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LAMB BIRYANI RECIPE
Ingredients:
1 kg lamp chops
1 1/2 tblsp ground coriander
1 tsp ground paprika
1/4 tsp ground cumin
1/4 tsp ground aniseed (saunf)
1/4 tsp each ground turmeric, ground cinnamon, ground cardamom, ground cloves (lavang)
2 tsp grated, fresh ginger (adrak)
2 cloves (lavang) garlic, crushed
1 tblsp white vinegar (sirka)
3 tblsp oil (tel)
4 large onions, finely chopped
3 tblsp ground almonds
6 tblsp plain yoghurt
4 cups long grain rice, washed and drained
3 tblsp ghee
2 onions, finely sliced
1 tsp grated, fresh ginger (adrak)
1 clove garlic, crushed
6 cups (1 1/2 liters) water
1/4 tsp each ground turmeric, ground cinnamon, ground cardamom, ground cloves (lavang)
1 bay leaf (tej patta)
4 tblsp evaporated milk
for garnishing
1 large onions, peeled, sliced and fried golden brown
125 gms cashew nuts, fried lightly
How to make lamb biryani:
- Remove excess fat from chops, place lamb in a bowl.
- In another bowl, mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic, vinegar and lemon juice.
- Add to lamb and mix well.
- Allow to stand for 15 minutes.
- Heat oil in a large saucepan, sauté onions until golden brown.
- Add marinated meat.
- Cover saucepan and simmer with no added water for 40 minutes.
- Remove from heat, add almonds and yoghurt.
- Stir to prevent sticking.
- Cook covered, until liquid has dried up and oil rises.
- Remove saucepan from heat and put aside.
- To prepare rice :
- In a large saucepan, melt ghee, sauté onions until golden brown.
- Add ginger and garlic and sauté for 2 minutes.
- Add rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf.
- Mix well.
- Boil it covered until rice is three-quarters cooked, then reduce heat to very low.
- Add evaporated milk and continue to cook until remaining liquid is absorbed.
- Stir rice with a fork, remove from heat.
- Transfer half the rice to a serving dish or casserole.
- Spread half the curried lamb over it.
- Make another layer of rice, and top dish with remaining lamp.
- Garnish with fried onion rings and cashew nuts.
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