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Lajawab shahi gosht biryani is a traditional curry dish originated in Pakistan that is typically served for a three-day festival known as Eid. The dish first became popular in India, where it is called Hyderabadi biryani and has become extremely popular in the city of Mumbai, India.

Lajawab shahi gosht biryani is a famous dish of Pakistan, which is prepared using chicken. Chicken is marinated in yogurt and spices, then cooked in a special way so that the chicken retains its juices. It is cooked in dum style and is served with sabzi. It is usually cooked with onion, tomatoes, green chillies, coriander, and other spices. It is a delicacy in Pakistan, and is popular at all kinds of parties and parties.

Lajawab shahi gosht ki biryani is a traditional biryani prepared with rich ingredients like as almonds, cashew nuts, raisins, cream, ghee or butter, and rose water. There are no tomatoes in this biryani, and the cooking technique is very different from that of regular biryani. This biryani appealed to me since it is simple to prepare, uses few spices, and is mild yet tasty, flavorful, and flavorful. I’ve had boneless lamb before, but I always like it with bones. I have not used any whole spices for the rice or the lamb curry in this lajawab shahi lamb biryani or gosht ki biryani, so there is no chance that you will get any whole cloves or cardamom in your mouth, which many people dislike, and it will also take less time than roasting or making the lamb curry. This biryani was made in the pakki biryani method, which means the meat was precooked and the rice was piled on top and cooked.

Ingredients

Method

    • To cook the onion, slice it and set it aside.
    • Set aside the onions, mint, and coriander leaves to chop.
    • Soak the almonds in boiling water and set them aside.
    • Remove the almond peel and slice or chop it, then set it aside. Split the cashew nuts or coarsely chop them and set them aside.

Spices that are roasted (Garam masala)

    • Heat the pan and toss in all of the spices. Roast over a low heat until you get a pleasant fragrance and a little color change.
    • Make a powder out of this and set it aside.

Garnishing with onions that have been fried

    • Preheat the vessel with oil or ghee, then add the sliced onion and fry until golden caramelized. Remove the item and set it away.
    • Add bay leaf, black cumin seeds, and chopped onions to the remaining oil or ghee and cook until light golden in color. Remove and discard the bay leaf. (If the oil or ghee is too much for the curry, remove some and set it aside.)
    • Roast for 3 minutes with the ginger and garlic paste.
    • Cook for 3 minutes after adding the lamb chunks. Sauté for 2 minutes with the chilli powder and turmeric powder. Cook for 10 minutes on medium heat with 3/4 cup water.
    • Mix in the yoghurt, powdered garam masala, and half of the almond pieces (cut or slice), and simmer until the mutton is tender.
    • When the mutton is cooked and the curry has reached the desired consistency, stir in the single cream and cook for 8 to 10 minutes on a low heat with the lid closed. Switch off when enough lamb curry has been added to coat the rice. Last but not least, add rose water, stir thoroughly, and taste for salt.

Rice

    • Boil the water, add rice, salt and cook till its grains are long and cooked 70% to 80 % & only, as when pressed the rice will break into 2 to 3pieces.
    • Remove the water from the pot and set it aside.
    • Mix a pinch of color, rose water, a few mint and coriander leaves, a few fried onions, a few cashew nuts and raisins, a pinch of mint and coriander leaves, and a pinch of color in the rice. Set it aside for now.

Layering

    • Take some curry and meat pieces in a dish and set it aside in the same saucepan where the lamb curry is cooking.
    • Spread 1/2 of the rice evenly over the lamb curry, then top with the remaining cashew nuts and raisins, mint and coriander leaves, and fried onions (keeping the few layering ingredients, for the next layer).
    • Spread the remaining almonds, raisins, cashew nuts, mint and coriander leaves, and fried onions over the leftover stew and rice (keep some fried onions and nuts for garnishing in the end on the plate).
    • Ghee, milk, and lemon juice should be equally distributed on both sides.
    • It’s all set for the dum.

Providing Dum

  • Then cover it with aluminum foil and the lid.
  • Keep the heat on low while layering the lamb curry and rice so that the meat and rice warm up and begin to steam. When you place your palm on the top of the rice, you will see that it is warm and steam is escaping. You will have no trouble determining the cooking time for rice. Then cover it with aluminum foil and the lid.
  • Cover and cook for 25 to 30 minutes, depending on the rice. Turn it off and leave it alone.
  • Serve hot biryani with Raitha of your choice.

Notes

  • If the whole biryani is prepared using ghee (clarified butter), adjust the amount of ghee as needed.
  • If the onions are cooked in oil and the oil is still too hot for the curry, decrease it or use ghee instead of oil, or make the curry partially with oil and ghee.
  • The lamb curry should be thick enough to coat the rice without being excessively thin or thick.
  • Instead of biryani kesar color, you can use real saffron (kesar) thread. Place a few or a pinch of kesar threads in aluminum foil and fold it over or make a small pocket. Heat it on a pan for a few minutes to release or bring out its color, and then soak in hot water or hot milk for layering the rice.
  • When the rice is cooked, it should be partially done since the grains will be long but remain uncooked when pushed between your thumb and forefinger. (For dum and rice cooking procedures, see my previous biryanis.)
  • You may use raisins and nuts according to your preferences and needs.
  • You may also use kewra water instead of rose water.
  • Simmer the flame while adding the single cream and then add the cream.
  • There are no rules for the components used during rice stacking; layer the rice and other ingredients according to your preference and taste.

 

Lajawab shahi gosht biryani has been thought to be one of the finest biryani. It is a traditional biryani made with the best quality rice, lamb and chicken. The dish also has an unique taste and aroma of the authentic biryani. The people of India love eating this dish and this is one of the most favorite dish of the people of India. There are many biryani recipes and this biryani is one of the most delicious biryani.. Read more about lamb biryani recipe and let us know what you think.