Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
Peel and slice onions and fry 1/4 of the onions & reserve the rest
METHOD OF COOKING
Boil the rice in separate handi with cardamom & clove and drain
Heat ghee in handi, add green cardamom, black cardamom, clove, bay leaf, cinnamon. Sauté over medium heat until they crackle
Add the meat pieces & stir for 5 minutes. Then add sliced onions, ginger garlic paste, red chili powder, salt, water (enough to cover meat pieces). Bring to boil and simmer until the lamb is tender (approx. 30 mins)
When water reduces, add coriander powder and curd and cook for 15 mins, till fat leaves the masala. Add water to make thick gravy consistency and bring to boil
Now adjust the gravy with salt, red chili powder, milk, sugar, lemon juice, kewda and mace and green cardamom powder
Take a tick bottom pan. Add half the gosht quorma with little gravy. Now top it up with half of the rice. Sprinkle saffron over the rice. Now layer with balance gosht/gravy and finally with rice.
Cover handi with a lid and seal with atta dough
Heat a flat pan/tawa on slow heat. Once hot, place your biryani pot on top of the tawa and let it cook for 20 minutes on lowest heat (dum)
Scoop out the biryani from the bottom of the pan so that each serving has both the gosht and the rice
Garnish biryani with fried onions, almond flakes and ginger juliennes and serve with burrani raita