Lamb Biryani Food

LAMB BIRYANI WITH SAFFRON RICE

Steps:

• PREPARATIONS.
• Wash rice in several changes of water, add water to cover and 1 tablespoon salt, mix and cover; set aside three hours.
• Place saffron threads in a heated pan and toss until they turn a darker color. In a small cup add the crumbled threads and with warm milk; set aside three hours.
• Cut two onions in half and then into thin half round slices.
• Chop third onion coarsely and add to a blender along with the garlic, ginger, 1 tablespoons lime juice and 1 tablespoons of water, blend into a paste; set aside.
• Grind finely in a blender the cloves, peppercorns, cardamom seeds, cumin seeds, coriander seeds, Garam Masala, nutmeg and cayenne pepper; set aside.
• Made some soft dough with flour and water, then wrap in plastic/cover (for sealing the pot); set aside.
• INSTRUCTIONS.
• Heat 3 tablespoons of oil (or ghee) in a frying pan, add the onion halves and fry until brown and crispy, remove to a plate lined with paper towels.
• Put raisins in the same frying pan (with the oil) and fry until plump (which happens quickly) and remove on a paper lined plate.
• Place 2 tablespoons of oil in the frying pan and fry the almonds until brown, remove and place them with the raisins in the plate; set aside.
• Place the lamb into the same frying pan (a few at a time) and cook until brown on all sides, do this for all the pieces; remove and set aside in a large bowl.
• Add 6 tablespoons of oil to a frying pan, when hot add the third onion and blended paste, fry to brown (add a little water if needed to prevent sticking to pan).
• Add all the meat to the frying pan (and liquid juices), add yogurt (one tablespoon at a time) & incorporate well, add 1 teaspoon salt, 2 bay leaf, cinnamon stick and 2/3 cup warm water. Mix and bring to a simmer, cover and cook for 30 minutes (stir as needed).
• After the meat has simmered for 30 minutes, add the grind-ed spices. Cover and continue to simmer another 30 minutes... until you have about 3/4 cup of a thick sauce (add a little water and stir as needed).
• Use 1 tablespoon oil on a paper towel and grease the bottom of a big heat proof pot (Corningware), add the meat and sauce, cover and keep warm.
• Bring 4 quarts of water to a boil in a pot, add 1 tablespoon salt. Drain the rice and rinse it off under running water and then add to pot. Bring back to a boil and boil rapidly for exactly 6 minutes. Then drain the rice.
• Next put the rice on top of the meat and form a mount and hole in the center (volcano shaped). Drizzle the saffron milk in streaks along the sides and inside of the hill. Place the pieces of butter on the sides of the hill and scatter the fried onions, almonds, raisins and mint leaves over it as well.
• Cover the heat proof pot with aluminum foil, sealing in the edges well with the dough all around. Next simmer on a stove top for 30 minutes (do not open up the cover or the meat will burn).
• Remove the cover and place the egg halves all around the inside of the pot.
• Serve and enjoy!
• NOTES.
• Go to the URL YouTube and search Biryani in order to have an idea on making this interesting recipe.
• It is important to seal the pot with aluminum foil and some soft dough in order to keep any steam from escaping. Do not open the cover to check the cooking because it will cause the meat to burn on the bottom of the pot.

LAMB (GOSHT) BIRYANI

Steps:

• Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
• Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
• Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.
• Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
• Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
• Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
• Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

SPECIAL LAMB BIRYANI

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.

LAMB BIRYANI RECIPE BY TASTY

Steps:

