Hi anyone know a yum recipe for Lamb Biryani ?? cheers!?!

Hi anyone know a yum recipe for Lamb Biryani ?? cheers!?

and what could i put with it , cause we like something to dip in too!!

Here is what you need to make Lamb Biryani for two very generous servings:

* Around 300 grams of leg of lamb - chopped into small pieces.
* The usual chunks of frozen pulped garlic, ginger and chillie from your freezer.
* 2 teaspoons salt.
* 1 teaspoon haldi (turmeric)
* 3 teaspoons garam masala
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 dessert spoons of plain natural yoghurt
* A few dshes of vinegar


* 2 medium onions - chopped along the grain - long
* 4 smallish tomatoes - deseeded and chopped relatively finely
* 4 mediumish white mushrooms - chopped finely
* Pinch of cumin seeds
* 3 bay leaves.
* 1 mug of Basmati rice.

make sure the lamb pieces are chopped small - about the size of a heaped teaspoon each or thereabouts. And now for the action ...

Get a glass bowl. In it put the two dessert-spoons of natural yoghurt. Put in all the spices as per the amounts listed above including a few dashes of vinegar - and then stir it all up. (You can use chunks of frozen pulped garlic, ginger and chillie - then be sure to defrost the chunks by zapping then for 20 seconds on high power in the microwave first.)

Then add the lamb pieces and stir it all up so that every piece is coated well. At this point you have two choices: you can either clingfilm the bowl and stick it in the fridge for a couple of hours and let it marinate for a couple of hours

Slice and cut the onions vertically so you end up with long thin strips. Chop the mushrooms and tomatoes. The latter two things shound be done relatively finely. Also - get your bay leaves and pinch of cumin seeds ready for the stove-top action.

Put about 1 tablespoon of vegetable oil into a non-stick pan - on high flame - and throw in the cumin seeds. Wait until they start to splutter - and then add the chopped onions. Lower the flame to medium and fry this for around 10 mins until the onions are browned
Then add the chopped tomato - immediately followed by the marinated lamb. Turn up the flame at this point to high. Stir it all around, then add the mushrooms and the bayleaves. Ensure everything is mixed up. Stir-fry it on high heat for around 5 mins. Lower the flame so that the mixture is simmering - stick the lid on and let it slowly cook for around 20 or 30 minutes

Prepare the Basmati rice by washing it in cold water throughly several times
When the lamb is cooked tender - add the washed and drained rice to the pot

Now add a little water to the pot, only enough to cover the surface of the rice by just over half a centimetre. Then put the lid on. Bring the pot to fierce boil and then immediately transfer to a very-low-flame burner and let it simmer there for around 20 minutes. Stir gently after 20 min
Add some fresh coriander leaf

Do put the lid back on afterwards BUT let the whole pot sit there for 10 minutes

Then enjoy