Recipes

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.

Servings

8

Prep

40 min

Cook

1 hr

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Skill Level

Easy