Lamb/Chicken Biryani Recipe requested by friends here

Lifestyle Parenting, Household Affairs and Cuisine corner
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Hi Guys ..

This recipe was a fabulous one , shared with us by our valuable friend here , Shab-e-Hijar. you can replace chicken with lamb for the lamb biryani .. but honestly lamb with bones took me three freaking hours to get cooked yesterday ( without the pressure cooker ) so I am never making the mistake of not using a pressure cooker for the lamb .. but if lamb gets cooked faster in your country then please by all means use this recipe and you will enjoy it ..

A link to the post by Shab incase you wish to view the pictures in a bigger format : http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/553216-biryani-competition-winner-announcement.html#post8846037

**For the Quantity of the biryani spices **( the ones that Shab took a picture of in a plate ) .. Following is what can be used, Shab said that she doesnt powder them, but I had powdered them and the aroma was awesome, so your choice really:
"Waise I used all those spices in three cups of rice in the following quantity of the whole spices :
One large flower Javetri or Mace
8 Cardamom pods
2 tsp saunf
one tsp powdered nutmeg
Half inch of cinammon stick
two flowers of Star Anise "

**Shab’s Recipe : **
"I made biryani without the shan masala today.it turned out finger licking good.. (according to my dad) :smiley:
here’s step by step recipe for you all sweet girls.

Marinade chicken with…
half cup of yogurt
2tsp of red pepper
2tsp of dhania powder
2tsp of salt or to taste
1/4tsp of haldi
juice of half lemon
( since i was trying it first time i used only half chicken.)
http://www.paklinks.com/gsmedia/thumbs/9503/Aye.jpg

soak one glass of rice and put it on side
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for masala.
http://www.paklinks.com/gsmedia/thumbs/9503/cee.jpg

saute the onion when they start to turn brown .. add 2tbs of crushed garlic,ginger and tomatoes.
let it cook for 10 min in pressure cooker.
http://www.paklinks.com/gsmedia/thumbs/9503/eee.jpg

add chicken to the masala and bhoonify it.
http://www.paklinks.com/gsmedia/thumbs/9503/eff.jpg

since biryani is all about khushboo .. we need to add some to our biryani
so add the powder of these in the bhoonified chicken.
http://www.paklinks.com/gsmedia/thumbs/9503/dee.jpg

Also add green chilies.
http://www.paklinks.com/gsmedia/thumbs/9503/gee.jpg

boil the rice
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layered the rice and chicken salan
http://www.paklinks.com/gsmedia/thumbs/9503/jay.jpg

cover and put it on dum for 20 min
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Mix the biryani( plz don’t mix it right after breaking the dum let it rest for 10 to 20 min)
http://www.paklinks.com/gsmedia/thumbs/9503/LL.jpg

…and the end result.
http://www.paklinks.com/gsmedia/thumbs/9503/mm.jpg

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Re: Lamb/Chicken Biryani Recipe requested by friends here

[QUOTE]
saute the onion when they start to turn brown .. add 2tbs of crushed garlic,ginger and tomatoes.
let it cook for 10 min in pressure cooker.
[/QUOTE]
10 min in pressure cooker.Wont it burn ?

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Re: Lamb/Chicken Biryani Recipe requested by friends here

Usually if you add just a splash of water and let it cook in the pressure cooker for 10 mintues it doesnt burn .. but if you are not an expert with the pressure cooker then I suggest you continue doing this in the regular pot ..

usually doing this in the pressure cooker saves time and masala gets prepared quickly .. specially when you are not using a blender to crush the onions before frying them ..

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Re: Lamb/Chicken Biryani Recipe requested by friends here

yummy will try soon inshaAllah!!!

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Re: Lamb/Chicken Biryani Recipe requested by friends here

I'll definitely try it :D

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Re: Lamb/Chicken Biryani Recipe requested by friends here

try it , its one of the best biryani recipes .. I literally stopped using all other recipes and now only do biryani the Shab-e-Hijar way :@:

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Re: Lamb/Chicken Biryani Recipe requested by friends here

Kindly tell me the dry spice names which has to be grind then add for aroma. Thanks.

