DESCRIPTION -
Lamb Biryani 50g
Part of the culinary legacy of the Mughal Empire, Biryani is one of India's finest rice dishes. Made with fragrant long-grain basmati rice, a multitude of spices, yogurt, fresh mint, cilantro, saffron, and marinated meat, it's simmered over low heat. The result?
A delicious and aromatic explosion of flavor and texture.

Cooking time - 40 minutes
For 4 people
Dish Category: Main Dish

Ingredients - Edible Common Salt, Onion, Garlic, Ginger, Mint, Refined Sunflower Oil, Black Pepper, Chili, Cumin, Cassia Bark (TAJ), Clove, Caraway, Green Chili, Black Cardamom, Sugar, Green Cardamom, Bay Leaf, Long Pepper, Turmeric, Ajwain, Fennel Seeds, Lemon Powder, Flavoring (Thatch Screwpine).

How to do -
- Cook the rice for 4-5 minutes in 5 cups/1 liter of boiling salted water with 1 tablespoon of oil until the rice is half cooked. Drain the water completely and set aside.
- Make a paste of curd and Suhana Mutton Biryani Mix. Marinate the lamb in this paste for 1 hour and set aside.
- A: For pressure cooking: In a pressure cooker, heat the remaining oil, add the onion, and sauté until golden brown. Add the marinated lamb and sauté for one minute. Add 2 cups/400 ml of water and cook for 20 to 25 minutes, or until tender, with a little sauce remaining.
- B: For the stovetop method: In a skillet, heat the remaining oil, add the onion, and sauté until golden brown. Add the marinated lamb and sauté for one minute. Add 4 1/2 cups/900 ml of water and cook for 50 to 55 minutes (time and quantity may vary depending on the quality of the meat) or until the lamb is cooked through and little sauce remains.
- Place the lamb in a heavy-bottomed casserole dish or skillet covered with rice. Sprinkle with cilantro, mint, and saffron-infused milk. Cover and simmer for about 10 minutes. Garnish with fried onions, mix well, and serve hot with chilled mint raita.