Lamb Biryani

Malzemeler

• 500 g Lamb leg (cubed)
• 400 g Basmati rice
• 3 large Onions
• 100 g Greek yogurt
• 1 pinch Saffron
• 2 tsp Garam masala
• 2 tbsp Ginger-garlic paste
• 3 small Green chilies
• 3 tbsp Fresh mint
• 3 tbsp Ghee

Talimatlar

1. 1

   Marinate lamb in yogurt, garam masala, ginger-garlic paste for 30 min.

2. 2

   Fry sliced onions until deep golden. Reserve half for topping.

3. 3

   Cook lamb with remaining fried onions until nearly done.

4. 4

   Par-cook rice. Layer rice over lamb. Add saffron milk and mint.

5. 5

   Seal pot and cook on low heat (dum) for 25 minutes.

6. 6

   Top with reserved fried onions. Serve with raita.