Mrs M Kashmiri Biryani

Ingredients

• 1-1,2 kg mixed chicken or lamb pieces
• 3 tablespoons ghee
• 1½ cup masoor dhall
• ½ a teaspoon of turmeric powder
• 3 cups Adhil Basmati rice
• 2 cinnamon sticks
• 2 elachi pods
• 2 cloves
• 7 medium potatoes
• Pinch of egg yellow powder mixed with 1 tablespoon of water
• Oil for deep frying potatoes
• 3 tablespoons of ghee
• ½ cup oil
• ½ cup water
• 4 boiled eggs

Method:

Step 1 – Marinade chicken or lamb with Gorimas Mrs M Kashmiri Masala and 3 tablespoons of ghee for at least 2 hours or overnight

Step 2 – Wash and boil masoor dhall with the turmeric for approximately 20 minutes until half done. Strain and keep aside.

Step 3 – Boil rice with cinnamon sticks, elachi & cloves according to the rice packet instructions. Strain and keep aside.

Step 4 – Colour potatoes with egg yellow mixture and fry till done. Keep aside

Step 5 – To a 30cm flat-bottomed pot, add oil. Add marinated chicken or meat. Layer lentils evenly over chicken or meat.

Place potatoes over lentils. Finally, add rice. Dot the rice with the 3 tablespoons of ghee. Pour half a cup of water over the rice.

Step 6 – For chicken biryani, cook on the stove top for approximately 20 minutes, then transfer to a preheated oven at 180 degrees Celsius for 45 minutes.

For lamb biryani, cook on the stove top for 30 minutes, then transfer to a preheated 180-degree Celsius oven for 1 hour.

Step 7 – In the last 5 minutes, add the boiled eggs. Serve hot with raaita, salad and papadums

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