Lamb Biryani
By Greg
Total Time: 0 min
In India, where rice is an exalted grain, the biryani is an exalted rice dish. Makes 12 servings.
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Lamb Biryani
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 13 April, 2004
Adjust Servings
Ingredients
- 1 cup plain whole-milk Yogurt at room temperature, whisked6 cups Basmati Rice (2)1 tsp Turmeric1 cup whole blanched Almonds (180g)1 Cinnamon stick, broken in half6 large Garlic cloves, minced1/4 cup minced fresh Ginger or Cardamom1/2 cup Milk6 cups Chicken Stock or canned low-sodium broth1 cup golden Raisins (150g)1 cup chopped Cilantro, plus 1 cup small Cilantro Sprigs3 to 4 tbsp Garam Masala1 tsp Cayenne Pepper1 1/4 tsp Saffron threadsSalt and freshly ground Pepper2.5kg trimmed boneless leg of lamb, cut into 2 inch pieces3 large Spanish Onions - 1 thinly sliced into rings, 2 coarsely chopped1 tsp Cumin seeds6 hard-cooked Eggs, halved lengthwise1/2 cup plus 2 tbsp Vegetable Oil
Instructions
- In a large enameled cast-iron casserole, heat 1/2 cup of the oil. Cook half of the onion rings at a time over moderate heat, stirring occasionally, until deeply browned, about 5 minutes. Using a slotted spoon, transfer the browned onion to paper towels to drain.
- Add the lamb to the casserole in batches, season with salt and pepper and brown well on all sides. Transfer the browned lamb to a large plate.
- Discard the oil in the casserole and add 1 tablespoon of fresh oil. Add the chopped onions and cook over moderate heat, stirring often, until softened but not browned, about 8 minutes. Add the garam masala, cumin seeds, and cinnamon and cook, stirring occasionally, until fragrant, about 4 minutes.
- Return the lamb and any accumulated juices to the casserole, add the ginger, garlic, turmeric, cayenne and 1/4 teaspoon of the saffron and cook, stirring often, until fragrant, about 5 minutes. Add the chicken stock and chopped cilantro and bring to a boil. Cover partially and simmer over low heat, stirring occasionally, until the meat is tender and the sauce is flavorful, about 1 1/2 hours.
- Meanwhile, in a small skillet, heat the remaining 1 tablespoon of oil. Add the raisins and cook over moderately high heat until browned on 1 side, about 3 minutes. Transfer the raisins to a plate to cool. In a small saucepan, bring the milk to a bare simmer. Remove the pan from the heat and crumble the remaining 1 teaspoon of saffron threads into the milk. Let steep for up to 2 hours.
- Preheat the oven to 190°C. Put the almonds on a rimmed baking sheet and bake for about 8 minutes, or until toasted. In a large pot of boiling water, cook the rice for 5 minutes, stirring occasionally. Drain in a colander.
- Stir the yogurt into the lamb and season with salt and pepper. Carefully mound the blanched rice over the lamb. using a wooden spoon handle, make a hole in the center of the rice, moving the handle in a circle to widen the hole to about 1 inch. Spoon the saffron milk over the rice in a spoke like pattern. Cover the casserole and bake the rice for 40 minutes. Remove from the oven and let the biryani stand, covered, for 5 minutes
- Arrange the browned onion rings, almonds, raisins, cilantro sprigs and eggs in separate bowls or arrange on a platter. Serve the biryani from the casserole and pass the accompaniments at the table.
