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Yogurt-Marinated Lamb Biryani
Created by: Howcan Team
Ingredients
- 2 lbs lamb, cut into pieces
- 1 cup plain yogurt
- 1 onion, finely sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups basmati rice
- 4 cups water
- 1/4 cup vegetable oil
- 1 cinnamon stick
- 4 cardamom pods
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro and mint for garnish
Instructions
- In a large bowl, mix together 1 cup of plain yogurt, minced garlic, grated ginger, 1/2 teaspoon of turmeric, 1 teaspoon of chili powder, and salt to taste.
- Add the lamb pieces to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Rinse 2 cups of basmati rice until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice and cook for 5 minutes. Drain and set aside.
- In a large, heavy-bottomed pot, heat 1/4 cup of vegetable oil over medium heat. Add the sliced onion, cinnamon stick, cardamom pods, and cumin seeds. Cook until the onions are golden brown.
- Add the marinated lamb to the pot and cook until browned on all sides. Sprinkle in 1/2 teaspoon of garam masala and mix well.
- Layer the parboiled rice on top of the lamb in the pot. Cover and cook on low heat for 30-35 minutes, or until the lamb is tender and the rice is cooked through.
- Garnish with fresh cilantro and mint before serving. Enjoy your flavorful yogurt-marinated lamb biryani!
Lamb Biryani with a yogurt-based marinade has a rich history rooted in the culinary traditions of South Asia. This aromatic dish is believed to have originated in the Mughal courts of India, where skilled chefs crafted elaborate feasts for royalty. The yogurt-based marinade, infused with a blend of spices like cumin, coriander, and garam masala, tenderizes the lamb and imparts a depth of flavor. Renowned restaurants in Hyderabad, India, are celebrated for their mastery of this dish, with chefs meticulously layering marinated lamb, fragrant basmati rice, and saffron-infused milk to create a symphony of taste and aroma. The key to a perfect Lamb Biryani lies in achieving the ideal balance of spices and allowing the meat to marinate for an extended period, ensuring a succulent and flavorful outcome. Today, this dish continues to captivate food enthusiasts worldwide, with variations that cater to diverse palates and preferences. Whether prepared in a traditional clay pot or modern pressure cooker, the essence of Lamb Biryani with a yogurt-based marinade remains a testament to the artistry of South Asian cuisine.
90 min
6
480 calories
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