2 March, 2019

Lamb Breyani Recipe

Posted in : Recipes on March 2, 2019 by : Clinton Tags: Breyani Dhall, lamb, mutton

Aunty Kastruri Bishunath joins Reena in this episode and shows us how she makes Lamb Breyani. Aunty Kasturi is a very health-conscious cook and it shows in her youthfulness. Thus, there’s a ton of greens that she uses and offers us other tips to keep the meal as healthy as possible.

Ingredients

Coarse Salt	1 Teaspoon, Cumin Powder
1 Teaspoon, Dhania Powder	1 Teaspoon, Garam Masala
2 Bay Leaf	1 or 2 Cinnamon Sticks
2 or 3 Star Anise	1/2 a serving spoon (approx. 5 teaspoons), Mutton Masala
1/2 a serving spoon (approx. 5 teaspoons), Kashmiri Masala	Food Colouring
Oil	Breyani Dhall (Quantity according to your preference)
Hing (Optional – Used to reduce bloating caused by the breyani dhall)	Greens (Curry leaves, Mint, Thyme & Dhania)
Ginger & Garlic	Potatoes (Quantity according to your preference)
Onions (Rings used when layering & chopped for braising)	1 Can, Tomato Purée
1 kg, Lamb or Mutton	Basmati Rice

Preparation

1. Color the onion rings & potatoes then fry them for 10-15 mins.
2. Boil the rice.
3. In a mixing bowl, add the lamb, ginger & garlic, cumin powder, dhania powder, garam masala, and salt.
4. Add the tomato purée.
5. Add half a serving spoon (approx. 5 teaspoons) of mutton masala.
6. Add half a serving spoon (approx. 5 teaspoons) of kashmiri masala.
7. Add the curry leaves, mint, thyme & dhania
8. Mix everything and allow it to marinate for an hour or two. The longer it marinates, the better.

Cooking

1. Heat the oil and add the bay leaf, star anise & cinnamon sticks along with the chopped onions.
2. Once the onion is translucent, add the marinated lamb. If you are using lamb (A grade), it will take 30-45 minutes to braise. C grade mutton will take an hour to braise.
3. Once the meat has cooked, add the soaked breyani dhall and allow it to cook for 5 mins.
4. Add in the fried potatoes to soak up the flavour and switch off the stove.

Layering the Breyani

1. Take some of the lamb curry out of the pot so that you have room to layer the rice.
2. Add a layer of rice to the pot (over the curry).
3. Add some food colouring and fried onion rings to the rice layer.
4. Now add another layer of curry and repeat steps 2 & 3.
5. Allow it to simmer on low heat for 2 minutes.
6. The layers need to be mixed before serving.

Watch the episode…