Side Pannel
Lamb Biryani
Ingredients List
- 1/2 ts Saffron strands; pounded
- 25 ml Boiling milk
- 75 g Ghee or unsalted butter
- 1 5 cm cassia bark or cinnamon
- -sticks
- 8 Green cardamom pods; (split
- -the top of
- ; 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
- -5cm
- Cubes
- 450 g Basmati rice; washed and
- -drained
- Toasted flaked almonds
Directions
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.
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.
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