LAMB (GOSHT) BIRYANI
Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 8
Number Of Ingredients 23
Steps:
- Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
- Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
- Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
- Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
- Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
- Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
- Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 64.3 g, Cholesterol 42.5 mg, Fat 25 g, Fiber 4.8 g, Protein 16.5 g, SaturatedFat 8.5 g, Sodium 429.2 mg, Sugar 7.5 g
LAMB (OR GOAT) BIRYANI
Make and share this Lamb (Or Goat) Biryani recipe from Food.com.
Provided by evelynathens
Categories Curries
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Wash the meat and drain all the water.
- Heat oil, fry the onions till golden brown. When the onions become cool, crush or grind them. Set aside.
- Rub ginger and garlic well into the meat, then add salt, red chili powder, half the coriander, mint and green chilies, the lemon juice, the ground spices of Group A, the crushed onions and the oil in which the onions were fried. Leave to marinate for about two hours.
- Soak saffron in milk and set aside. Take a heavy-bottomed pan, put in the marinated meat with the marinade. Bring to boil, stirring occasionally. Cover and cook over medium slow heat till the meat is tender and liquids are not fully dried up.
- Wash rice.
- Boil about 8 glasses of water. Add the whole cardamoms, cloves, bay leaves and cinnamon stick to the water with a little salt and the rice. Parboil rice. Drain all the water and spread the rice in a flat dish.
- Brush the bottom of another heavy-bottomed pan liberally with ghee. Place half the parboiled rice in a layer at the bottom. Cover with the cooked meat. Cover the meat with rest of the rice.
- Sprinkle the saffron milk over the rice. Also sprinkle the remaining coriander, mint and green chilies. Dot with ghee, cover tightly and cook over slow fire till the rice is fully cooked and the fragrances blended. Serve steaming hot.
Nutrition Facts : Calories 655.9, Fat 35, SaturatedFat 10.3, Cholesterol 76.3, Sodium 67.8, Carbohydrate 61.2, Fiber 2.7, Sugar 3.9, Protein 23.9
LAMB BIRYANI
This is from one of my Food and Wine cookbooks. Remove the whole spices before serving. They recommend serving a zinfandel from Napa or Sonoma with this dish
Provided by dicentra
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
- In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
- Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
- Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
- Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
- Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
Nutrition Facts : Calories 772.2, Fat 41.6, SaturatedFat 18.3, Cholesterol 108.5, Sodium 1242.7, Carbohydrate 72, Fiber 3.8, Sugar 10.9, Protein 28.4
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