Tweet
Almond and Lamb Biryani
Ingredients: 3 cups rice - half cooked
700 gm lamb cut into 2" cubes
225 ml yoghurt
150 ml water
6 cloves
1 cup grated onion
1 tsp ginger - chopped
1 tsp garlic - chopped
1/2 tsp peppercorns
1/4 tsp green cardamom seeds
1/4 tsp brown cardamom seeds
1 tsp cumin seeds
1 tsp coriander seeds
1" cinnamon stick
pinch of grated nutmeg
1 blade mace
1/4 tsp chilli powder
handful of mint leaves
3 split green chillies
2 tbsp butter
Method: Combine onion, ginger, garlic and almond pastes. Fry meat to seal in heat oil. Remove from pan. Add onion mixture and cook until red. Return meat to pan.
Gradually pour in the yoghurt and water. Season and add ground spices with mint leaves and chilli. Cover tightly and cook for 1 1/2 hours.
Spoon meat and sauce over bottom of pan. Half cook rice in boiling water.
Drain and pile over rice. Drizzle with saffron water. Spoon on butter and finish with dried onions and dried fruit. Seal tightly and cook for 1 hr in a slow oven before serving.
-tazz
Ingredients: 3 cups rice - half cooked
700 gm lamb cut into 2" cubes
225 ml yoghurt
150 ml water
6 cloves
1 cup grated onion
1 tsp ginger - chopped
1 tsp garlic - chopped
1/2 tsp peppercorns
1/4 tsp green cardamom seeds
1/4 tsp brown cardamom seeds
1 tsp cumin seeds
1 tsp coriander seeds
1" cinnamon stick
pinch of grated nutmeg
1 blade mace
1/4 tsp chilli powder
handful of mint leaves
3 split green chillies
2 tbsp butter
Method: Combine onion, ginger, garlic and almond pastes. Fry meat to seal in heat oil. Remove from pan. Add onion mixture and cook until red. Return meat to pan.
Gradually pour in the yoghurt and water. Season and add ground spices with mint leaves and chilli. Cover tightly and cook for 1 1/2 hours.
Spoon meat and sauce over bottom of pan. Half cook rice in boiling water.
Drain and pile over rice. Drizzle with saffron water. Spoon on butter and finish with dried onions and dried fruit. Seal tightly and cook for 1 hr in a slow oven before serving.
-tazz
�-)��O.o���]״)���
Comment