Lamb Dum Biryani Recipe
Lamb Dum Biryani Recipe. An unsurpassed most loved dish for the people who loves to glut on non-veggie lover food, this Lamb Dum Biryani Recipe is genuinely heavenly and can be ready on events commemoration, smorgasbord, and pot karma. Cooked utilizing very much marinated sheep, basmati rice, onion, yogurt, coriander leaves, mint leaves and a melange of entire and ground flavors; this biryani formula is cooked utilizing dum strategy.
Brimming with sweet-smelling flavors and mouth-watering taste, this Lamb Dum Biryani formula will be cherished by individuals of all age gatherings. Attempt it and appreciate with your friends and family!
Elements of Lamb Dum Biryani Recipe
500 gm lamb
2 tablespoon refined oil
1 tablespoon garlic glue
3/4 cup cut onion
1/2 cup yogurt (curd)
1/4 cup mint leaves
1 tablespoon milk
1/2 teaspoon star anise
1/2 teaspoon clove
1 tablespoon ginger glue
4 cups water
3 cup drenched basmati rice
5 green stew
1/4 cup coriander leaves
1 squeeze saffron
1/2 teaspoon kasoori methi
1/2 teaspoon dark cardamom
1/2 teaspoon straight leaf
For Marination
4 teaspoon salt
2 teaspoon red stew powder
1 teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon garam masala powder
2 teaspoon lemon juice
Lamb Dum Biryani Recipe
Instructions to make Lamb Dum Biryani Recipe
Stage 1
To set up this simple formula, first you want to set up the marinade. For the equivalent, take a little bowl and combine as one salt, red bean stew powder, garam masala powder, coriander powder, turmeric, lemon juice and a teaspoon of oil. Knead the sheep and allow it to marinate for 60 minutes. A short time later, get ready saffron milk by combining as one saffron and milk in a little bowl and keep to the side till required.
Stage 2
Following 60 minutes, add marinated sheep alongside some water to a strain cook. Blend once to weaken the marinade and close the top, cook for 4 whistles on medium fire.
Stage 3
Presently, bubble 4 cups of water for rice in a profound lined dish alongside one teaspoon of oil, a teaspoon of salt and entire garam masala – star anise, sound leaf, clove and dark cardamom (depart a little for sauteing). Then, add 3 cups of absorbed basmati rice the dish and cook till 80% done, then strain the additional water.
Stage 4
Put an alternate dish on medium fire and hotness oil in it. When the oil is sufficiently hot, add cut onions in it alongside the leftover entire flavors, and ginger-garlic glue. Saute briefly and afterward add cooked sheep to it alongside green chillies and yogurt.
Stage 5
Then, at that point, add coriander leaves, mint leaves, and kasoori methi in the skillet. Add bubbled rice over this and a couple of drops of saffron milk. Then, add a couple of coriander and mint leaves on top and cook (dum strategy) on low fire by covering with a weighty top for 40 minutes. Once done, switch off the burner and serve hot!
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