Lamb-Hogget-Mutton Biryani

Iron rich food – lamb, lamb and more lamb !!

Give Thanks ! Thanksgiving is finally here. Wanted to make some delicious, healthy and vitamin rich entrée..

Washed pieces of lamb with salt and turmeric under tap water. Marinated the pieces by adding cloves, cardamom, cinnamon sticks, ginger, garlic, turmeric, red chilli powder and coconut powder.

Chopped onions, green chillies and sauteed with potatoes and mushrooms. Added biryani leaves and tomato to it and sauteed for a little longer.

Dumped the lamb pieces into the mixture and added water and salt and covered the pressure cooker until the mixture was thoroughly cooked. Once finished sprinkled the curry with freshly chopped coriander leaves.

Sauteed finely chopped sweet onions.

While the lamb was being cooked, washed basmati rice and cooked it until the rice was 3/4th done. Also in a small cup took some warm milk and added red/yellow color to it.

Took a baking tray and placed a layer of rice at the bottom and dripped colored milk randomly on the rice layer. Put a layer of the cooked lamb-mushroom-potatoes on that layer. Again added a layer of rice, colored milk and cooked lamb-mushroom-potatoes. Repeated the process until the tray was full. Finally topped it off with sauteed sweet onions. Covered the tray with an aluminum foil and placed in the oven for about 15 minutes @ 375 degrees.

Yummy lamb biryani was ready to be served hot & spicy and mouth watering.

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© 2011 . KRL®


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