LAMB BIRYANI
Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h
Number Of Ingredients 16
Steps:
- Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
- Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
- Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it's well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.
Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
LAMB BIRYANI
In India, you're just as likely to have biryani as a lunchtime delivery at the office as you are to see it as a stunning centerpiece at a wedding feast. The dish is pervasive, with many modern interpretations and regional permutations rooted in Muslim communities of the subcontinent. Hyderabad is famous for its style of biryani, which traditionally involves a layer of raw meat and gravy that cooks the rice as it steams in a tightly sealed pot. This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it's a project, but a rewarding one. Two tips: Meat on the bone isn't a rule, but it's consistently better than meat off the bone. Potatoes are welcome; add a pound of small boiled potatoes to the cooked meat if you want to stretch the pot and feed a few extra people.
Provided by Tejal Rao
Categories grains and rice, meat, main course
Time 2h
Yield 8 servings
Number Of Ingredients 28
Steps:
- Prepare the lamb marinade: Add the finger chiles, garlic and ginger to a food processor and process until finely chopped. Add the onions and tomatoes, process until smooth, and scrape into a bowl that will hold all the lamb and fit in your fridge. Add the yogurt, mint, cilantro, coriander, cumin, chile powder, turmeric and salt, and stir to combine. Add the lamb to the bowl and toss to coat in the marinade, then cover and refrigerate overnight.
- Prepare the fried onions: In a Dutch oven or heavy pot, heat the oil over medium. Add the onions, season with salt, and sauté until browned, stirring occasionally, 25 to 30 minutes. Using a slotted spoon, transfer fried onions to a paper towel-lined plate. Using your hands, pull apart the fried onions to separate to prevent them from sticking together, and set aside.
- Add the cinnamon, peppercorns, cloves and cardamom to the remaining hot oil, and fry over medium until fragrant, about 1 minute. Stir in the meat, its marinade and 1 cup water, and bring to a simmer over medium heat. Cook, stirring occasionally, until the meat is tender and the sauce is very thick and dark, about 2 1/2 hours, adjusting the heat as needed to maintain a low simmer. Stir in the garam masala and taste, adjusting with salt and chile powder as needed. Set aside.
- Heat the oven to 350 degrees. Prepare the rice: Bring a large pot of lightly salted water to a boil and add the rice. Stir well and cook for 3 minutes, transfer to a colander in the sink to drain. Run some cool water on top to cool the rice; set aside.
- Prepare the saffron milk for assembly: Warm the milk in a small saucepan over medium heat just until it steams. Remove from heat and add the saffron, crumbling it with your fingertips as you drop it into the milk. Set aside.
- In a large, heavy, lidded pot, add about a third of the meat mixture in an even layer covering the bottom of the pot. Sprinkle the meat with a third of the herbs and a third of the rice, assembling lightly without packing the layers. Drizzle 2 tablespoons saffron milk over the rice and add about a third of the fried onions. Build two more layers of meat, herbs, rice, saffron milk and onions. Top with pats of butter and cover the pot with foil.
- Put the lid on the pot of rice, transfer to the oven and bake until piping hot, about 1 hour. Let rest for about 10 minutes, then serve hot, digging all the way to the bottom of the pot with the serving spoon. To reheat, warm the biryani covered in the oven, or microwave.
SPECIAL LAMB BIRYANI
Classically, Indian biryani is cooked in a 'dum', a clay pot sealed with dough. Try this lamb version with a pastry lid that releases the aromas when you break into it
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 2h25m
Yield Serves 4-5
Number Of Ingredients 30
Steps:
- Mix the lamb with the spice blend, yogurt, lemon juice and a pinch of salt. Leave at room temperature for at least 30 mins or chill overnight.
- Heat 2 tbsp oil in a large frying pan and cook the onions over a low-medium heat for 15-20 mins until caramelised. Meanwhile, rinse the rice three times under cold water. Drain, then cover with fresh water and leave for 30 mins.
