06 Main Lamb - Lamb Biryani Big pot - serves 20
8 Kilogram Lamb
24 Onions
2 Cup Olive oil
40 Units Potatoes
1 Litres Olive oil
16 Cup Rice
3 Litres Water
4 Cup Masoor
2 Litres Water
4 Teaspoon Saffron
1 Cup Boiling Water
16 Teaspoon Red Chillies (Wet)
8 Teaspoon Red Chillies (Dried)
8 Teaspoon Red Masala
2 Cup Lemon Juice
1/2 Cup White Vinegar
2 Cup Buttermilk/Yoghurt
12 Teaspoon Salt (to taste)
2 Teaspoon Tumeric
8 Teaspoon Fine Coriander
2 Teaspoon Fine Cumin
4 Teaspoon Whole Cumin
8 Tablespoon Olive Oil
8 Tablespoon Ghee
2 Cup Peas
6 Whole Hard boiled Eggs
1 Litres Water
1. Slice the Onions thinly and fry small quantities until golden crsip, remove from oil and allow to dry on paper towels.
2. Peel and cut Potatoes into halves and fry then set aside.
3. Boil the rice until almost cooked but firm then set aside.
4. Boil the Masoor until tender then set aside.
5. Soak the Saffron in boiling water.
6.1 Mix all the spices with lemon juice, and yoghurt into a paste.
6.2 Add 1/3 of the Onions.
6.3 Add half of the diluted Saffron.
7. Use half this mixture to marinate the lamb.
8..1 The remaining half of this mixture must be mixed into 2/3 of the rice together with another 1/3 onions, 2 cups masoor and 3/4 cup peas.
8.2 The remaining 1/3 of the Onions must be mixed with the 1/3 of rice and 1/4 cup peas and 1 cup masoor.
9. Boil eggs until hard and set aside.
PREPARING THE POT
10. Coat the bottom of a pot with the Oil and layer with sliced potatoes.
11.. Sprinkle masoor lightly to fill the gaps.
12. Place the pieces of lamb on top of the potatoes.
13. Ensure that the pot is large enough that the mutton forms a single layer; Otherwise use an additional pot.
14. Add the spiced rice mixture then place potatoes into the rice.
15. Add the plain/onion rice mixture on top of this with the remaining potatoes.
16. Pour the remaining Saffron mixture and ghee over this.
17. Place the Eggs on top of the rice.