An authentic family direction for Best Pakistani Lamb Biryani Recipe from created in Asian country by Benazir’s kitchen. Traditionally served for special occasions, this comforting baked dish mixes an expensive curry with delicate basmati rice.
Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason.
Pakistani Lamb Biryani Recipe
biryani is famous all occasion, especially a wedding, It simple Authentic recipe, I am using whole spice, cardamom, cloves, star anise, and long grain Basmati rice, good quality lamb, or Mutton using for biryani.
Hyderabadi Dum Biryani
or Hyderabadi Dum Ka Biryani traces its roots back to what referred to as Nizami food.
Hyderabadi biryani is made for raw meat, cook with rice slow flame. you can choose chicken or lamb, make both of recipe tasty. serve with bagara baingan.
Hyderabadi culinary art takes pride of place in Southern or South Central Bharat.
Biryani was arguably the confluence of Persian invaders,
Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, the Inter-marrying and sheer love of good food.
Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you confer with an authority of Indian food
When did the guy ask you what quite Biryani does one prefer? You walk into deep territory my friend – Kachhi Gosht ki Biryani and Pakistani Biryani?
Both types of Biryani awesome taste, different spices using, make for real
taste of Pakistani lamb biryani, today I am making best lamb biryani, easy
to make a home, it my own best recipe.
PrintBest Pakistani Lamb Biryani Recipe
Pakistani Lamb Biryani Recipe is easy to cook and tasty recipe.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 10 1x
- Category: Main Course
- Cuisine: Asian, Indian, pakistani
Ingredients
- 2 KG Lamb Meat Cut Into cube with bone
- 1 tbsp Coriander powder
- 1 tbsp Cumin powder
- 1 tbsp Cadaman powder
- 1 tsp Yellow color
- 1 tbsp garam Masala powder
- 1 tsp Black Cumin Seed
- 1 1/2 tbsp Red Chili Powder
- 2 tbsp Ginger Garlic paste
- 1 Cup Yogurt
- 4 Tomatos
- 4 Onions
- 1 Cup Oil
- Salt To Taste
- FOR RICE
- 1 1/2 KG Long Grain Basmati Rice, Wash And Soak 1 Hour
- 2 TBSP whole spices cloves, cinnamon, star anise, whole cumin seed, salt.
- FOR ASSEMBLE
- 4 Whole Green chili cut pieces
- 1 Cup Mint Leaves
- 1 Cup Dry Plums
- 1/2 Cup Oil
- 1 tsp Green Cadaman Powder
- 1 tsp Nutmeg and mace powder
- 1 tbsp Salt
- 1 Cup Whole Milk add yellow color
Instructions
- In a large bowl add lamb meat, allspice powder, yogurt, tomato cut into cube.
salt, ginger garlic paste, mix well all together and marinate 1 hour.
I am using pressure cooker add oil, and slice the onion, fry until golden brown, then add marinated the lamb, add 1 cup hot water, cook until meat
tender soft, keep it side.
Meanwhile, In a large pot add water, become once boil add all whole spices
cloves, cinnamon, star anise, whole cumin seed, salt.When a become boil water adds all rice and cooks 3/4 rice done, then strain all water.
FOR ASSEMBLE
In a large pot add half rice spread all over in a pot, then add all cooked
meat spread all over the top rice, add all green chili, dry plum, cardamom
powder, nutmeg, mace powder, then again add the remaining rice.
Add half cup oil and whole milk with color over the top close the lid.
Simmer time 30 min.
After 30 min ready to eat Pakistani lamb biryani.
Serve hot with fresh salad, yogurt raita
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