Lamb Donne Biryani

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Whether you love cooking or not, love for food surpasses all woes. But with limited food delivery options and safety concern, cooking during this COVID-19 phase can be a task.  Here, we coaxed some chefs from Academy of Pastry & Culinary Arts to share some exciting, innovating, and easy to make recipes that you can try during your working from home days.

Ingredients –

Jeera Samba Rice 1 kg
Lamb Curry cut 1.5 kg
Onions (sliced) 500 grms
Tomatoes (sliced) 300 grms
Ginger Garlic Paste 200 grms
Curd 150 grms
Mint Leaves 1 bunch
Coriander leaves 1 bunch
Ghee 200 ml
Oil 100 ml
Bay leaf 2 grms
Cloves 2 grms
Mace 2 grms
Cardamom 2 grms
Star anise 2 grms
Turmeric Powder ½  tspn
Chilli Powder 2 Tblsp
Garam Masala powder 1 Tblsp
Salt to taste

Method of Preparation–

  1. Soak Jeera samba rice at least 20 minutes prior.
  2. Make fine paste of Mint and Coriander half bunch each and remaining half chopped and reserved.
  3. In a heavy bottom pan add Oil and Ghee together, once hot add all the whole spices.
  4. Once whole spices release the aroma add sliced onions and cook until it turns golden brown.
  5. Add ginger garlic paste and cook until the raw flavour is gone.
  6. Add some chopped mint and coriander leaves and fresh green chillies.
  7. Add Lamb curry cut and cook until the meat is sealed.
  8. Add Turmeric powder, chilli powder, salt & garam Masala powder and cook for about 15 to 20 minutes.
  9. Add sliced tomatoes and cook until the tomatoes gets completely mushy.
  10. Add curd and cook until the oil is released at the corners of the pan.
  11. Add the reserved Mint & Coriander paste and cook for another 15 minutes.
  12. Add lemon juice and Check for seasoning.
  13. Add water and bring it to boil. Check the lamb if cooked or need some time.
  14. Add in the soaked rice and stir well gently.
  15. Cook until the rice absorbs about 80% of water.
  16. Switch off the flame, add ghee and chopped coriander and mint on top and cover it with silver foil and cover it with lid.
  17. Place the cooking pot on hot grill under medium heat for about 20 to 30 minutes.
  18. Once done portion it in a serving bowl and serve hot.

By Chef Jagadish Purushothama

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