Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, lamb biryani. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lamb Biryani is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Lamb Biryani is something that I have loved my whole life. They’re fine and they look wonderful.
This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it's a project, but a rewarding one. Two tips: Meat on the bone isn't a rule, but it's consistently better than meat off the bone.
To begin with this particular recipe, we have to prepare a few components. You can have lamb biryani using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Biryani:
- Make ready 4 Tbs cooking oil or ghee
- Prepare 2 cloves garlic, crushed
- Get 1 inch piece ginger root, peeled and finely chopped/ grated
- Prepare 1/4 tsp cayenne pepper
- Prepare 1 1/2 tsp cumin seeds
- Take 2 lb lean lamb, cut into 1/2 inch cubes
- Take 4 inch piece of cinnamon stick
- Get 10 cloves
- Get 10 black peppercorns
- Take 6-8 cardamom pods
- Take 10 fl oz yoghurt
- Prepare 16 oz basmati rice, washed,soaked in water for 1/2 hour
- Prepare 1/2 tsp saffron,soak in 2 Tbs boiling water
Heat the oil in a non-stick frying pan over a medium heat. Return the meat and any accumulated juices to the pan. Repeat until all of the ingredients have been used up. Spoon the saffron and its water over the final layer of rice, dot with the remaining butter and season.
Steps to make Lamb Biryani:
- Heat 2 tbs oil or ghee in a large pan or wok, add the garlic,ginger,cayenne and cumin, fry for 3-4 minutes, keep stirring. Add lamb stir to coat with spices and fry until Brown.
- Add yoghurt and 1 tsp salt, add 1/4 pint water, bring to boil, give an occasional stir.
- Reduce heat, put lid on pan, simmer until lamb is cooked and tender, approx 60 minutes.
- Rinse and drain the rice, in a separate pan, boil 3 pts water with 1 tsp salt, add the rice and fast boil for about 1 1/2 minutes, drain the rice thoroughly, put to one side.
- Preo heat oven to 180 c, 160 fan. In a large ovenproof pan put 1 Tbsp oil or ghee, place in 1/3 rd of the rice, sprinkle on 1/3 rd of saffron mix, add 1/3rd lamb.
- Continue layers, finishing with a layer of rice sprinkled with saffron mix, pour over any liquid from lamb. Cover and place in oven.
- Cook for 25 - 30 minutes until rice is cooked and liquid is absorbed. Lightly fluff up rice with a fork.
- Serve with a vegetable curry.
- You can top the rice with crispy fried onion, sultanas and or pistachio nuts.
- You can substitute chicken or cooked prawns (add prawns just before serving)for the lamb, not sure if this is traditional though.
Indian Lamb Biryani is a casserole of tender lamb curry and fragrant saffron rice. Two outstanding dishes combined into one company worthy casserole. Serve with cooling cucumber raita on the side. I had a very biryani week. Biryani is an Indian curry and rice casserole that I've been hearing about, thinking about, maybe even dreaming about.
So that is going to wrap this up for this special food lamb biryani recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
