Lamb Biriyani

Method one step at a time, with timers in the app

1. Wash the rice till the water turns clear and let the rice soak for at least 30 mins.⏱ 30 min
2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste.
3. For the green chilli slice it midway to maintain it in one piece.
4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat.
5. Add the onions and saute for around 3 min.⏱ 3 min
6. Add the tomatoes, ginger and garlic paste and saute for another 3 min.⏱ 3 min
7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt.
8. Turn the heat up to high and add the green chilli, turmeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min.⏱ 40 min
9. Ensure that the pot does not run out of water and top up with more if required.
10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water).
11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot.
12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required.
13. Now with a lid on, let the pot simmer for another 10 mins.⏱ 10 min
14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy!