Lamb biryani

Lamb biryani

By
From
Encyclopedia of Food and Cookery
Serves
10-12

Ingredients

Quantity Ingredient

Lamb

Quantity Ingredient
1.5-2kg boned leg of lamb
125g ghee
or 125ml oil
3 large onions, sliced
5-6 garlic cloves, finely chopped
5 cm piece fresh ginger, finely chopped
6 tablespoons curry powder
1 teaspoon chilli powder, (optional)
4 teaspoons salt
2 tablespoons vinegar
2 teaspoons Garam masala
2 fresh hot chillies
25g fresh mint, chopped
2 large ripe tomatoes, peeled, seeded and chopped

Pilau

Quantity Ingredient
1kg long-grain rice, preferable basmati
125g ghee
or 125ml oil
1 cinnamon stick
10 cardamom pods
5 cloves
2 onions, sliced
1/2 teaspoon saffron threads, crumbled and soaked in 2 teaspoons hot water
2 litres chicken or vegetable stock, boiling
salt

Garnish

Quantity Ingredient
125g sultanas
80g almonds, blanched
1 onion, sliced
ghee or oil
155g peas, cooked

Method

  1. Trim excess fat from lamb and cut into 2.5 cm cubes. Heat ghee or oil in a large saucepan and fry onions, garlic and ginger until soft and golden. Add curry and chilli powder (if using) and fry for 1 minute longer, then add salt and vinegar. Add lamb and stir until well coated with curry mixture. Add garam masala, whole chillies, mint and tomatoes. Cover and cook, stirring from time to time, on very low heat for 1 hour or until lamb is tender and gravy thick. Add a little water if mixture is drying out. Remove whole chillies.
  2. While lamb is cooking, prepare the pilau. Wash rice under running water and drain well. Melt ghee or warm oil in a large pan and add cinnamon stick broken into pieces, cardamom, cloves and onions. Fry until onions are golden. Add rice and fry, stirring, until grains are well coated with ghee or oil. Add saffron and boiling stock, season with salt and stir until boiling. Turn heat very low, cover tightly and cook for 10–15 minutes or until rice is tender and liquid absorbed. Remove lid, turn off heat and fluff up rice with a fork.
  3. Put a generous layer of cooked rice in a large, buttered ovenproof casserole and cover with a layer of lamb mixture. Repeat these layers, ending with a layer of rice. Depending on the size of the dish, there should be about 3 layers of rice and 2 of lamb. Cover with foil, then a lid, and reheat over low heat on top of the stove or in a preheated moderately slow oven for 40–50 minutes.
  4. To prepare garnish, fry sultanas, almonds and onion in a little ghee or oil. Leave biryani in casserole or turn it out into a heap on a serving dish. Garnish with sultanas, almonds, onion rings and peas. Serves 10–12.

Note

  • The biryani can be prepared ahead, except for final reheating and garnishing, and can be stored, in the refrigerator, for up to 2 days.
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