Ingredients:1 lb lamp (cut into medium pieces), ½ packet Shan biryani mix3 tbsp ghee (clarified butter), 2 onions (finely sliced), 6 cups water, Few strands saffron, 1 bay leaf, Few cashewnuts
How to make lamb biryani:
· Add Shan biryani mix to lamb and mix well.
· Allow to stand for 15 minutes at least, overnight if possible.
· Heat oil in a large saucepan, sauté onions until burnt brown and keep aside.
· Add marinated meat to a pressure cooker and cook for about 5 whistles.
· Cook rice separately in rice cooker with ghee and bay leaf.
· Dissolve the saffron in ¼ cup milk.
· Start layering the meat, onions, rice and saffron in a big wok or pressure cooker.
· The layers are as follows: rice, saffron milk, lamb, onions. Repeat until you have 3 layers.
. Cover the wok and cook on a low flames for 15 minutes.
· Garnish with slightly sautéed cashew nuts.
Enjoy.
