This biryani recipe is the ultimate celebration dish combining powerful spices and flavours, rich and tender lamb, in jewels of Kohinoor’s basmati rice. This biryani recipe is certainly worth the effort and is great for Eid.

Ingredients

600g diced lamb, preferably on the bone
400g Kohinoor Platinum Basmati Rice
2 tsp ginger paste
2 tsp garlic paste
200g onions, sliced
50ml oil
50g ghee (or butter)
1 tsp red chilli powder
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp fennel powder
1/2 tsp ground cardamom
1/4 tsp mace powder
100g yoghurt
150ml milk
10ml kewra flower water
10ml rose water
1/4g saffron, soaked in 20ml water
5ml yellow food colouring
Lamb Spices
4 cardamom pods
2 cinnamon sticks
1 mace
4 cloves
Rice Spices
2 green cardamom pods
4 cloves
2 bay leaves

Method

  • In lukewarm water, wash the Kohinoor Basmati rice and allow to soak for 30 minutes.
  • In a thick bottom pan, heat the oil and add the sliced onions. Lightly fry until golden brown and then remove from the pan, keeping to the side for later.
  • In the hot oil, add the lamb spices and fry until they start to crackle.
  • Add the lamb and sear until lightly browned.
  • Add the ginger and garlic paste, frying for a few minutes. Then add the yoghurt, chilli powder, ground coriander, ground cumin, fennel powder, and salt to taste.
  • Then add 100ml water and half of the fried onions.
  • Cover the pan on a low-medium heat to slow-cook the lamb.
  • After 30 minutes of slow cooking, the lamb should almost be done.
  • Add in the milk, and half of the ground cardamom and half the mace powder.
  • Remove the lid and allow the sauce to reduce.
  • In a separate saucepan, bring 2 litres of water to the boil and add in the rice spices with 1 tsp of salt.
  • Drain the basmati rice and add to the boiling water.
  • Cook for 6 minutes and then drain the rice in a sieve.
  • Once the lamb is cooked and the sauce has reduce, add the remaining ground cardamom and mace powder, as well as the kewra flower rater, rose water, and ghee.
  • Add the partially cooked rice on top of the lamb and sprinkle with the yellow food colouring, saffron water, and then the remaining fried onions.
  • Put a sheet of kitchen towel on the rice and the lid, keeping the pan on high heat for 5 minutes.
  • Reduce the heat to very low and cook for a further 15 minutes.
  • Give the biryani a good mix and served with red onion and raita.
kohinoor basmati rice

Kohinoor Platinum Basmati Rice

Kohinoor Platinum Basmati Rice from the valleys of Himalaya has a subtle sweet flavour and divine nutty aroma, making it the perfect partner for all Special Occasions

1 COMMENT

  1. Thank you for sharing this delightful recipe. I can hardly wait to try it.

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