Biryani Recipe..?

Question

Does anyone know an easy recipe for Dum Gosht Biryani? Lamb biryani?

I know that you can buy the spice / sauce packets at the grocery store. Do these work ok? I am just looking for something quick and easy.

Answer 1

I've never made this but here's a recipe that I found, it even has pictures to help you along the way....

http://www.route79.com/food/lamb-biryani.htm

Answer 2

Lamb/mutton Biryani

4 servings 1¼ hours 10 min prep

1 lb mutton or lamb, cubed
2 cloves
2 big black cardamom pods
2 small green cardamoms
1 cinnamon stick
1 bay leaf
2 teaspoons shah zeera (caraway seeds)
2 teaspoons coriander powder
salt
2 teaspoons chili powder
1/4 nutmeg, ground
2 teaspoons garam masala powder
2 tablespoons yogurt
1 lb cooked rice
1/2 teaspoon saffron, mixed with
1 tablespoon warm milk
1/2 cup mint leaves
1/2 cup coriander leaves
4 tablespoons pure ghee (clarified butter)
3 cups water

Heat ghee.
Add all the whole spices.
Give it a few twirls and add the ground spices.
Almost immediately add the yogurt.
Fry for a minute.
To this masala mixture, add all the meat.
Toss around to coat well.
Cook meat till it is well browned and the yogurt is absorbed by the meat.
Sprinkle in salt to taste.
Add water-- immerse the meat completely in it.
Use more or less, as required.
Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
Keep aside.
Divide the rice in two portions.
Mix saffron with one portion and add half the meat to it.
Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
Add mint and coriander leaves.
Cover with white rice and remaining meat.
Shut the pot tightly.
Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
Invert on to a large dish and serve with plain yogurt or raita.

Answer 3

Oh..wow..i already looked at the ansewrs..and i know i wont be a best answer..but just to tell you..im from Pakistan and my mom makes this all the time!! it is the yummiest thing ever!! u should try it with chicken or beef though...

yum-o! lol

Answer 4

In Hyderabad's 400 year history the Hyderabadi cuisine has, like its culture, stood high and unmatched by any other state in India. In fact Hyderabad was known for the spectacular way its aristocracy entertained. The feast at these banquets usually contained a selection of Mughlai dishes which would be decorated with varq (a very fine pure silver leaf).

The must try of all in Hyderabadi cuisine is the Ghosth Dum Biryani or the Kucte Ghosht ki Biryani - well done Basmati rice cooked with succelent pieces of meat laced with safforn and pure ghee, fresh out of the clay handi. The Biryani is aromatic flavoured with safforon. It is presented with great flair in the clay pot itself, which is sealed with dough and flicked opened expertly in front of you to reveal the insides.

What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these add an unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. "Murgh do pyaza" gets its name from the onions that are added twice to the dish in two variations.

The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as "Gravy". Some of these blends are a well-kept secret that pass only down the family line or from the Ustad(Teacher) to his Shagird(Pupil). The head cooks or the "Khansas" were an asset to the house hold, and were treated with due respect.

The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Luknowi. These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The "Kebabs" in Hyderabad need a special mention, the "ShammiKebab" is one such popular dish. The Kebabs are originally from Greece

The two major variations in the Biryani are "Kacchi" and "Puccki" Biryani .The difference lies in the Preparation and the Pre cooking respectively .The heart of Biryani lies in Marination and the "Dum " (Steaming with live coals).

The "Kucchi Biryani " is made with uncooked meat and the marination time for the meat for this preparation varies from 90min-360min.The Marinate includes raw papaya peel , hung curd, spices and condiments. Some chefs use black and white pepper instead of red chilly powder.

The par boiled rice and the marinated meat are then arranged in layers with mint leaves, fried onions and saffron as garnish between the layers; the handi is then sealed and then handi is allowed to steam between layers of live embers. The seal of the Handiis broken only during the meals time and the delicious smell of the Biryani is allowed to waft in the dastorkhan whetting the appetite of the dinners.

The "PUCCI BIRYANI" is made similarly except for the fact that meat is pre-cooked before being arranged in layers for the dum. Of course, the marination process and the marinade will considerably differ for both these Biryanis.
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Ingredients

2 pounds of boned leg of lamb, cut into ¾ inch cubes
One large white onion thinly sliced and deep fried in oil until light golden and crisp. Refined peanut oil is recommended but sunflower will do.
5 tablespoons od whole Greek yoghurt
Juice of 2 lemons
Chopped fresh herbs – equal quantities of mint (handful) and coriander (handful) mixed with two green chillies (finely chopped).
Ghee (clarified butter) or oil
1 teaspoon saffron (or 10 threads of fresh saffron), boiled in ¼ litre milk
Rice (long grain or basmati)
Simple pastry dough mixture for the top – mixture of plain flour, butter and water with a pinch of salt. Alternatively a lid can be used to seal the dish.

