Lamb And Lentil Biryani With Caramelised Onion Recipe

Cooking Directions

• STEP 1.Start by marinating the lamb with yogurt, ginger-garlic paste, and spices. Let it marinate for at least 1 hour.
• STEP 2.In a large pot, heat oil and add whole spices like cinnamon, cardamom, and cloves. Sauté until fragrant.
• STEP 3.Add sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
• STEP 4.Add the marinated lamb to the pot and cook until browned. Then add lentils, water, and salt. Cover and simmer until the lamb and lentils are cooked.
• STEP 5.In a separate pot, cook basmati rice until 70% cooked. Drain the rice and layer it over the cooked lamb and lentils.
• STEP 6.Sprinkle saffron-infused milk and ghee over the rice. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.
• STEP 7.Garnish with the reserved caramelized onions and serve hot with raita or yogurt on the side.

Cooking Tips

• Make sure to marinate the lamb for at least 1 hour to allow the flavors to penetrate.
• Caramelizing the onions slowly over low heat will give them a rich and sweet flavor.
• Soak the basmati rice for 30 minutes before cooking to ensure fluffy and separate grains.
• You can add some fried cashews and raisins to the biryani for extra texture and sweetness.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, sprinkle some water over the biryani and heat it in the microwave or on the stovetop until heated through.
• Serve the Lamb and Lentil Biryani with Caramelised Onion hot as a main course with raita or yogurt on the side.