Lamb Biryani

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Another "Lamb Biryani" recipe ranks higher.

Share it:

Try this Lamb Biryani recipe, or contribute your own. "Indian" and "Mridulas" are two tags used to describe Lamb Biryani.

"Very simple... Prepared it for the first time and it was yummy...!"

- Thakur1999

Ingredients

Are you making this? 
1/2 ts Saffron strands; pounded
25 ml Boiling milk
75 g Ghee; or unsalted butter
1 5-cm piece cassia bark; or cinnamon
8 Green cardamom pods; (split each pod to release flavour)
8 Cloves
10 Black peppercorns; (up to 12)
3 Bay Leaves
1 lg Onion; finely sliced
1 tb Garlic paste
1 tb Ginger paste
1 tb Ground cumin
1 tb Ground coriander
1/4 ts Salt; or to taste
125 g Natural yoghurt
1 kg Boned leg of lamb; cut into cubes
450 g Basmati rice; washed
almonds; Toasted flaked

Original recipe makes 1

Servings  

Preparation

Soak the pounded saffron in the hot milk and set aside. In a heavy-based saucepan (large enough to hold the meat and rice together), melt the ghee or butter over a low heat and sizzle the cassia or cinnamon, cardamoms, cloves, peppercorns and bay leaves for 15-20 seconds. Add the onions and increase the heat to medium. Stir and fry the onions for 4-5 minutes. Add garlic and ginger, stir and cook for a further 2-3 minutes, then add the spices and chilli. Stir and cook for 12 minutes. Add the salt, yoghurt, meat and half the saffron milk. Stir to distribute well and switch off the stove. Put the rice in a pan with plenty of hot water and 2tsp salt. Bring to the boil for 1 minute. Drain the rice and pile it on top of the meat. Drizzle the remaining saffron milk on the rice. Soak a large piece of grease-proof paper and squeeze out the water. Spread this on top of the rice. Now soak a clean tea towel, squeeze out the water and spread it on top of the grease-proof paper. Put the lid on the pan. Now seal the top of the saucepan with a large piece of kitchen foil so that no steam can escape. Place the pan over a very low heat and cook for 1 hour. Use a heat diffuser if necessary and do not peep during cooking! Remove the biryani from the heat and allow to stand for 15 minutes. Stir it gently with a fork to mix the meat and the rice and serve immediately, garnished with the toasted flaked almonds. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Calories Per Serving: 5051 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Lamb Biryani

I'd rate it:


sign in to add your comment

Learn more

Lamb Frenched Lamb

Recipe ideas by email


Reviews

Add yours!

Very simple... Prepared it for the first time and it was yummy...!
Thakur1999 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free