~Gosh Recipe Credit: Haloodie Foodie~ (Check out his instagram)
~Biryani Recipe Credit: Umm Aa’ishah~
Biryani is a difficult dish to make just for two but here is our attempt hope you like it! The quantities below are for two, if there’s more of you double the recipe!
- 500g Lamb
- 1 1/2 medium onions (finely sliced)
- 1/2 cup oil
- 1/2 tsp jeeru / cumin seeds
- 2 small pieces of cinnamon sticks / taj
- 1medium sized piece of bay leaves
- 2cloves / lawing
- 2 pepper pods/ mari
- 1/2 tbsp ginger garlic paste
- 1/2 tsp turmeric / arad / haldi powder
- salt to taste
- 1 tsps ground black pepper
- 1/2 tbsp coriander / dhana powder
- 1/2 tbsp cumin / jeera powder
- 1 tsps chilli powder
- 1/2 tsp tandoori powder
- 1 tomato (chopped)
- 100 ml tin tomato (grounded)
- 1 tbsps tomato puree
- 50g natural yogurt
- few strands of saffron (optional)
- few bullet chillies to garnish
- chopped coriander to garnish.
- 1/2 green pepper (chunked)
- 2 cups rice
- 4 level tsps salt
- Fried onions
- Recite Bismillah
- In a pot, heat oil.
- Add cumin seeds, bay leaves, cinnamon sticks, pepper pods & cloves.Cook for few seconds
- Then add onions. Fry until the deep caramelisation stage, stirring every few minutes.
- Add ginger garlic paste, turmeric, salt & black pepper. Mix well
- Then add meat & cook till all the water in the meat evaporates.
- If needed add some boiling water to ensure the meat cooks.
- Add coriander powder, cumin powder, chilli powder, tandoori powder, tomatoes, tin tomato, tomato puree, yogurt & saffron. Mix well.
- Cook on low heat till the tomatoes have dissolved, meat is tender & the curry is thick & not as watery as you would leave it for naan gosh. Season with salt.
- Garnish with bullet chillies, green pepper & chopped coriander.
- Boil rice till half cooked with the salt . (about 8 mins)
- Line a small pot with foil in such a way that you will then be able to cover the biryani at the end.
- Add a few small knobs of butter/ ghee to the bottom of the pot.
- Now add half the rice.
- Add all of the gosh (meat).
- Then layer the remaining rice.
- Sprinkle fried onions & few knobs of butter / ghee.
- Seal the biryani with the foil & then a tight lid.
- Cook on high heat for 5 mins till steam releases.
- Then cook on medium heat for 10 mins.
- Finally cook on low heat with a flat skillet underneath for half hour. Place something heavy on lid as this will stop the steam from escaping the pot. Enjoy!