Lahm Biryani | Emirati Meat Biriyani
Servings 4
Ingredients
- 400 gm mutton pcs with bones
- 1/4 cup chickpea lentils
- 10-15 almonds blanched
- 1 tbsp raisins
- 3 tbsp olive oil
- 1 large onion thinly sliced
- 1/2 tsp turmeric powder
- 1 tsp bezaar spice blend
- 1 tsp Kashmiri red chilli powder
- 1 large tomato chopped
- 1 tbsp tomato paste
- Salt and pepper to taste
- Coriander leaves for garnish
- 1 tbsp ghee
FOR RICE
- 1 1/2 cup basmati rice
- 1 clove
- 1 inch cinnamon
- 2 cardamoms
- 5-9 black peppercorns
Instructions
- Pressure cook the mutton with salt and pepper and set aside along with its stock.
- Pressure cook the chickpea lentils till done. Drain and set aside.
- In a large saucepan, boil lots of water with the whole spices and salt. Add the rice and cook till 90% done. Drain and set aside.
- In a cooking pan, heat olive oil. Fry the almonds and then the raisins. Drain and set aside.
- Add the onion and saute till golden brown.
- Add the spice powders and cook for a minute. Add in the tomato and tomato paste along with some salt and cook till nicely mashed.
- Now add in the mutton with the stock and the drained chickpeas and give a good toss. Adjust the seasoning and cook on low flame for around five minutes for the flavor to mingle.
- Now keep the flavor to the minimum. Top with the prepared rice. Sprinkle the fried almonds, raisins and coriander leaves on top. Drop the ghee in a few spots.
- Cover with aluminum foil and close the lid tight. Cook for around 15-20 minutes. Switch off and allow to rest for another 10 minutes.
- To serve, slowly fluff up the rice and serve warm with sides of choice.