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Basmati 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
- 2 1/2 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 and set aside.
- In a large bowl, marinate the lamb with yogurt, half of the minced garlic, half of the grated ginger, half of the chopped cilantro, half of the chopped mint, and half of the garam masala. Cover and refrigerate for at least 1 hour.
- In a large pot, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and cook until they start to sizzle.
- Add the sliced onion and cook until golden brown. Add the remaining garlic and ginger, and cook for another 2 minutes.
- Stir in the marinated lamb and cook until browned on all sides. Add the chopped tomatoes, green chilies, turmeric, ground coriander, ground cumin, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, and salt. Cook for 5 minutes, stirring occasionally.
- Add the drained basmati rice to the pot and gently stir to combine with the lamb and spices. Pour in the water and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender 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 and garnish with the remaining chopped cilantro and mint before serving.
Lamb Biryani, a fragrant and flavorful dish, has a rich history rooted in the royal kitchens of India. The use of basmati rice, known for its long grains and aromatic fragrance, elevates the dish to a whole new level. Renowned chefs in regions like Hyderabad and Lucknow have perfected the art of preparing Lamb Biryani with basmati rice, infusing it with a symphony of spices and tender lamb. The key to an exceptional Lamb Biryani lies in the quality of the basmati rice, the perfect blend of spices, and the slow-cooking method that allows the flavors to meld together. Today, the best versions of this dish can be savored in authentic Indian restaurants that honor traditional recipes. The essential elements to get right are the marination of the lamb, the layering of rice and meat, and the slow cooking process to ensure each grain of basmati rice is infused with the aromatic flavors of the spices and tender lamb. For those seeking an alternative method, the use of a traditional clay pot for cooking can impart a unique earthy flavor to the dish.
90 min
6
480 calories
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