Lamb Biryani
This dish from the Indian subcontinent is prepared with basmati rice, meat or vegetables. For lamb biryano, the pieces of meat are marinated overnight for the tasty dish. To serve very hot and sprinkled with freshly chopped coriander and fried onions.
Ingrédients de la recette
- 1½ kg Rice
- Salt,ghee, garlic and ginger
- 2kg potatoes
- Oil
- 2 plain yogurts
- Briani spices
- 4kg lamb meat
- coriander and mint
- 2kg oignon
- Chili powder and Jafran
- Cardamon, cinnamon, turmeric powder, ½ teaspoon yellow color.
Instructions
- 1
Soak Rice for 1 hour.
- 2
In a frying pan, put the oignon with for 15-20 min till golden and reserve.
- 3
Marinate the potatoes with yellow color and 2 teaspoon salt and in a pan, fry the potatoes 15-20 min.
- 4
In a large pan, Marinate the lamb with 3 tablespoon garlic and ginger, 2 tablespoon chili powder, 1 tablespoon tumeric powder, 1 tablespoon whole cardamon, 3 cinnamon stick, 2 teaspoon salt, mix and reserve.
- 5
After 1 hour, add the chopped oignon, yogurt, 4 tablespoon of briani spices, coriander, mint and mix well.
- 6
Add the fry oignon and fry potatoes, 1 litre of water, jafran, 1 cup of oil, 2 tablespoon of ghee, mix well and reserve.
- 7
In another pan, boil water with 2 teaspoon of salt, 1 tablespoon of cardamon, 2 cinnamon stick, the soaked rice and let it cook for 10 min.
- 8
Pour the rice into the casserole with the meat. Make sure to cover the meat well.
- 9
Add the fry oignon on top and let cook for 20-30 minutes over low heat.
- 10
Serve with a mixture of the meat and the rice on top with chilli tamarind sauce and a salad of carrots and cucumber.
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