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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Lamb Biryani is among the most popular dishes in India... colorful and delicious! Ingredients:
2/3 cup milk |
1 tsp saffron |
5 tbsp ghee |
3 medium onions, sliced |
2 pound lean lamb, cubed |
7 tbsp unsweetened yogurt |
1 1/2 tsp finely chopped fresh ginger root |
1 1/2 tsp crushed garlic |
2 tsp garam masala |
2 tsp salt |
1/4 tsp turmeric |
2 1/2 cups water |
2 1/4 cups basmati rice |
2 tsp black cumin seeds |
3 cardamoms |
4 tbsp lemon juice |
2 fresh green chilie |
1/4 bunch fresh cilantro leaves |
Directions:
1. Boil the milk in a pan with the saffron and set aside. Heat the ghee in a pan and sauté the onions until golden. Remove half the onions and ghee for the pan and set aside in a bowl.
2. Combine the meat, yogurt, ginger, garlic, garam masala, 1 tsp salt, and the turmeric in a largebowl and mix well.
3. Return the pan with the ghee and onions to the heat, add the meat mixture, stir for about 3 minutes, and add the water. Cook over low heat for 45 minutes, stirring occasionally.
4. Check to see wether the meat is tender: if not add 2/3 cup water and cook for 15 minutes. Once all the water has evaporated, stir fry for about 2 minutes and set aside.
5. Meanwhile, place the rice in a pan. Add the cummin seeds, cardamons, salt, and enough water for cooking, and cook over a medium heat til the rice is half cooked. Drain. Remove half the rice and place in a bowl.
6. Spoon the meat mixture on top of the rice in the pan. Add half each of the saffron mixture, lemon juice, chilies and cilantro.
7. Add reserved onions and ghee, and the other half of the rice, saffron, lemon juice, chilies and cilantro. Cover and cook over low heat for 15 - 20 minutes, or til rice is cooked. Stir well and serve.
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