Kiran’s biryani and lamb curry
Lamb curry for 1kg approx
masala paste: ginger 1 inch, garlic 1 whole, daniya seeds 2 tbsp, poppyseeds 1 tbsp, coconut (handful) and whole spices…green cardamom , Clove, cinnamon and fennel seeds. Grind it all to fine paste.
Heat oil in cooker(I use pressure cooker for lamb) add the bay leaf and star anise, onions(1 to 2) green chilly 4 to 5 fry it and add lamb and boil it for sometime. Add 1 spoon ginger garlic paste, turmeric, chilly powder, 1 tomato and add grinder masala paste and garam masala 1 to 2 tbsp
Add 2 cups water and boil it to 3 to 4 minimum whistle to cook properly.
This is mum’s recipe, I grew up eating this curry almost every Sunday 😊
Ye…forgot to tell Sometimes I add dry coconut too. Sometimes I add drumsticks to give different flavour, just to add before close the lid.
PS: if anyone follow this recipe, you can adjust masala ingredients more or less as per your taste 😊
Bagara rice:
For 3 cups Basumati rice,
Ingredients: 1 onion and 4 green chilly, 1 tomato and 1/4 coconut milk, pudina and coriander leaves.
Process: Heat the oil and ghee, add Biryani whole spices, onion, green chilly, ginger garlic paste (2 sp) 1 tomato, mint and coriander leaves, fry it and add water 4 cups and finally rice.
To my Kids with Love 