Indian Lamb Biryani
Ingredients
1/3 cup grated unsweetened coconut | ||
1 cup milk | ||
1 tsp saffron, crushed | ||
1 cup hot chicken stock | ||
10 tbs butter | ||
3 medium onions, chopped | ||
4 tsp kosher salt | ||
2 tsp ground cumin | ||
2 tsp fresh ginger, grated | ||
1 tsp turmeric | ||
1 tsp ground coriander | ||
1/4 tsp ground cloves | ||
1/2 tsp crushed cardamom seed | ||
1 tsp crushed red pepper flakes | ||
1 tsp black pepper | ||
2 cups basmati rice | ||
2 cups boiling water | ||
3 cloves garlic, minced | ||
2 lbs boneless lamb, all fat removed, cut into 1 inch cubes | ||
2 cups plain yogurt | ||
juice of 1 lime | ||
1/2 cup dark raisins | ||
1/2 cup blanched cashews |
A biryani is the Indian equivalent of our casserole, in which several foods are cooked together to make a one dish meal. This has a lot of ingredients, but the end result is well worth it.
Directions:
- Soak the coconut in milk for 1 hour. Strain milk through a fine strainer and set aside. Discard the coconut.
- Soak the saffron in hot stock for 1 hour, then set aside.
- In a large pot heat 6 tbs of butter, add 2 of the chopped onions, 2 tsp salt, cumin, ginger, turmeric, coriander, cloves, cardamom, 1/2 tsp red pepper flakes and 1 tsp black pepper.
- Saute for 5 minutes over medium heat.
- Add rice and saute for 5 minutes more, stirring to combine.
- Add boiling water, stir, cover and cook over low heat for 5 minutes. Remove from heat and let stand, covered.
- In a large frying pan heat 4 more tbs of butter, add 1 chopped onion, garlic, 1/2 tsp red pepper flakes 2 tsp salt and 1 tsp black pepper. Saute for 5 minutes.
- Turn up heat to medium, add lamb cubes, and brown quickly on all sides.
- Add the yogurt and lime juice and stir to blend.
- To assemble, spread 1/3 of the rice mixture on the bottom of a oven proof casserole.
- Spread 1/2 of the lamb mixture on top of the rice, then sprinkle with 1/2 of the raisins and 1/2 ov the nuts.
- Add another 1/3 of the rice, then cover with the remaining meat, then add remaining raisins and nuts and top with remaining rice.
- Pour coconut milk and saffron stock mixture into the casserole.
- Cover and bake in a preheated 375 degree oven for 1 hour.
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