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Re: Lamb/Chicken Biryani Recipe requested by friends here

Jias I mentioned them in the first first , but here they are again:

One large flower Javetri or Mace
8 Cardamom pods
2 tsp saunf
one tsp powdered nutmeg
Half inch of cinammon stick
two flowers of Star Anise

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Re: Lamb/Chicken Biryani Recipe requested by friends here

I use same recipe except marination. Moreover while boiling rice I add lemon juice and green chillies to it which gives a wonderful taste to biryani

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Re: Lamb/Chicken Biryani Recipe requested by friends here

CB can you please share how to make this without a pressure cooker? :teary1:

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Re: Lamb/Chicken Biryani Recipe requested by friends here

Sara, here you go:

  • Cooking the masala in the pressure cooker is optional , what the PC does is that it mashes the onion and the tomatoes really well .. but you can get that done in a pot as well .. After frying the onions and adding the tomatoes and masala as mentioned by Shab , add quarter cup water and cover the pot with its lid. Leave this on medium heat and dont uncover it unless you suspect its burning or sticking to the pan. if you are using non stick pan , keep the heat to the low medium. 6-10 minutes later check it , give it a stir and do the same again if the masala still hasnt mashed fully.

Basically the steam helps the masala soften up and break into finer texture ..

  • For the lamb, if its as "dheet" as Lamb here in the UK , then marinate it overnight only in yoghurt and garlic and not the spices .. when you are ready to cook and the above mentioned onion masala ready, add in the meat and start bhoono it .. you have to ensure it gets cooked at least upto 75% before you add all the spices that Shab mentioned in the marination step (red chilli pepper, dhania powder, salt, haldi and lemon juice ) and continue cooking until its 100% cooked and only needs a light dum to get to the touch and it shreds stage !

  • The reason why we are not adding spices at the marination stage is coz lamb takes ages to cook and by the time it cooks the spices will most definitely burn out and their aroma will be lost.

  • To cook lamb faster , bhuno it until its dark brown in color and then add in half cup water and cover the lid tightly. Stir only if needed so that the steam doesnt escape everytime you remove the lid. Keep adding water little by little and cooking it on steam and medium heat setting until it gets cooked .. If you add a few pinches of baking soda in it , it might help it get tender faster though.

Hope this helps .. let me know if any questions come to mind ..

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Re: Lamb/Chicken Biryani Recipe requested by friends here

Im not sure where from to get these all :bummer:

I know of saunf and cardamom but well those flowers and that nut-shell like something :blush: ??

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Re: Lamb/Chicken Biryani Recipe requested by friends here

Marinading meat (other than chicken or fish) in dahi rather hardens it, No? We always tenderize the meat before adding any khatta ingredient like dahi or tomatoes. It is said to harden the meat. I think the cooking time will decrease if you galofy the meat before adding dahi or tamatar. Just me two cents :blush:

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Re: Lamb/Chicken Biryani Recipe requested by friends here

Mirage , the flowers are called javitri in urdu .. and the round ball thing , nutmeg is called Jaifal in urdu , I am guessing both these would be very readily available in Paksitan :hmmm:

I dunno, about yoghurt hardening the meat, I have always been told that yoghurt tenderizes the meat , hence why we marinate in it so that if softens overnight … I guess someone here wil lbe able to help us out get to the bottom of this ..

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Re: Lamb/Chicken Biryani Recipe requested by friends here

ALthough I do use pressure cooker but I always use Onions grinded in the grinder and the texture of masala is so fine. Try this

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Re: Lamb/Chicken Biryani Recipe requested by friends here

^ yeah thats the best way , takes much lesser time for the masala to get done ..

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Re: Lamb/Chicken Biryani Recipe requested by friends here

ground raw onions taste different when cooked as compared to sliced fried onions when ground. taste might be slightly different but is different anyway.

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Re: Lamb/Chicken Biryani Recipe requested by friends here

yeah thats true .. the crushed onion becomes sweeter in taste while the thinly sliced retains its fried aroma even later on in the salan ...