Wash and soak the rice in water for one hour
Apply salt, papaya peel, minced ginger,
minced garlic and garam masala to the pre cut lamb
Mix the greens and marinate for a 2- 3 hours
In the mean time fry the sliced onions until golden brown and allow to cool
Mix the curd, lime juice, fried onions and oil. Add to the marinated meat and keep on the side
In a cooking handi (traditional heavy bottomed pot) boil 3 litres water with salt and garam masala. Drain the water
Add the rice to the boiling water and bring to a rapid boil, drain the water, spread the rice on the meat. Mix cream and milk along with 100 ml of the drained rice water. Pour over the rice and meat evenly
Seal the edges of the container with aluminum foil and cook on high heat until it starts to steam
Cook on dum (traditional Indian method of cooking by covering and simmering on a very slow flame) for approximately 30 minutes, remove from heat and leave covered for a further lid be till another 30 minutes
Mix the desi ghee (pure ghee) with the biryani and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (422g)|
|Recipe Makes: 10|
|Calories from Fat: 488 (76%)|
|Amt Per Serving||% DV|
|Total Fat 54.3g||72 %|
|Saturated Fat 25.5g||128 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 347.1mg||107 %|
|Sodium 283.7mg||10 %|
|Potassium 936.6mg||25 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 11.9g|
|Protein 25.6g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 646
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