page 367

Lamb Biryani


Ingredients:

Lamb chopped 1kg
Ground coriander 1 1/2tbsp
Ground paprika 1tsp
Grounded cumin seeds 1/4tsp
Powdered aniseeds, turmeric,
cinnamon, cardamom, clove 1/4tsp each
Crushed garlic 2 cloves
Grated fresh ginger 2tsp
Fresh lime juice 1tsp
Oil 3tbsp
Finely chopped big onions 4
Ground Almonds 3tbsp
Plain Yoghurt 6tbsp



Rice Preparation

Washed&drained basmati rice 4 cups
Ghee 3tbsp
Finely sliced onions 2
Crushed garlic 1 clove
Water 6 cups
Grounded turmeric, cinnamon,
cardamom, clove 1/4tsp each
Bay leaf 2 strangs
Evaporated milk 4tbs
Salt to taste





Directions:

Lamb Preparation:
# Excess fat is removed from the lamb and placed in a bowl.
# In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to lamb and mix well.
# Marinate and keep it for 15 minutes.
# Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes.
# Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises.
# Remove the sauce pan from the fire.

Rice Preparation:
# In a big pan melt ghee, saute onions until golden brown.
# Add ginger, garlic and saute for 2 minutes. Now add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked.
# Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed.
# Stir the rice with the fork and transfer half of the rice into a serving dish.
# Spread the lamb dish over the rice and cover it with the remaining rice.
# Garnish with fried onion rings and cashew nuts.