For the Rice:
4 black cardamom
3 cinnamon sticks
2 bay leaves
1 teaspoon salt
5 cups water
2 teaspoon ghee
2 teaspoon lemon juice
2 cups brown basmati rice (Indian standard measuring cup of 200 ml / 8 oz capacity)
Brown basmati rice
Wash and clean rice and soak it in 3 cups water 20 minutes. Drain rice.
Boil 5 cups of water in Rice cooker. Add cinnamon, cardamom, cloves, bay leaves and salt. When water starts boiling vigorously, add drained rice, lemon juice and ghee. Cook till done (Or cook rice normally with above ingredients and drain out water. Please do not overcook rice).
For the fried onions, raisins and cashew nuts:
2 tablespoon ghee
1 onion, finely sliced (1 big size or 2 small size)
2 tablespoons cashew nut (splits) or 8 nos
2 tablespoons raisins 12 nos
In a frying pan / karahi, heat ghee on a medium heat. Add finely sliced onions and fry till golden color and crisp on a medium to low heat. Carefully remove from ghee and keep in a separate container.
Add cashew nut splits and fry until golden color on a medium to low heat. Remove and keep aside.
Add raisins and fry until golden color on a medium to low heat. Remove and store it an air tight container.
For the Lamb Masala / Mutton Masala:
½ teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoon thick curd / yogurt
Wash and clean lamb pieces. Drain out water thoroughly. In a wide bowl, marinate lamb pieces with turmeric powder, red chilli powder, thick curd and salt. Cover and keep aside for half an hour.
2 tablespoon oil
4 onions, thinly sliced
2 tablespoon ginger – garlic paste
3 well ripe tomatoes, chopped
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 ½ teaspoon coriander powder
Marinated lamb pieces
¾ teaspoon salt (or to taste)
1/4 teaspoon clove powder
1/4 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
1 1/2 cup / 300 ml water
8 tablespoon chopped coriander leaves (malli), wash and clean coriander leaves and chop finely (reserve 1 tablespoon)
1 tablespoon lemon juice
Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix).
Heat oil in a pan or karahi on a medium heat. Add sliced onion and fry till golden color.
Add ginger – garlic paste and fry for 1 – 2 minutes until raw smell disappears.
Add chopped tomatoes and fry for 5 – 7 minutes until well combined and thickens.
Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the water dries up and well combined with other ingredients.
Add marinated lamb pieces and fry for 8 minutes.
Add salt to taste, cardamom powder, cinnamon powder, clove powder, nut meg powder and 1 1/2 cup water (up to the level of lamb pieces). Mix all the ingredients well. Sprinkle chopped coriander leaves . Cover with a lid and cook on a medium heat for 45 minutes to 1 hour minutes until lamb well cooked.
Finally reserved 1 tablespoon chopped coriander leaves and lemon juice. Mix well.
Final dum preparation:
Maida dough for sealing (depends upon the size of the vessel)
2 tablespoon chopped mint and coriander leaves
Shallow fried onions, cashew nut splits and raisins
Extra 1 tablespoon ghee
In a heavy - bottomed vessel or biryani pot, spread a layer of chicken masala (including gravy) and half portion of cooked rice.
Make 2 layers with cooked rice and lamb masala. Sprinkle 1 tablespoon ghee, chopped mint and coriander leaves, shallow fried onions, raisins and cashew nuts.Gently put a wet towel over it.
Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed wide iron kadai. Keep biryani pot over it. Cook on a medium to low heat for 35 - 40 minutes. One can find a color change on the maida seal. Open the seal carefully. Mix well. Decorate with chopped coriander and mint leaves and shallow fried onions. Serve hot with Raita and pickle / pappadam / boiled egg.
For the raita:
1 onion, finely chopped (1 big or 2 small size)
1 tomato, finely chopped
1 cup (200 ml) thick curd / yogurt
1/4 teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves
Wash vegetables well. Chop finely.
In a bowl, mix chopped onions, tomato and thick curd. Add salt to taste. Sprinkle chopped coriander leaves. Serve with Biryani.