cumin Seeds 0 oz
• Cardamom 10 pieces
• Nutmeg ½ pieces
• Natural Yogurt 25 oz
• Lamb 5 lbs
• Ghee 10 oz
• Onion 5 oz
• Bay leaf 4 pieces
• Basmati rice 0 lbs
• Salt to taste

Step-by-Step Guide

Step 1

In a food processor or mortar, grind the garlic, ginger, dried chili, cumin, cardamom, and nutmeg into a smooth paste.

Step 2

Cut the meat into large pieces.

Step 3

Place the meat in a large bowl and season with salt.

Step 4

Add the spice paste and 600 g of yogurt to the meat, and mix well. Refrigerate for 2 hours.

Step 5

Finely chop the onion.

Step 6

In a small saucepan, heat 100 g of clarified butter and sauté the finely chopped onion for about 5-7 minutes, until it turns brown and crispy.

Step 7

Then transfer it to a paper towel to remove excess fat.

Step 8

In a deep skillet, heat 200 g of clarified butter and sauté the bay leaves for one minute. Then add the meat along with the marinade, season with salt, reduce the heat, and cook for 45 minutes.

Step 9

Cook the rinsed rice until it is half done, according to the instructions on the package. In a separate bowl, mix 150 ml of water, 4 tablespoons of melted butter, 100 g of yogurt, and salt.

Step 10

Spread the partially cooked rice over the meat without mixing it, then pour the yogurt and oil mixture on top, and sprinkle with fried onions.

Step 11

Cover with a lid and seal tightly with foil, then cook over low heat for 35-40 minutes.