Lamb Biryani Recipe
Ingredients
| Rice | 2 Cup (16 tbs), uncooked | |
| Salt | To Taste | |
| Onions | 4 | |
| Butter or margarine | ||
| Ground coriander | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Plain yogurt | 1 1/2 Cup (16 tbs) | |
| 1 pound boneless lamb, sliced | ||
| Seeds from 2 cardamom pods | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Whole Cloves | 3 | |
| Chili powder | 1/4 Teaspoon | |
| Water | ||
| 2 hard-cooked eggs | ||
| Rosewater | ||
Directions
Cook rice in boiling salted water.
Drain.
Slice 2 onions and cook until golden-brown in 2 tablespoons butter.
Mix onion with coriander, turmeric, 1 teaspoon salt, and the yogurt.
Rub mixture into lamb and let stand for 30 minutes.
Pound remaining onions in a mortar with a pestle, or grind fine.
Add lamb mixture and cook, uncovered, in skillet until some of the liquid has evaporated.
Alternate layers of meat mixture and rice in a 3-quart casserole.
Sprinkle top layer with cardamom seed, cinnamon, cloves, and chili powder.
Pour 3 tablespoons butter, melted, over top.
Add 2 or 3 tablespoons of water.
Cover tightly and bake in preheated moderate oven (350°F.) for about 45 minutes.
Garnish with eggs, cut into wedges.
Sprinkle with a few drops of rosewater.
Makes 6 to 8 servings.
Drain.
Slice 2 onions and cook until golden-brown in 2 tablespoons butter.
Mix onion with coriander, turmeric, 1 teaspoon salt, and the yogurt.
Rub mixture into lamb and let stand for 30 minutes.
Pound remaining onions in a mortar with a pestle, or grind fine.
Add lamb mixture and cook, uncovered, in skillet until some of the liquid has evaporated.
Alternate layers of meat mixture and rice in a 3-quart casserole.
Sprinkle top layer with cardamom seed, cinnamon, cloves, and chili powder.
Pour 3 tablespoons butter, melted, over top.
Add 2 or 3 tablespoons of water.
Cover tightly and bake in preheated moderate oven (350°F.) for about 45 minutes.
Garnish with eggs, cut into wedges.
Sprinkle with a few drops of rosewater.
Makes 6 to 8 servings.
Chef
