Lamb Biriyani
Ingredients:
- Lamb
chopped
- 1kg
- Ground
coriander
- 11/2tbs
- Ground
paprika
- 1tsp
- Grounded cumin
seeds - 1/4tsp
- Powdered aniseeds, turmeric,
cinnamon, cardamom, clove - 1/4tsp
each
- Crushed
garlic
- 2 cloves
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- Grated fresh
ginger
- 2tsp
- Fresh lime
juice
- 1tsp
- Oil
- 3tbs
- Finely chopped big
onions - 4
- Ground
Almonds
- 3tbs
- Plain Yoghurt
- 6tbs
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Rice Preparation
- Washed and drained long grain rice - 4 cups
- Ghee
- 3tbs
- Finely sliced
onions
- 2
- Crushed
garlic
- 1 clove
- Water
- 6 cups
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- Grounded turmeric, cinnamon,
cardamom,
clove
-1/4tsp each
- Bay
leaf
- 2 strangs
- Evaporated
milk
- 4tbs
- Salt to taste
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Method:
Lamb Preparation
Excess fat is removed from the lamb is placed in a bowl. In another bowl mix
coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger,
garlic and lime juice. Add it to lamb and mix well. Marinate and keep it for 15
minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add
marinated meat and cover the sauce pan and simmer the flame and cook for 40
minutes. Add almonds and yoghurt, mix it well and cook until the liquid has
dried and oil rises. Remove the sauce pan from the fire.
Rice
In a big pan
melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2
minutes. Now add the rice, water, turmeric, cinnamon, cardamom, cloves and bay
leaf. Mix well and cook the rice until 3/4 cooked. Simmer
the flame, add evaporated milk and continue to cook until the remaining liquid
is absorbed. Stir the rice with the fork and transfer half of the rice into a
serving dish. Spread the lamb dish over the rice and cover it with the remaining
rice. Garnished with fried onion rings and cashew nuts.
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