mirror of
https://github.com/LukeSmithxyz/based.cooking.git
synced 2024-11-15 06:12:56 +00:00
56 lines
2.5 KiB
Markdown
56 lines
2.5 KiB
Markdown
---
|
|
title: "Lamb Biriyani"
|
|
date: 2021-03-21
|
|
tags: ['lamb', 'mutton', 'indian']
|
|
author: ram-pari
|
|
---
|
|
|
|
This recipe makes an Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a bit less spicy)
|
|
and can be made with either Lamb or Mutton. Best served with a sauce such as an [onion raitha](/onion-raitha).
|
|
|
|
|
|
|
|
A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a rice to meat ratio of 2:3.
|
|
PS: the biriyani tastes better the longer it's allowed to soak in it's flavour after cooking.
|
|
|
|
- ⏲️ Prep time: 30 min
|
|
- 🍳 Cook time: 1 hr 15 min
|
|
- 🍽️ Servings: 4
|
|
|
|
## Ingredients
|
|
|
|
- 4-5 pods of Cardamom
|
|
- 2-3 Bay leaves
|
|
- 3-4 Cinnamon Sticks
|
|
- 8 Cloves
|
|
- 400gm Basmati Rice
|
|
- 600gm Mutton / Lamb (Boneless)
|
|
- 2 Onions (Preferably Red)
|
|
- 2 Tomatoes
|
|
- 1 Green chilli (Optional)
|
|
- 10 Garlic pearls
|
|
- 5cm piece of Ginger
|
|
- 1/2 Tbsp of [Garam Masala](/garam-masala)
|
|
- 1 Tbsp of Chilli Powder or Hungarian Smoked Paprika
|
|
- Juice of 1/2 Lemon or 1 tsp of Vinegar
|
|
- Dash of Tumeric Powder
|
|
- Dash of Curry Powder
|
|
- 1 Sprig of Mint / Coriander (Garnish)
|
|
|
|
## Directions
|
|
|
|
1. Wash the rice till the water turns clear and let the rice soak for at least 30 mins.
|
|
2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste.
|
|
3. For the green chilli slice it midway to maintain it in one piece.
|
|
4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat.
|
|
5. Add the onions and saute for around 3 min.
|
|
6. Add the tomatoes, ginger and garlic paste and saute for another 3 min.
|
|
7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt.
|
|
8. Turn the heat up to high and add the green chilli, turmeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min.
|
|
9. Ensure that the pot does not run out of water and top up with more if required.
|
|
10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water).
|
|
11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot.
|
|
12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required.
|
|
13. Now with a lid on, let the pot simmer for another 10 mins.
|
|
14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy!
|