- Transfer the onions to a bowl, add the remaining oil to the pan and brown the lamb in batches. If the marinade starts to catch, scrape it from the bottom of the pan and keep stirring - it'll add to the flavour. Tip the meat back into the pan with the garlic and ginger. Cook for another minute or 2, then add the tomatoes and 200ml water (swill the water around the dish the lamb was marinating in to pick up all the marinade before adding it to the pan). Season with salt and bring to a gentle simmer. Cover and cook for 45 mins, stirring now and then and topping up with a splash of water if the sauce is catching. You can now chill the lamb for up to two days.
- Pour away the rice water, cover with fresh water and season. Bring to the boil, bubble for 2 mins, then drain and leave to cool. Put the saffron in a bowl, pour over 50ml boiling water and leave for 10 mins to steep.
- Smear 50g butter inside a casserole dish. Sprinkle over a little of the Indian spice mix and some salt. To assemble the biryani, start with 1/3 of the lamb, top with 1/3 of the rice, 1/3 of the onions, a cinnamon stick, a couple of cardamom pods, a few bay or curry leaves and a star anise. Repeat until all of the ingredients have been used up. Spoon the saffron and its water over the final layer of rice, dot with the remaining butter and season with salt. You can now chill it for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into a circle a little larger than the dish. Brush a little egg around the outside lip of the dish, then lift the pastry on top, pressing it around the edge to seal. Brush with more egg and sprinkle with nigella seeds. Bake for 45-50 mins until golden brown. Mix the herbs and onion, and serve with the biryani and extra yogurt.
Nutrition Facts : Calories 988 calories, Fat 61 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
LAMB BIRYANI
This is from one of my Food and Wine cookbooks. Remove the whole spices before serving. They recommend serving a zinfandel from Napa or Sonoma with this dish
Provided by dicentra
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
- In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
- Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
- Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
- Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
- Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
Nutrition Facts : Calories 772.2, Fat 41.6, SaturatedFat 18.3, Cholesterol 108.5, Sodium 1242.7, Carbohydrate 72, Fiber 3.8, Sugar 10.9, Protein 28.4
QUICK LAMB BIRYANI
Get your mates round and cook up this simple biryani, team it with a few of our Indian side dishes and you've got a party
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Heat a large pan, fry the curry paste until fragrant, add the lamb, then brown on all sides. Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid, then cook for 15 mins on a medium heat until the rice is tender.
- Stir through the spinach, put the lid back on the pan and leave to steam, undisturbed, for 5 mins before serving.
Nutrition Facts : Calories 387 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.05 milligram of sodium
More about "james martin lamb biryani food"
EASY LAMB BIRYANI RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 6-8
LAMB BIRIYANI RECIPE | FOOD NETWORK
From foodnetwork.com
Author Maya KaimalSteps 15
LAMB BIRYANI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 3 hrsEstimated Reading Time 3 mins
LAMB BIRYANI IN A SEALED POT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEFTOVER LAMB BIRYANI - JAMIE OLIVER
From jamieoliver.com
JAMES MARTIN'S CHICKEN AND PRAWN BIRIYANI | THIS MORNING - ITVX
From itv.com
LAMB BIRYANI | AUTHENTIC LAMB BIRYANI RECIPE | THE …
From greatcurryrecipes.net
JAMES MARTIN’S LAMB CURRY RECIPE - YOUTUBE
From youtube.com
JAMES MARTIN RECIPES - BBC FOOD
From bbc.co.uk
LAMB BIRYANI RECIPE - QUICK FROM SCRATCH ONE-DISH …
From foodandwine.com
LAMB CURRY RECIPES - BBC FOOD
From bbc.co.uk
MARION GRASBY’S LAMB BIRYANI | MARION'S KITCHEN
From marionskitchen.com
SATURDAY MORNING WITH JAMES MARTIN - FACEBOOK
From facebook.com
SEAFOOD BIRYANI - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
LAMB CURRY RECIPE - BBC FOOD
From bbc.co.uk
KASHMIRI BIRYANI RECIPE - BBC FOOD
From bbc.co.uk
LAMB BIRYANI WITH SAFFRON, YOGURT, AND CARAMELIZED ONIONS RECIPE
From seriouseats.com
ONE POT LAMB CUTLET PILAU WITH GARLIC RAITA - JAMES …
From jamesmartinchef.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love