Lamb Biryani
Rice cooked with lamb and spices. Can also be cooked with chicken or without meat.
access_time
85 minutes
local_dining
8 servings
- 2 ½cup basmati rice
- ¼cup cooking oil
- 8 cloves (whole)
- 4 black cardamom pods
- 4 stick cinnamon
- 4 onions (large, sliced thin)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ¼cup cilantro leaves (chopped fresh)
- 3 tablespoon mint leaves (chopped fresh)
- 1 pound lamb (chops)
- salt (to taste)
- 3 tomatoes (chopped)
- 4 chile peppers (green, halved lengthwise)
- 2 teaspoon red pepper (ground)
- 2 tablespoon yogurt (plain)
- 2 tablespoon lemon juice
- 7 ½cup water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion (sliced)
- ½teaspoon saffron
- 2 tablespoon milk (warm)
Method
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1. Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes.
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2. Drain.
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3. Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute.
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4. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes.
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5. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more.
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6. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
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7. Add the lamb chops to the skillet; season with salt.
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8. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
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9. Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes.
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10. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes.
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11. Add water as needed to keep the mixture from getting too dry.
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12. Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
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13. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
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14. Layer about half the rice in the bottom of a deep pot with a lid.
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15. Spoon the lamb masala over the rice.
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16. Spread the fried onion over the lamb masala.
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17. Top with the remaining rice.
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18. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice.
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19. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.