Lamb biryani
World Table cookbook, ACP Books
Serving size: Serves 4
Cuisine type: IndianCooking time: More than 2 hours
Course: MainFavourite flavours: Lamb
Lamb biryani
INGREDIENTS
1kg (2 pounds) lamb shoulder,
cut into 3cm (1¼-inch) pieces
3cm (1¼-inch) piece fresh ginger (15g), grated
2 cloves garlic, crushed
2 fresh small red thai (serrano) chillies,
chopped finely
2 teaspoons garam masala
1 tablespoon finely chopped fresh coriander (cilantro)
¼ teaspoon ground turmeric
½ cup (140g) yogurt
2 tablespoons ghee
½ cup (40g) flaked almonds
¼ cup (40g) sultanas
2 medium brown onions (300g), sliced thickly
½ cup (125ml) water
pinch saffron threads
1 tablespoon hot milk
1½ cups (300g) basmati rice
¼ cup firmly packed fresh coriander (cilantro) leaves
METHOD
Combine lamb, ginger, garlic, chilli, garam masala, chopped coriander, turmeric and yogurt in medium bowl. Cover; refrigerate overnight.
Heat half the ghee in large saucepan; cook nuts and sultanas, stirring, until nuts brown lightly. Remove from pan.
Heat remaining ghee in same pan; cook onion, covered, 5 minutes. Uncover; cook, stirring occasionally, about 5 minutes or until browned lightly. Reserve half of the onion.
Add lamb mixture to pan; cook, stirring, until browned. Add the water; bring to the boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes or until lamb is tender and sauce is thickened.
Meanwhile, combine saffron and milk in small bowl; stand 15 minutes.
Cook rice in medium saucepan of boiling water, uncovered, 5 minutes; drain.
Preheat oven to 180°C/350°F.
Spread half the lamb mixture into oiled deep 2-litre (8-cup) ovenproof dish. Layer with half the rice; top with remaining lamb mixture then remaining rice. Drizzle milk mixture over rice; cover tightly with greased foil and lid. Bake about 30 minutes or until rice is tender.
Serve biryani topped with reserved onion, nut and sultana mixture, and coriander leaves.
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