Lamb Biryani
An Indian favourite, a little spicy - but a meal in it’s self. For a variation replace the Lamb for chicken, mushrooms or a tender cut of beef.
Preparation time: 30 minutes plus marinating Quantity: Serves 6 - 8 Cooking time: 1 hour
Ingredients
2 cm ginger
4 cloves garlic
1 teaspoon chilli powder
1 teaspoon turmeric
2 teaspoons red or white wine vinegar
1/2 teaspoon salt
few twists pepper
1 kg lamb -small diced (trimmed shoulder or leg)
1 tablespoons vegetable oil
4 onions -finely sliced
600g basmati rice
900 ml stock (water and 1 stock cube)
250 ml natural yogurt
250 ml full fat milk
1 tablespoon mint - chopped
1 tablespoon coriander leaf - chopped
3 green chillis - chopped
5 - 6 cardamon pods
1 lemon - juiced
125 ml water
30g / 1 oz ghee or butter
Method
Stage One -
- In a pestle and mortar or blender - mix the ginger, garlic, chilli, turmeric, vinegar and salt together
- Rub in to the meat and leave to marinade for 30 minutes or overnight
Stage Two -
- Heat the oil
- Fry of the onions on a slow heat, stirring occasionally until golden brown and soft
- Mix the onions in to the marinated meat
Stage Three -
- Soak the rice for 3 -4 minutes, drain and wash off 2 or 3 times
- Bring the water and rice to the boil for a minute take of and drain
Stage Four -
- Mix the yogurt, milk, mint, coriander, chillis, cardamon pods and juice together
Stage Six -
Assembly
- In an ovenproof dish
- Spoon half the meat on the bottom, followed by a layer of half the yogurt mix, followed by a layer of half the rice, followed by the rest of the meat, a layer of the rest of the yogurt mix and last of all the rest of the rice on top
- Pour over the water
- Add the butter or ghee in pieces over the top
Stage Seven -
- Cook covered with a lid or tin foil in a medium/ hot oven gas 6 / 200*c on the middle shelf for 30 - 40 minutes or until the meat is cooked and the rice is tender and all the juices absorbed
- Mix and serve