Lamb Vermicelli Biryani

Ingredients:

Lamb - 200 g

Vermicelli - 200g

Onion – 1 large

Oil - 3 Tbsp

Ghee - 2 Tbsp

Ginger & Garlic paste - 1 Tbsp

Garam masala – ¼ Tsp

Red chili powder – 1 Tbsp

Coriander powder – 1Tbsp

Yoghurt – ½ cup

Tomato – 1 medium

Green chilis - 3

Coriander leaves - 1/4 cup

Mint leaves - 1/4 cup

Lemon juice – 2 Tbsp

Salt to taste

Fried cashew nuts to garnish

Preparation:

·         Wash the mutton and drain water.

·         In a pan dry fry the Vermicelli until it turns red and keep it aside.

·         Cut the onion and tomato into thin slices and chop the mint and coriander leaves finely.

·         In a pressure cooker heat ghee, oil. Add the onion and fry until they turn golden brown. Now add the ginger paste, garlic paste, garam masala and cook for about 2 min, until the raw smell is gone.

·         Now add coriander leaves, mint leaves, green chili, tomato, coriander and chili powders and cook until oil separates from the mixture. Add salt to taste.

·         Now add the yoghurt and meat, mix well,cover and cook for 3 whistle or until it is cooked.

·         Add the vermicelli and about half cup of water, mix well and simmer until done.

·         Garnish with fried cashew nuts and serve hot with raitha or/and lemon & onion.