Pressure cooker lamb kacchi biryani


Indulge in this classic Indian mixed-rice dish.

Shopping list for the marinade:

  • 1 medium sized piece raw papaya (helps to tenderise the meat)
  • 1  cup yoghurt
  • 1 medium size piece of ginger
  • 2 to 3 garlic cloves, chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2  green chillies
  • 750g boneless lamb, chopped in to cubes.

 

Shopping list for the biryani:

  • 2 tablespoons ghee
  • 2 brown onions, thinly sliced
  • 3 – 4 bay leaves
  • 1 large cinnamon stick, broken in to pieces
  • 4-5 cardomom pods
  • 1-2 star anise
  • 1 teaspoon salt
  • 4 baby potatoes, peeled and quartered.
  • 1.5 cups basmati rice, washed and drained
  • 1.5 teaspoons garam masala
  • 1 teaspoon saffron strands
  • Slivered almonds to serve
  • Coriander leaves to serve
  • Sliced boiled egg to serve

  • Step 1

    In a blender add the papaya, yogurt, ginger, garlic and salt and blend into a smooth paste. Mix in the lamb and set aside overnight. (The longer the better here as the marinade will help to tenderise the lamb).

  • Step 2

    Place your pressure cooker over medium/low heat. Add the ghee, then add the onions and cook until they soften and turn golden.

  • Step 3

    Set half of this aside. Add the lamb and mix well

  • Step 4

    Add the bay leaves, cardamom, star anise, salt, potatoes and lamb

  • Step 5

    Add in the rice and Garam Masala powder.

  • Step 6

    Add in 2 and ¾ cups of water along with the saffron and nuts, then cover the pressure cooker and cook on high for 10 minutes.

  • Step 7

    Remove from the heat and allow the pressure cooker to cool for 10 minutes, or until cool enough to open the lid.

  • Step 8

    Sprinkle with coriander, sliced boiled eggs and the remaining onions and serve!


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