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Extra Spicy 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
- 4 green chilies, slit lengthwise
- 2 tomatoes, chopped
- 1/2 cup vegetable oil
- 1/2 teaspoon cumin seeds
- 4 whole cloves
- 4 whole green cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 4 cups water
Instructions
- Wash the basmati rice in several changes of water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Cook until fragrant, about 1 minute.
- Add the sliced onions and cook until golden brown, about 8-10 minutes.
- Add the minced garlic, grated ginger, and green chilies. Cook for 2-3 minutes.
- Add the chopped tomatoes and cook until they soften, about 5 minutes.
- Add the cubed lamb and cook until browned on all sides, about 5-7 minutes.
- Stir in the turmeric, ground coriander, ground cumin, red chili powder, and salt. Cook for 2-3 minutes.
- Add the plain yogurt, chopped cilantro, and chopped mint. Cook for another 5 minutes.
- Add the drained basmati rice and stir gently 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.
- Sprinkle the garam masala over the biryani and gently fluff the rice with a fork.
- Remove from heat and let the biryani rest, covered, for 5-10 minutes before serving.
- Serve the extra spicy lamb biryani hot with raita or your favorite chutney.
Lamb Biryani, a fragrant and flavorful dish, has a rich history steeped in the culinary traditions of South Asia. Originating in the Mughal courts of India, this aromatic rice dish is a harmonious blend of tender lamb, aromatic spices, and long-grain basmati rice. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have elevated the art of biryani-making, infusing their creations with a symphony of spices like saffron, cardamom, and cloves. In Hyderabad, the biryani reaches its pinnacle, with iconic restaurants like Paradise and Bawarchi serving up legendary versions. The key to a perfect lamb biryani lies in the marination of the meat and the layering of flavors as it cooks. For an alternative method, consider the dum pukht technique, where the biryani is slow-cooked in a sealed pot, allowing the flavors to meld beautifully. Today, the best lamb biryani can be savored in the bustling streets of Old Delhi or at upscale restaurants in Mumbai. Whether you're a connoisseur of Indian cuisine or a curious food enthusiast, a well-made lamb biryani with extra spices is a culinary delight not to be missed.
90 min
6
550 calories
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