Lamb Biryani & Mirchi Ka Salan | Indian Food

Lamb Biryani with Micrhi ka Salan & Raita

Biryani is probably one of the favourite rice dish across the Indian sub-continent and in India. Biryani is basically a mixed rice dish with lamb curry combined with basmati rice. This lamb biryani that I have prepared is an easy home style lamb or mutton biryani that we enjoy at home, spicy yet not overpowered by any flavour. The meat is juicy, tender and the rice is perfectly flavoured. We enjoy our lamb biryani when served with Mirchi ka Salan and Raita as sides. 

Raita is basically curd or yogurt mixed with freshly grated vegetables salad, which acts as a cooler in case if the biryani is overtly spicy for your palate.

Mirchi ka Salan is a thick curry accompanying biryani as side. Salan is made with chillies and peanut sauce, which is often served with classic Hyderabadi biryani.

I hope you will enjoy this recipe just like we do and for any queries, do drop in your comments.

LAMB or MUTTON BIRYANI

Mutton Biryani

Ingredients:

1.    Lamb or mutton 750 grams

2.    Oil 1 cup

3.    Turmeric powder 1 teaspoon

4.    Raw papaya paste 2 tablespoons

5.    Ginger garlic paste 1 tablespoon

6.    Biryani masala 1 tablespoon

7.    Curd or Yogurt ½ cup  

8.    Onions 3 medium sliced

9.    Basmati rice 3 cups raw

10.Salt to taste

11.Chili powder 1 teaspoon

12.Bay leaf 2

13.Tomatoes 2 large puree

14.Coriander leaves chopped garnishing

Preparation

1.    First marinate the mutton or lamb for 4 hours or overnight with turmeric powder, raw papaya paste, ginger-garlic paste, biryani masala and curd.

P.S. Bring your marinated meat to room temperature if it was kept in refrigerator.

2.    Rinse your basmati rice and par boil it with less water in a cooked up to 1 whistle or open cook then drain the water. Ensure that the rice is aldente or 90% cooked.

3.    Heat oil in a deep pot, add your sliced onions then fry it until light brown on a medium flame. Take some of the onions out from your pot and keep aside.

4.    Add bay leaf and give it a quick stir then add your marinated lamb into the pot, salt to taste and chilli powder – stir frequently and open cook on high flame for 6 to 8 minutes

5.    Now lower the flame to sim and cover and cook for 40 minutes occasionally stirring in between.

6.    Add your freshly tomato puree, stir - cover and cook it for 10 minutes.

7.    Now add 1 cup of water and cook for 15 to 20 minutes- stir, cover and occasionally stir in between.

8.    Once the gravy thickens, add the cooked basmati rice and gently mix well together. Cover and cook for 10 minutes.

9.    Turn off the heat and then garnish with the fried onions and freshly chopped coriander leaves.

Lamb Biryani

MIRCHI KA SALAN

Ingredients:

1.    Green chillies 4 to 5 slit

2.    Oil 2 tablespoons

3.    Sesame seeds 1 teaspoon

4.    Ground nuts raw 1 tablespoon

5.    Desiccated dried coconut or copra 1 teaspoon

6.    Mustard seeds 1/4^th teaspoon

7.    Cumin seeds 1/4^th teaspoon

8.    Curry leaves 1 sprig

9.    Ginger garlic paste 1/3^rd teaspoon

10.Tamarind – 1 tablespoon paste or 2inch pod soaked in 1 cup of water.

11.Onion paste 2 small

12.Turmeric powder 1/4^th teaspoon

13.Garam masala 1/4^th teaspoon

14.Chili powder ½ teaspoon or less

Mirchi ka Salan

Preparation

1.    Take a pan and dry roast the raw ground nuts on low flame for 5 minutes continuously stirring. Now add the sesame seeds and continue stirring them together for 1minute and finally add the desiccated coconut and stir for 1 minute. Now pound the ground nut, sesame seeds and desiccated coconut in your grinder into a powder.

2.    Heat oil in the same pan, then add the slit green chilies, fry them until light brown and set aside.

3.    Now in the same oil, add the mustard seeds, cumin seeds and curry leaves- let them splutter on low flame for few seconds.

4.    Add ginger garlic paste and onion paste – stir and cook them for 4 to 5 minutes until the oil begins to separate.

5.    Add the grounded mixture of the ground nut, sesame seeds and desiccated coconut – mix them well.

6.    Add garam masala, turmeric powder and turmeric powder – mix them well then add your tamarind water. Stir and cook for a minute.

7.    Add 2 cups of water – stir them well and bring it to a boil. Let the gravy thicken until it achieves your desired consistency.

8.    Finally add your fried slit green chillies into the gravy and let it cook for a minute.

RAITA

Ingredients:

1.    Grated cucumber 2tablespoons

2.    Grated carrot 2tablespoons

3.   Yogurt or curd 1 cup or more

4.    Salt to taste

Preparation:

Mix all the ingredients in a bowl.

Raita

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