My Mum's Biryani is. to. die. for. It is loved by all 6 of us siblings and our friends too. It is vibrant, aromatic and full of rich aromatic flavour. You can use either Lamb, Chicken or Veg in this recipe.
2.5kg Lamb ShoulderCut into 1 inch pieces, Bone in
2Cinnamon Sticks
2Bay Leaves
4Peppercorns
3Cloves
4Cardamom PodsLightly cracked open
½OnionRoughly chopped
Salt
1/4 tspGinger Paste
1/4 tspGarlic Paste
Curry
150mlVegetable or Sunflower Oil
6OnionsSliced finely
2Cardamom Pods
2Cinnamon SticksSmall
2Bay Leaves
1Star AniseOptional
1 ½tbspDry Fenugreek or use small handful fresh Fenugreek Leaves
3 tspGinger Paste
3tspGarlic Paste
3tspGreen Chili Paste
800gTomato tinPureed
2tspCumin Powder
2tspCoriander Powder
3tspRed Chilli Powder
2 - 3tspSaltAdjust to your taste
2tspTurmeric Powder
1tspGround Cardamom
2tspFennel Powder
1tspGaram Masala Powder
1 tspMace
Rice
10cupsRice
Enough boiled water to cover the rice plus 1 - 2 inchesAround 20 cups
1/2Onion diced
4Peppercorns
2Cloves
2Bay Leaves
1Cinnamon Stick
3Cardamom Podscrushed
1/4tspGarlic Paste
1/4tspGinger Paste
Salt
Toppings
HandfulCoriander LeavesChopped
HandfulFried Onions
Orange Powdered Food colour
Instructions
Saffron Milk
Soak Saffron in Milk and set aside.
Potatoes
Heat OIl. Once hot, deep Fry Potatoes till golden brown then drain on kitchen paper.
Lamb
Boil meat with whole Spices (Cinnamon Sticks, Bay Leaves, Peppercorns, Cloves, Cardamom) Onion, Salt, Ginger and Garlic until tender. In this case it was lamb that took 45 - 50 minutes to become tender. (Test with fingers). I did not add water but keep checking to see if water is needed.
Curry
Heat Oil. Once hot add Onions. Brown Onions with whole spices (Cardmom, Cinnamon, Bay Leave, Star Anise) until a deep golden brown.
Add Fenugreek, Garlic, Ginger, Green Chilli and cook until fragrant.
Next add pureed Tomatoes, Cumin Powder, Corainder Powder, Red Chilli Powder, Salt, Turmeric Powder, Ground Cardamom, Fennel Powder, Garam Masala Powder and Mace.
Cook for 7 - 10 minutes on high.
Add the meat. Cook covered on low until the oil separates out at the sides. About 20 minutes. Add the Potatoes
Rice
Meanwhile par cook the rice with all the ingredients listed underneath the 'Rice' section - around 10 minutes. Then drain and set aside.
Layer
Add foil to bottom layer of pot. Layer the Rice and meat in alternate layers adding blobs of butter, fried onions, saffron and coriander in between until everything is used up.
Add some colour to the final layer if you wish by diluting powdered colour in water and sprinkling over the top of the rice.
Cover the pot with a layer of foil and a lid and cook over a low heat for about 1 hour. You can also do this in the oven.
Notes
top tips and notes
Whole Garam Masala – Cooking this in the oil with the onions makes the most of it’s flavour and aroma.Slow Cooking – Take your time with each layer because this is what makes it so special!Caramelising onions – means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don’t burn.Whole Garam Masala – Cooking this in the oil with the onions maximises it’s flavour and aroma.Rice – I use long grain, aged Basmati rice in this recipe. I like Tilda or Mustafa rice because it is less likely to clump together.Salt – I only add salt to the chicken layer here and that may seem odd but it works fine. Taste as you go – Once the chicken layer is done, taste it and adjust before layering.Kewra Water – A lot of people, add rose water or kewra water to the top layer of Biryani recipes but I don’t really like it so I avoid it.Eggs – You can add serve this Biryani with boiled eggs.Serve – This recipe is perfect served with Papadum, Pickles (Achaar), Kacumbur (Salad) and Raita. I love this Onion one.
reheating and storing biryani
This Biryani lasts covered in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months. Rice must be piping hot when reheated.
How to make a smaller quantity - for 6
Ingredient quantities for 6:Saffron Milk4 strands Saffron30 ml MilkPotatoesOil for deep frying2 Potatoes peeled and chopped into 3 cm cubesLamb1 kg Lamb Shoulder1 Cinnamon Stick1 Bay Leaf2 Cloves2 Cardamom PodsSalt1 tsp crushed Ginger1 tsp crushed GarlicCurry2 tbsp Oil1 large OnionLarge pinch Fenugreek1 tsp crushed Ginger1 tsp crushed Garlic1 tsp crushed Green Chilli240g Pureed Plum Tomatoes1 tsp Ground Coriander1 tsp Ground Cumin1 tsp Ground Red ChilliSalt1/2 tsp Ground Turmeric1/4 tsp Ground Cardamom1/4 tsp Ground Fennel1/4 tsp Ground Garam Masala1/8 tsp Ground MaceRice3 cups Rice6 cups Water1/4 Onion, diced1 Peppercorn1 Clove1 Bay Leaf1 Cinnamon Stick1 Cardamom Pod3/4 tsp crushed Garlic3/4 tsp crushed GingerSaltInstructionsThe instructions for the smaller quantity remains the same but you will need to cook it for less time once covered with foil. (20 - 30 minutes).