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