Spices for Marinade:

1 tablespoons papaya paste (tenderising agent)
2 tablespoons Ginger / Garlic paste\
1 teaspoon salt
2 teaspoons turmeric
2 teaspoons red chilli powder
1 Cinnamon stick
2 cloves
10 cardamom pods with shell on

Method

First, marinade the meat in the spices. This is a great recipe to get your fingers mucky: Get a flat copper dish and lay the juicy tender lamb pieces flat to cover the bottom of the dish. Add all the spices for the marinade to the meat in the above order and mix in to the meat with your hands.
Crush the fried onions onto meat and mix with hands. Add yoghurt and mix again. Add temon juice, fresh herbs and 2 tablespoons of the oil which is leftover from the onions. Leave to marinade for 40-45 minutes for the flavour to develop.

Meanwhile, par boil the rice. When the rice is still crunchy in the middle, cover the meat with it.
Pour over the top the Ghee (or 3 tablespoons of oil) mixed with ½ litre of the water from the boiling rice.
Place the saffron on top of the rice. With pre-made plain flour and water pastry, roll a tick tube and stick to the copper pan. Roll out the remains of the dough and stretch over the top of the dish to act like a lid. Alternatively you can place a lid over the dish, but do not remove it until completely cooked.
Cook in oven at 180 degrees centigrade for 40 minutes. Serve with Nan bread and salad.
Serves 4
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Biryani is a very complicated dish to make but defintely worth the effort. The pre-made spice/sauce packets work:

I personally prefer the dry spice packets to the sauces. The best is a by a company called PARAMPARA. This is the easiest lamb biryani recipe:

Ingredients:

1/2 cup plus 2 tablespoons vegetable oil
3 large Spanish onions--1 thinly sliced into rings, 2 coarsely chopped
5 pounds trimmed boneless leg of lamb, cut into 2-inch pieces
Salt and freshly ground pepper
3 tablespoons garam masala
1 teaspoon cumin seeds
1 cinnamon stick, broken in half
1/4 cup minced fresh ginger
6 large garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 1/4 teaspoons saffron threads
6 cups chicken stock or canned low-sodium broth
1 cup chopped cilantro, plus 1 cup small cilantro sprigs
1 cup golden raisins (5 ounces)
1/2 cup milk
1 cup whole blanched almonds (6 ounces)
6 cups basmati rice (2 1/4 pounds)
1 cup plain whole-milk yogurt at room temperature, whisked
6 hard-cooked eggs, halved lengthwise

METHOD:

In a large enameled cast-iron casserole, heat 1/2 cup of the oil. Cook half of the onion rings at a time over moderate heat, stirring occasionally, until deeply browned, about 5 minutes. Using a slotted spoon, transfer the browned onions to paper towels to drain.
Add the lamb to the casserole in batches, season with salt and pepper and brown well on all sides. Transfer the browned lamb to a large plate.
Discard the oil in the casserole and add 1 tablespoon of fresh oil. Add the chopped onions and cook over moderate heat, stirring often, until softened but not browned, about 8 minutes. Add the garam masala, cumin seeds and cinnamon and cook, stirring occasionally, until fragrant, about 4 minutes.
Return the lamb and any accumulated juices to the casserole, add the ginger, garlic, turmeric, cayenne and 1/4 teaspoon of the saffron and cook, stirring often, until fragrant, about 5 minutes. Add the chicken stock and chopped cilantro and bring to a boil. Cover partially and simmer over low heat, stirring occasionally, until the meat is tender and the sauce is flavorful, about 1 1/2 hours.
Meanwhile, in a small skillet, heat the remaining 1 tablespoon of oil. Add the raisins and cook over moderately high heat until browned on 1 side, about 3 minutes. Transfer the raisins to a plate to cool. In a small saucepan, bring the milk to a bare simmer. Remove the pan from the heat and crumble the remaining 1 teaspoon of saffron threads into the milk. Let steep for up to 2 hours.
Preheat the oven to 375°. Put the almonds on a rimmed baking sheet and bake for about 8 minutes, or until toasted. In a large pot of boiling water, cook the rice for 5 minutes, stirring occasionally. Drain in a colander.
Stir the yogurt into the lamb and season with salt and pepper. Carefully mound the blanched rice over the lamb. Using a wooden spoon handle, make a hole in the center of the rice, moving the handle in a circle to widen the hole to about 1 inch. Spoon the saffron milk over the rice in a spokelike pattern. Cover the casserole and bake the rice for 40 minutes. Remove from the oven and let the biryani stand, covered, for 5 minutes.
8.Arrange the browned onion rings, almonds, raisins, cilantro sprigs and eggs in separate bowls or arrange on a platter. Serve the biryani from the casserole and pass the accompaniments at the table.