Pakistani Lamb Biryani

An authentic family direction for lamb biryani or mutton biryanifrom 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.

Many types of biryani

Pakistani lamb biryani is famous all occasion, especially wedding, It simple

Authentic recipe, using flavors full whole spice, cardamom, cloves, star anise, 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.

It was a staple Khandaani dish that was found on the tables of Nizami banquets within the days of the unfold of Mughal culinary art or what could also be referred to as Deccan cuisine.

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 home, it my own best recipe.

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Best Pakistani Lamb Biryani Recipe

Pakistani Lamb Biryani Recipe is easy to cook and tasty recipe.

Course Main Course

Cuisine Asian, Indian, pakistani

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10

Calories 500kcal

Author Benazir’s kitchen

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 

  
  

  
  
  

Video

Summary

Reviewer

Benazer's Kitchen

Review Date

2019-04-18

Reviewed Item

How To Make Best Pakistani Lamb Biryani Recipes

Author Rating

5