Daring Cooks: Lamb Biryani
Yes! I decided to join the Daring Cooks group at last :-D I was very eager but I wanted to start step (bakers) by step (cooks).
This month I was so happy it was going to be a curry. I have enjoyed very much cooking with all the spices and I am definetely docooking this again, I want to try the chicken version too.
The only thing I must say about the recipe is that for it calls for too much rice. Half of the quantity of rice (or even less) would have suficed for me. But the recipe to make rice is one of those I have been looking for a long time, it is delicious. Grace, thanks so much for the recipe!!!
Ingredients for Lamb Biryani
4 cloves garlic
1 inch (2½ cm) ginger, peeled and roughly chopped
2/3 cup (180 ml) (6-1/3 oz) (180 gm) plain yogurt
4 tablespoons (60 ml) fresh coriander, chopped
2 teaspoons coriander powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon biryani powder
½ teaspoon chilli powder
½ teaspoon turmeric
18 oz (500 gm) lamb shoulder, cut into 1 inch (2½ cm) pieces
4 tablespoons (60 ml) (2 oz) (60 gm) ghee
½ teaspoon whole cumin seeds
3 bay leaves
3 cardamom pods
3 cinnamon sticks
1 onion, chopped
Green chillies, chopped (optional)
5 tablespoons (75 ml) (2-2/3 oz) (75 gm) ghee
2 cardamom pods
2 small cinnamon sticks
2 bay leaves
2 onions, thinly sliced
3 cups (750 ml) (550 gm) (19½ oz) basmati rice, soaked for 30 minutes and drained
1. Blend the garlic, ginger, yogurt, coriander, and spices to a smooth paste. Rub the paste into the lamb and leave it to marinate in the refrigerator for at least 2 hours, but preferably overnight.
2. Melt the ghee in a large pot and fry the whole spices until fragrant. Add the onion and cook until golden brown.
3. Add the meat and any remaining marinade. Cover and cook on medium heat for 15 minutes, stirring occasionally. Add enough water to just cover the meat. Cover and cook on low heat for 1 hour until the meat is very tender, stirring occasionally to make sure it doesn’t burn. Stir in the green chillies if using.
4. For the rice, melt the ghee in a separate saucepan on medium high heat and fry the whole spices until lightly brown. Add the onion and fry until golden brown. Add the rice and fry for 2 minutes, stirring constantly. Stir in 6 cups (1½ cup of water, bring to a boil and then cover and simmer for 5 minutes. Drain any remaining water.
5. Assemble the biryani by alternating thin layers of rice and meat in a large saucepan starting and ending with a layer of rice. Cover the pan tightly and cook over very low heat for 10 more minutes
Next Daring challenge on the 27th…