Gosht ki Biryani – Lamb Biryani cooked in layers with saffron, butter and whole spices
Biryani eating in Hyderabad and Delhi is like no other place with some of the finest plates and the most delectable flavours. Awadhi community has their own unique take on biryani too. More than anything the variety of biryanis in Indian cuisine can be mind boggling. From basic meat/ chicken to kheema, kofta biryanis and even those cooked using game. My preference has always been chicken or mutton biryani as it’s something I grew up eating. I also like it with chunks of potato tossed with the rice and meat which isn’t something I have commonly seen served at restaurants in the UK.
Like most Indian girls who grew up never learning to cook (including myself!); I hadn’t quite mastered the art of making a decent cup of Indian tea so the idea of making biryani seemed like a milestone which I would only cross in my dreams! It was all about the recipe secrets, spicing, slow cooking and layering. Far too daunting if you ask me. But learn I did and after a few attempts on various Indian recipes I can proudly say I cook this dish to rave reviews from clients & friends. The key to cooking good biryani undoubtedly has to be balance of flavour with the meat and the rice but more than anything separated, fluffy rice grains is a must. Getting your rice cooking timings perfect is crucial to make sure it doesn’t overcook which can yield broken & sticky grains. With this recipe below; it is simple to cook and one that would result in a delicious dish that’s a meal in itself.
There are various communities in India that make finger licking biryanis with recipes handed down through generations and are renowned for melt in your mouth slow cooked pots of meat & rice ensuring the juices are soaked in by the rice grains. Sealed pots ensure the moisture is intact and opening dish at your dinner table serving out the biryani with the steam and aromas wafting through make for a delightful meal.
