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Below is the recipe for lamb biryani:

LAMB BIRYANI
From “Savoring the spice coast of India” – Maya Kaimal

Biryani, a rice and meat casserole, came to India from Central Asia by way of the Mughals, who ruled much of

India from the sixteenth to eighteenth centuries. To this day it is considered one of India’s most elegant

dishes, and is particularly popular in NorthIndia. This version, with South Indian touches like

coconut and curry leaves, is the pride of the Mappila (Kerala Muslim) community and a mainstay at Muslim weddings.

Masala
3⁄4 cup unsweetened coconut
2 teaspoons white poppy seeds (optional)
10-12 fresh curry leaves (optional)
1 to teaspoons chopped fresh green chili (Serrano or Thai), according to taste
3 tbsp vegetable oil
3 tablespoons Ghee
3 cups thinly sliced onions
1 tablespoon minced garlic
1 tablespoon minced ginger
Ground masala
2 teaspoons coriander
1 teaspoon cumin
1⁄2 teaspoon black pepper
1⁄4 teaspoon cayenne
1 1⁄2 teaspoon Garam Masala (see below)
2 teaspoons salt
1⁄4 cup plain yogurt
2 tablespoons fresh lime juice
2 cup chopped fresh cilantro
1⁄2 cup chopped fresh mint
2 lbs boned leg of Lamb, cut into 3⁄4” cubes (about 4 cups)

Rice
3 cups basmati rice
2 teaspoons salt

Garnish
2 tablespoons vegetable oil
2 tablespoons Ghee
2 cups thinly sliced onions
1⁄2 cup broken cashew pieces
1⁄2 cup golden raisins
4 large hard-boiled eggs, halved

1. In a blender or mini food processor combine the coconut,
poppy seeds, curry leaves, green chili, and 1⁄2 cup water (or
more) to make a paste like thick pesto. Set aside.

2. Heat 3 tablespoons oil and 3 tablespoons ghee in a wide
frying pan over medium high heat. Add 3 cups onions and sauté
until the edges are lightly browned. Put in the garlic and ginger
and continue frying about 3 minutes, until you smell the aroma
and the onions are brown. Stir in the ground masala, garam
masala, salt, and coconut paste and fry for 2 to 3 minutes. Add
the yogurt. lime juice, cilantro, and mint. Stir over medium
high heat for 2 to 3 minutes. Now put in the lamb pieces and
stir. When the mixture comes to a boil, reduce the heat, cover,
and simmer for 30 to 40 minutes, until the meat is tender. Stir
occasionally.

3. In a large bowl, wash the rice in many changes of water until
the water no longer appears cloudy. Drain thoroughly.

4. Prepare the garnish by heating 2 tablespoons oil and 2
tablespoons ghee in a frying pan. Add the 2 cups onions and fry
over medium-high heat, stirring constantly, until they turn deep
reddish brown and crisp (10 to 15 minutes). Remove the onions
to a plate with a slotted spoon. Fry the cashews in the
remaining oil until brown. Remove the nuts with a slotted
spoon and repeat with the raisins. Set aside.

5. Prepare the rice by combining the 2 teaspoons salt, the
drained rice, and 5 cups water in a large heavy pan with a tight-
fitting lid. Bring to a boil, cover, and simmer 20 minutes on low
heat. Remove from the heat.

6. Preheat the oven to 350 degrees F.

7. Fluff the rice and spread one third of it in the bottom of a
casserole or Dutch oven with a tight-fitting lid. Sprinkle one
third of the fried onions, cashews, and raisins on top of rice,
then add half the lamb mixture. Continue to layer with one
third of the rice, one third of the garnish, all the remaining
lamb, and finally the last third of rice. Reserve the last third of
the garnish for later. Seal the top with foil, then place the lid
over the foil. Bake for 30 minutes.

8. Spoon onto a large platter and garnish with the remaining
fried onions, cashews, and raisins. Place the halved boiled eggs,
yolk up, around the edges of the platter. Serve immediately.

RECIPE MAY BE PREPARED IN ADVANCE THROUGH STEP 4.
PREPARATION TIME: 1’/2 HOURS
BAKING TIME: 30 MINUTES
SERVES: 8 TO 10

GARAM MASALA
4 whole pieces star anise
2 teaspoons fennel seeds
2 teaspoons ground cinnamon
2 teaspoons ground
2 teaspoons ground cardamom
1 teaspoon ground nutmeg.

1.Place the star anise in a coffee grinder and grind to a fine
powder. Measure out 2 teaspoonfuls, reserving the rest for
another use.
2.Grind the fennel seeds in the coffee grinder to form a fine
powder.
3.Combine all the ingredients and store in an airtight jar away
from the light. It will keep for 6 months.

YEILD: 1⁄4 cup

ntaskar in Home Cooking