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Lamb Biryani
Created by: Howcan Team
Ingredients
- 2 cups basmati rice
- 1 lb lamb, cut into cubes
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1/2 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup ghee or vegetable oil
- Salt to taste
- 4 cups water
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and cook until they sizzle, then add the sliced onions and cook until golden brown.
- Add the minced garlic, grated ginger, and green chilies to the pot. Cook for 2 minutes, then add the chopped tomatoes and cook until they soften.
- Stir in the turmeric, ground coriander, ground cumin, garam masala, ground cardamom, ground cinnamon, ground cloves, and ground nutmeg. Cook for 2 minutes to toast the spices.
- Add the cubed lamb to the pot and cook until browned on all sides. Stir in the plain yogurt, chopped cilantro, and chopped mint. Season with salt to taste.
- Pour in the drained basmati rice and 4 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice and lamb are cooked through and the liquid is absorbed.
- Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork before serving.
- Serve the lamb biryani hot, garnished with additional chopped cilantro and mint, if desired.
Lamb Biryani is a fragrant and flavorful rice dish that originated in the Indian subcontinent. It is believed to have been created by the Mughals, who were known for their rich and aromatic cuisine. The dish typically consists of tender pieces of lamb, basmati rice, and a blend of spices such as cardamom, cinnamon, and saffron. Chefs in regions like Hyderabad and Lucknow are renowned for their expertise in preparing this dish, each adding their own unique twist to the recipe. The best version of this dish can be found in authentic Indian restaurants that prioritize using high-quality ingredients and traditional cooking methods. Getting the spice blend and the tenderness of the lamb just right are crucial for a perfect Lamb Biryani. Some chefs also use alternative methods such as layering the rice and meat to infuse the flavors.
90 min
6
480 calories
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