is one of the recipes that has been provided by
Vandana who is very much a keen cook of Indian
dishes. Hopefully there will be more to come!
asked Vandana for a little background information:
live in Pune, India. I am a South Indian so many
of my recipes are from that area. I enjoy cooking
and my family and friends do say that it is appetizing!
By profession I am a Relocation Consultant and
the India head of an International Charity. I
hope that covers the introduction".
gm tender lamb meat, cubed
225 gm yogurt
1/2 tsp salt
1 inch ginger sliced
4 - 6 cloves
1 green chili chopped
1/4 tsp mace and nutmeg
1 - 2 dry red chilies
1 1/2 tsp cumin seeds
1/2 tsp turmeric powder
450 gm basmati rice
1 inch cinnamon stick
2 bay leaves
2 tsp black pepper
1 tsp black cumin seeds
1/2 cup mixed nuts like almonds or cashewnuts
1/4 cup chopped mint leaves
juice of 2 lemons
1/4 tsp saffron soaked in 1/2 cup of warm milk
1 cup chopped coriander leaves
225 gm ghee or oil
few drops of rose essence( opt.)
of the meat:
for the meat, mix all the salt,
sliced ginger, cloves, chopped green chili,
mace, nutmeg, dry red chilies, cumin seeds,
turmeric powder and half of the yogurt and grind
in a mixer until it becomes a fine paste.
meat in a mixing bowl and pour over the spice
mixture and remaining yogurt, mix and leave
overnight in a fridge.
the rice well and soak in a little water for
a large saucepan of water to boil, add 2/3 tsp
of salt and put the rice.
cinnamon, cloves, bay leaves, peppers, cardamoms
and black cumin seeds.
for 5 minutes or until rice grains are half
Cooking the meat:
a large saucepan place meat and marinade. Even
it out, sprinkle over half lemon juice, coriander
leaves, mint leaves, mixed nuts and finely drained
rice. Level the surface and sprinkle on top
remaining coriander leaves, lemon juice, mint
leaves and saffron milk.
a few holes for the steam to escape, with the
handle of a wooden spoon and pour melted ghee
or oil on top.
the top with a sheet of aluminum foil and put
the saucepan lid on top. Place the pan on a
low heat for 45 - 50 minutes turning the saucepan
clock wise at intervals for even cooking.
the Biryani hot with raitha or poppadams.