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 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
THE QUILON'S LAMB BIRYANI
This recipe is from The Quilon, London, England, the only Michelin-starred restaurant in the world specialising in Southern Indian food. Each part can be done ahead of time and then assembled and in the oven right before you need to serve it.
Provided by Member 610488
Categories Long Grain Rice
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- Wash and pat dry the lamb and keep aside. Dry roast the fennel, cardamom, cinnamon, cloves, bay leaf and grind to powder.
- In a clean bowl, put the above powder, turmeric, coriander and ginger garlic paste, ghee, yoghurt and salt and mix together. Marinade the lamb and keep in a cool place for four to six hours.
- In a clean pot bring the water to boil, add black cumin seeds, a little oil or ghee, half of the chopped coriander and mint. Add washed basmati rice and cook till the rice is 3/4 done. Strain and keep aside.
- Heat the mixture of ghee and oil and top the whole garam masala, chilli and onion. Sweat the onion and add the sliced tomatoes and cook. Add the marinated lamb and cook till 3/4 done.
- Spread the boiled rice on top of the lamb evenly. Sprinkle chopped coriander, mint leaves and browned onions.
- Bake with a sealed lid in a preheated oven at 180 degrees C for 15 to 20 minutes or alternatively put on low flame griddle. Once the steam comes out remove from griddle. Gently mix and arrange on a serving platter, garnish with fried onion and coriander.
Nutrition Facts : Calories 829.1, Fat 43.6, SaturatedFat 20.9, Cholesterol 125.9, Sodium 125.6, Carbohydrate 79.4, Fiber 7, Sugar 10.2, Protein 31
PAKISTANI LAMB BIRYANI
Make and share this Pakistani Lamb Biryani recipe from Food.com.
Provided by Queen Dana
Categories Lamb/Sheep
Time 1h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- 1. Heat 1⁄4 cup oil in a 5-qt. skillet over high heat. Add onions; cook, stirring occasionally, until dark brown, 20-25 minutes. Transfer to a bowl; set aside.
- 2. Heat remaining oil in a 5-qt. pot over high heat. Add garam masala, chile flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods, and 1 cinnamon stick; cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chiles, and ginger; cook, stirring, 2-3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium; cook until lamb is tender, about 1 hour. Add fried onions, yogurt, 1⁄2 cup mint, and 2 tablespoons cilantro; cook, uncovered, for 15 minutes more. Set aside.
- 3. Put saffron into a bowl and cover with 1⁄2 cup hot water; set aside. Bring 4 cups of water to a boil in a 5-qt. saucepan. Add remaining peppercorns, green and black cardamom, and cinnamon, along with the rice, cumin, cloves, and bay leaves, and season with salt. Cook rice until al dente, 5-10 minutes; drain rice and set aside.
- 4. Transfer half the lamb curry to a 5-qt. pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water and food coloring (if using); mix into rice with your fingers. Top with remaining lamb curry and remaining rice; drizzle with remaining saffron; mix. Steam, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.
Nutrition Facts : Calories 1191.9, Fat 75.4, SaturatedFat 18.6, Cholesterol 111.8, Sodium 137.6, Carbohydrate 100.6, Fiber 15.5, Sugar 8.3, Protein 37
POSH LAMB BIRYANI
Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make.
Provided by lindseylcw
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 29
Steps:
- wash and soak the rice for 30 mins then drain.
- mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
- allow lamb to get to room temperature then thread onto wooden skewers.
- make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
- add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
- in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
- Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
- grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
- repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
- When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
- serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).
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Cuisine IndianServings 4
- Place all ingredients for marinade in a glass bowl, mix well with diced lamb and chill for at least 2 hours (ideally over night and remove from fridge 1 hour before cooking).
- Prepare rice by soaking for at least 30 minutes and rinsing well in a sieve until the water runs clear.
- Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
- Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
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