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Arcot style Lamb Biryani

Course: Main Course
Cuisine: Indian, Tamil Nadu

Ingredients

For the rice:

  • Long grained rice – 1 kg washed and drained
  • Red onion – 4-5 sliced thinly
  • Tomato – 4-5 sliced
  • Ginger paste – 1 ½ tbsp
  • Garlic paste – 1 ½ tbsp
  • Bay leaf – 2
  • Clove – 6
  • Cardamom – 6
  • Cinnamon bark – ½ inch
  • Peppercorns – 10
  • Green chillies whole – 10
  • Curry leaves – a handful
  • Coriander leaves – 1 cup chopped finely
  • Mint leaves – 1 cup chopped finely
  • Curd – 2 tsp
  • Turmeric powder – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Salt – to taste
  • Ghee – 3-4 tbsp
  • Oil – 2 tbsp

For the lamb:

  • Lamb/mutton pieces – 1 kg cut into curry sized pieces
  • Red onion – 1 sliced
  • Tomato – 1 sliced
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Turmeric powder – ½ tsp
  • Pepper – ½ tsp
  • Red chilli powder – ½ tsp
  • Garam masala – ¼ tsp
  • Salt – to taste

Instructions

  • Pressure cook the mutton pieces (2-3 whistles; meat should be 3/4th cooked) along with the rest of the ingredients and a little water till soft and tender.
  • Keep a large non-stick handi (deep-bottomed pan) on medium heat and add ghee and oil.
  • Once the oil has become moderately hot, add bay leaf, cloves, cardamom, cinnamon and peppercorns and crackle
  • Then add the sliced onions and sauté.
  • As the onion becomes translucent, add the ginger-garlic paste and sauté again.
  • Add curry leaves and whole chillies. Saute again.
  • Once the onions have turned golden brown, add sliced tomatoes and sauté again for 2 minutes on high flame.
  • Turn to medium heat and add chopped coriander leaves and mint leaves.
  • As the oil clears, add turmeric powder and red chilli powder.
  • Add curd and then lower the heat.
  • Next, add the cooked mutton pieces. Measure the broth and add this too to the masala.
  • Add the remaining amount of water (water: rice ratio is 2:1 if basmati or long grain rice is used.)
  • Add salt to taste and bring to boil.
  • Add the washed rice and mix well.
  • Turn to high heat and cook covered for 5 minutes.
  • Remove lid and mix well, turn heat to low and cook till the rice is done and all the water is absorbed.
  • Turn off heat and let sit for a while before removing the lid.
  • Garnish with chopped coriander leaves, fried onions and cashewnuts. Serve hot.