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Meats
Recipes - Lamb Biryani
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Meats
Recipes -
Lamb Biryani
Ingredients
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5
onions
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4
garlic cloves, chopped
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15
m/1 tbsp grated root ginger
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5
ml/1 tsp ground coriander (cilantro)
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5
ml/1 tsp ground cumin
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1.5
ml/1/4 tsp chili powder
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5
ml/1 tsp salt
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60
ml/4 tbsp lemon juice
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250
ml/8 fl
oz/1 cup plain yoghurt
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750
g/1 1/2lb boned leg or
shoulder of
lamb, cubed
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2
liters/3 1/2
pts/8 1/2
cups lamb stock or water
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450
g/1lb/2 cups basmati rice,
washed and drained
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100
g/4 oz/1/2
cup butter
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15
ml/1 tbsp saffron powder
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45
ml/3 tbsp warm milk
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4 bay
leaves
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6
cardamom pods, split along one side
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1 large piece
cinnamon stick, broken in half
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30
ml/2 tbsp ground almonds
Method:
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Chop 2 of the onions
and, using a pestle and mortar or a bowl and the end
of a rolling pin, pound them to a paste with the
garlic, ginger, coriander, cumin, chili, salt and
lemon juice.
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Mix in the yoghurt and lamb and leave
to marinate for 2 hours. Transfer to a heavy-based
saucepan.
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Add 250 ml/1 cup of the stock or
water, bring to the boil, reduce the heat, cover and
simmer gently for 30 minutes.
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Remove the lid and
boil rapidly, stirring occasionally for a further 30
minutes until the meat
is coated in a thick paste.
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Meanwhile, bring the remaining stock or water to
the boil. Add the rice and boil rapidly for 6
minutes to part-cook it. Drain well, reserving the
stock.
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Slice the remaining onions and fry (sauté) in
the butter until golden. Remove from the pan with a
draining spoon and drain on kitchen paper. Reserve
the butter.
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Soak the saffron in the milk. Put 45
ml/3 tbsp of the reserved stock in a large casserole
(Dutch oven).
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Add half the meat, half the rice and
half the onions and top with half the herbs and
spices and the almonds.
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Repeat the layers but keep
the remaining onion for garnish. Pour over the
saffron milk and drizzle with the reserved butter.
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Cover with foil, then a tight-fitting lid and cook
in the oven at 150°C/300°F/gas mark 2 for 1 hour.
Toss together lightly, then serve garnished with the
remaining fried onions.
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