South Indian Lamb Biryani Recipe

South Indian Lamb Biryani Recipe prepared in Muslim style lightly spicy but very delicious This biryani is prepared Ramzan wedding party. In the same recipe, you should make chicken biryani and vegetable biryani. Serve with yoghurt sauce and salad.

South Indian Lamb Biryani Recipe – Pressure Cooker Mutton Biryani

1 kg beef – mutton – lamb cut into medium pieces.

700 kg basmati rice/wash and soak for 30 min.

2 large onions sliced and golden fry.

2 tbsp ginger garlic paste

1 tbsp red chilli powder

1 tsp turmeric powder

1 tbsp coriander powder

1 tsp allspice powder ( garam masala )

1 cup yoghurt

4 whole green chilis

1 lemon cut into slices

1/2 cup oil

3 medium tomatoes cut into sliced

6 whole black pepper cone

salt to taste

1/2 tsp orange food colour ( dissolve in 1/4 of water )

First, marinate lamb with yoghurt, ginger garlic paste, turmeric powder, chilli powder, coriander powder, allspice powder, sliced tomatoes, and salt. Mix and marinate 30 min.

In a pressure cooker add oil, once oil hot add sliced onion and fry until golden colour. Now add all marinated meat to the cooking pot. Mix well and saute for 3 min on high flame.

Add 1 cup hot water mix and pressure cook for 10 to 12 min. Look at this curry is thick and the meat is soft, It means it is ready.

RICE BOILED PROCESS:

In a cooking pot add water or 1 tbsp salt mix. And waiting for boiling water.

Once the water boiled add soak rice and cook 3/4 done. Not fully done.

Assembling Time:

Add all cooked meat curry in a big flat cooking pot at the bottom. On top add all the rice and add some lemon slices, and fresh green chilis, on top pour orange food colour.

Pour 1/4 cup oil on top. semmer low flame, just 10 min.

Ready to serve with yoghurt sauce.

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