Lamb biryani

Recipe from: 8 june 2010

Ingredients 48
Servings 4
Time 20 mins

Ingredients

  • 750
    g
    deboned Leg of Lamb, cut into bite size chunks
  • 3
    sticks cinnamon
  • 3
    cardomom pods, peeled
  • 1
    bay leaf
  • 1
    Tbs
    crushed ginger
  • 1
    Tbs
    crushed garlic
  • 3
    chillies, sliced
  • 1/2
    tsp
    crushed pepper
  • 3
    tsp
    ground cumin
  • 2
    tsp
    ground coriander
  • 1/2
    tsp
    turmeric
  • 4
    tsp
    chilli powder
  • 2
    tsp
    garam masala
  • 1
    tsp
    fennel powder
  • 2
    medium tomatoes, grated
  • 1/2
    cup
    sour cream or curds
  • Salt to taste
  • 1/2
    cup
    brown lentils
  • Rice:
  • 1
    cup
    uncooked rice
  • 1
    stick cinnamon
  • 2
    green cardamom pods
  • 1
    bay leaf
  • 2
    cloves
  • 1
    tsp
    salt
  • Vegetable prep:
  • 1
    cup
    oil
  • 1
    carrot, peeled and sliced
  • 1/2
    cup
    peas
  • 1
    large onion, sliced
  • 6
    small potatoes, peeled and cubed
  • 1/4
    cup
    chopped coriander
  • 2
    stems curry leaves
  • Garnishing:
  • 1/4
    cup
    ghee
  • 1
    tsp
    whole coriander
  • 1
    tsp
    whole fennel seeds
  • 1
    medium onion, sliced
  • pinch
    saffron fronds
  • 1
    Tbs
    rose water
  • 1 1/4
    cup
    warm water
  • Buttermilk Mix:
  • 1
    cup
    buttermilk
  • 1
    tsp
    ground cumin
  • 1 1/2
    tsp
    ground coriander
  • 1/2
    tsp
    turmeric
  • 1/2
    tsp
    chilli powder
  • 1
    tsp
    salt
 

Method

1 hour 10 mins
 
Cook lentils in water until tender but not mushy. Drain and keep aside.

Place meat and whole spices in a deep pot and cook until all traces of pink disappear.

Add the rest of the ingredients and stir well to coat the meat and braise until the meat is slightly tender.

Stir the lentils into the meat.

Rice:

Combine ingredients in a pot and boil for 10 minutes.

Drain off water and keep aside.

Vegetable prep:

Heat oil, fry potatoes until crisp but not cooked completely.

Fry onions in the remaining oil until they are a rich brown.

Add the carrots, peas and greens to the onions. Fry for two minutes and keep aside.

Assembly:

Using a flat-bottomed pot, place a thin layer of rice at the bottom.

Add the meat and accumulated juices.

Place potatoes, onions and other fried vegetables evenly.

Cover with rest of the rice.

Set oven to 200°C.

Garnishing:

Heat ghee, fry Coriander, fennel and Onion.

Pour over Rice.

Heat saffron until crisp, add the rose water and mix until the colour is strong orange.

To make the saffron crispy, place on lid of hot pot and then crumble with the back of a spoon.

Sprinkle on top of ingredients.

Finally, pour the water around the inside of the pot.

Cover securely and place in oven for 45 minutes.

Serve with Buttermilk Mix

For more of Simply Delicious' recipes click here.

 

Read more on: lamb
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.