Lamb Biryani
 Cooked on festive occasions, especially for
weddings, lamb biryani is among the most popular dishes in India. The meat
can be cooked in advance and added to the rice on the day of the party.
Ingredients: (Serves 4-6)
2/3 cup milk
1 teaspoon saffron
5 tablespoons ghee
3 medium onions, sliced
2 1/4 lbs/1 kg lean lamb, cubed
7 tablespoons natural yogurt
1.5 teaspoon fresh gingerroot, chopped
finely
1.5 teaspoon crushed fresh garlic
2 teaspoons garam masala
2 teaspoons salt
1/4 teaspoon turmeric
2.5 cups water
2.5 cups basmati rice
2 teaspoons black cumin seeds
3 cardamoms
4 tablespoons lemon juice
2 fresh green chilies
1/4 bunch fresh cilantro
Method:
Boil the milk in a pan with the saffron and
set aside. Heat the ghee in a pan and fry the onions until golden. Remove
half of the onions and ghee from the pan and set aside in a bowl. Combine
the meat, yogurt, gingerroot, garlic, garam masala, 1 teaspoon salt, and
turmeric in a large bowl and mix well.
Return the pan with the ghee and onions to
the heat, add the meat mixture, stir for about 3 minutes, and add the
water. Cook over low heat for 45 minutes, stirring occasionally. Check to
see whether the meat is tender: if not, add 2/3 cup water and cook for 15
minutes. Once all the water has evaporated, stir-fry for about 2 minutes
and set aside.
Meanwhile, place the rice in a pan. Add the
cumin seeds, cardamoms, salt, and enough water for cooking, and cook over
medium heat until the rice is half-cooked. Drain. Remove half of the rice
and place in a bowl.
Spoon the meat mixture on top of the rice in
the pan. Add half each of the saffron mixture, lemon juice, chilies, and
cilantro. Add the other half of the rice, saffron, lemon juice, chilies,
and cilantro. Cover and cook over low heat for 15-20 minutes or until the
rice is cooked. Stir well and serve hot.
Happy Cooking,
Carol |
