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Lamb Biryani
Lamb Biryani is a traditional Indian recipe (from North India) for a classic dish of lamb in a curried gravy that's layered in a dish with saffron and turmeric rice before being finished by oven baking and garnished with hard-boiled eggs and slivered almonds. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lamb Biryani.
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
6–8
Rating: 
Tags : CurrySpice RecipesLamb RecipesVegetable RecipesMilk RecipesBaking RecipesIndian Recipes
Lamb Biryani: Classic Indian recipe for a dish of lamb in a curried gravy that's layered in a dish with saffron and turmeric rice before being finished by oven baking and garnished with hard-boiled eggs and almond slivers.
Ingredients:
For the Lamb:
1.5kg lamb, cubed
6 large onions, thinly sliced
225g butter or ghee
10 garlic cloves, chopped
2 large lemons
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp hot chilli powder
1 tbsp finely-grated ginger
1 tsp ground cumin
1/2 tsp freshly-ground black pepper, to taste
1 tsp ground coriander seeds
300ml natural yoghurt
salt, to taste
For the Rice:
500g
basmati rice
10 cloves
10 black peppercorns
8 bayleaves (or use
curry leaves, if available)
10 cardamom pods, crushed
6 cinnamon sticks
1/2 tsp ground turmeric
generous pinch of saffron threads, crumbled
2 tbsp hot milk
4 hard-boiled eggs, sliced
60g slivered
almonds
Method:
Wash the meat then add to a pan with all the spices, garlic, ginger, yoghurt and lemon juice. Season to taste with salt. Mix well with your hands, cover with clingfilm (plastic wrap) and set aside to marinate for at least 20 minutes.
In the meantime, heat 60g of the ghee (or butter) in a pan, add the onions and fry until crisp and brown. Remove half the onions and set aside. Transfer the remainder to a mortar, pound to a paste and mix in with the meat and spices.
Now prepare the rice. Wash the rice thoroughly then turn into a colander to drain. Three-quarters fill a large pan with water then add the spices and a dessertspoon of salt. Bring to a boil then add the rice. Cook for about 10 minutes (the grains should still be hard) then drain the rice (but leave in the spices). Turn the rice onto a tray and set aside to cool then divide into two portions.
Mix the saffron and turmeric with the turmeric and saffron then set aside. Place half of one portion of rice (ie 1/4 of the total) in the base of a large pot with a tight-fitting lid (a cast-iron casserole is ideal). Spoon over the meat and yoghurt mixture and top this with the reserved onions and the remaining 1/4 rice. Sprinkle over the milk and saffron mix then cover the pan and bring the contents just to a boil. Immediately reduce to a very gentle simmer and cook gently for 90 minutes, or until the meat is tender.
Near the end of the cooking time, bring a large pan of salted water to a boil, add the remaining 1/2 of the rice, and cook for about 6 minutes, or until heated through and tender. Drain the rice and arrange on a large serving dish. Spoon over the rice and meat mixture, as soon as it is ready, decorate with the sliced hard-boiled eggs and slivered almonds then serve.
