Lamb Biryani (27.10.16)

Jameela Cooking&baking Creations
Recipe credit by Jameela Sayed

INGREDIENTS
1kg lamb pieces
1tbls ginger garlic paste
1tbls lemon juice
2 tsp salt
1/2 tsp tumeric
3 tsp chillie powder
1tsp dhana jeero power
1tsp gurum masala.
2 tsp crushed jeero
4 whole elachi
2 stick cinnamon
1tsp hole jeero
1/2tsp zaffron essence
1 curryspoon fried onions ( use readymade)
1/2 cup maas
3 grated tomatoes
1grated onion
1satchet tomato paste
1/4 cup fresh cream
Few green chilie
4 medium potatoes cut up, coloured with egg yellow food colour and fried
1cup boiled masoor (boil with 1/4 tsp tumeric and 1tsp salt)
21/2 cups rice (precookd )
1curry spoon ghee
2 curry spoon oil
For top of rice
2 tbls ghee
1/4 tsp zaffron essence
1 tbls fried onions
1/2 cup water

Method:

Marinate lamb with all the ingredients beside potatoes, masoor and rice. Put oil and ghee in pot and heat. Add lamb and cook for half hour. Add potatoes and cook for further 20 minutes. Sprinkle masoor over. Cover with a layer of foil. Make holes on foil with a knife. Place pre cooked rice over foil. Drizzle ghee, zafron and fried onion over rice Sprinkle water over rice. Turn sides of foil over rice. Steam in pre heated oven 180 for 1 hour.

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