Lamb Biryani Recipe
Yummy Lamb Biriani is an amazingly tasty and filling Indian dish. I serve this often for a hearty dinner meal at home especially if we are celebrating any family occasion. Very filling and delicious, the Lamb Biriani is something you just shouldn’t miss.
Ingredients
| Diced lean lamb | 1 1⁄2 Pound (About 675 Gram) | |
| Water | 2 Pint (About 1.2 Liters Or 5 Cups) | |
| Coriander sprig/Parsley | 2 | |
| Chilies | 3 (Use Red And Green Variety) | |
| Oil | 2 Fluid Ounce (About 50 Milliliter Or 1 Cup) | |
| Butter | 2 Fluid Ounce (About 50 Gram Or 4 Tablespoon) | |
| Onions | 4 | |
| Patna rice | 1 Pound (About 450 Gram) | |
| Turmeric | 1 Teaspoon (About 5 Milliliter) | |
| Coriander seeds | 1 Teaspoon (About 5 Milliliter) | |
| Cumin | 1 Pinch | |
| Garlic | 2 Clove (10 gm), crushed | |
| Crushed cardamoms | 8 | |
| Seedless raisins | 1⁄2 Pound (About 100 Gram Or 2/3 Cup) | |
| Canned lychees | 4 | |
| Watercress sprig | 2 | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1 Scald the lamb in boiling water for 5 minutes. Drain and place in a saucepan with the fresh water, the coriander or parsley, and the chillies.
Simmer for 1 1/2 hours. Remove the meat, keep the stock.
2 Heat half of the oil and butter and fry two chopped onions for 5 minutes. Add the rice and cook for 1 minute. Add half the turmeric, coriander, cumin, and garlic. Fry for 1 minute. Add the stock and season. Cover and simmer for 20 minutes.
3 Heat the remaining oil and butter and brown the meat. Sprinkle with the rest of the spices and raisins and brown for 3 minutes.
4 Preheat oven to 190°C, 375°F, gas 5.
5 Slice the remaining onions and fry separately until golden.
6 Mix the meat and rice in a dish and cover with the onions. Reheat in oven for 15 minutes.
7 Garnish with lychees and watercress.
Simmer for 1 1/2 hours. Remove the meat, keep the stock.
2 Heat half of the oil and butter and fry two chopped onions for 5 minutes. Add the rice and cook for 1 minute. Add half the turmeric, coriander, cumin, and garlic. Fry for 1 minute. Add the stock and season. Cover and simmer for 20 minutes.
3 Heat the remaining oil and butter and brown the meat. Sprinkle with the rest of the spices and raisins and brown for 3 minutes.
4 Preheat oven to 190°C, 375°F, gas 5.
5 Slice the remaining onions and fry separately until golden.
6 Mix the meat and rice in a dish and cover with the onions. Reheat in oven for 15 minutes.
7 Garnish with lychees and watercress.
Chef