• Soak the rice in 2 cups (480 ml) of water for about 2 hours.
• Add the chopped onion, 2 tablespoons slivered almonds, garlic, ginger, and 3 tablespoons of water to a food processor. Blend into a paste.
• Heat the oil in a large nonstick pan over medium heat. Add the sliced onions and fry until browned and crisp, about 10 minutes. Remove from the pan with a slotted spoon and drain on paper towels.
• Add the raisins to the pan. Stir until they become plump, about 2 minutes, then remove and drain on paper towels.
• Add the lamb to the pan, in batches if necessary, and brown on all sides, about 5 minutes. Transfer the browned meat to a bowl and set aside.
• Reduce the heat to medium. Add the onion paste to the pan. Cook, stirring constantly, until the paste turns light brown. If it sticks to the bottom of the pan, add a bit of water and keep stirring.
• Return the meat and any accumulated juices to the pan. Add 1¼ teaspoons of salt, the yogurt, and 1 cup (240 ml) of water. Cover, reduce the heat to low, and simmer for 30 minutes.
• Add the saffron threads to a small bowl with the milk and set aside.
• Bring a large pot of water to boil and add 1½ tablespoons of salt. Drain the rice and add to pot. Boil for 5 minutes, then immediately drain and rinse.
• In a spice grinder or mortar and pestle, finely grind the cinnamon stick, cloves, peppercorns, cardamon, coriander, and cumin.
• Add the spices to the meat, along with the nutmeg and cayenne. Cover and continue cooking until the meat is tender, about 10 minutes. If there is too much sauce, increase the heat to high, uncover, and stir to evaporate some of the liquid (there should about 1 cup (240 g) of sauce left in the meat).
• Preheat the oven to 300˚F (150˚C).
• In a large Dutch oven or deep casserole dish, layer half of the rice, the meat with its sauce, and the rest of the rice. Squeeze the lemon juice over rice.
• Using the end of a wooden spoon, poke holes all the way through the layers. Spoon a bit of the saffron and milk into each hole.
• Distribute the butter over the rice and sprinkle over most of the fried onions, reserving some for garnish. Cover the dish with foil, then top with a lid.
• Bake for 1 hour.
• Remove the biriyani from the oven and set aside for at least 15 minutes.
• Garnish with the eggs, raisins, remaining 3 tablespoons of slivered almonds, reserved fried onions, and cilantro.
• Enjoy!

LAMB BIRYANI

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.

LAMB BIRYANI

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.

LAMB BIRYANI

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.

LAMB BIRYANI WITH SAFFRON, YOGURT, AND CARAMELIZED ONIONS RECIPE

Steps:

• Place the lamb in a 1 gallon (3.8L) ziptop bag. In a medium bowl, mix the yogurt, garlic, ginger, and 1 1/2 teaspoons salt until combined, pour the yogurt mixture over the lamb, seal the bag, and shake the bag to coat the lamb well. Leave the ziptop bag in the refrigerator to marinate overnight.
• Heat 1/4 cup (60ml) ghee or oil in a Dutch oven or saucepan with a heavy bottom over medium heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until the onions caramelize and turn dark brown (but not black), about 25 to 30 minutes.
• Reduce the heat to low. Remove half of the caramelized onions and reserve to use as garnish for the biryani. Add 3 green cardamom pods, cinnamon, cloves, bay leaves, garam masala, Kashmiri chili, mace, and turmeric, and sauté just until spices become fragrant, 30 to 45 seconds. Add the lamb along with the yogurt marinade, the water or stock, and the cilantro, mint, and green chili. Stir to mix well, increase the heat to medium-high, and bring liquid to a boil. Reduce heat to low, cover with lid, and cook for 30 to 45 minutes, stirring occasionally, until the lamb is completely tender.
• Meanwhile, as the lamb cooks, prepare the rice. Pick over the the rice for any debris, then place it in a fine mesh strainer and rinse under cold running water, until the runoff is no longer cloudy; drain well. Place the rice in a bowl and cover with 4 cups (960ml) water and let stand for 30 minutes. Strain the rice, discarding soaking water. In a large saucepan, combine rice with 4 cups cold water, lemon juice, the remaining 1 1/2 teaspoons kosher salt, the remaining 2 green cardamom pods, and the remaining 2 teaspoons of ghee or oil and bring to a boil over medium heat. Boil for 2 minutes and then strain the rice; discard cooking water. It will be partially cooked-if you break a grain of rice, you will see an outer translucent ring and a tiny, opaque inner ring.
• When the lamb is tender, remove lid and increase the heat to medium, stirring often to prevent scorching, and cook until the liquid starts to thicken and reduces to about 1 1/2 cups (360ml), about 5 minutes. Remove from heat. Using a clean, large wooden spoon or spatula, spread the rice out in an even layer over the meat in the Dutch oven.
• Set oven rack at the middle position and heat the oven to 350°F (180°C). Place half the saffron threads in a mortar and pestle and grind to a fine powder. In a small saucepan placed over low heat, warm the milk just until it starts to bubble, then turn off the heat. Add the ground saffron and remaining saffron strands to the hot milk and let steep for 10 minutes.
• Sprinkle the saffron-infused milk over the rice, followed by the rosewater and the pandan water. Garnish the top of the rice with the reserved caramelized onions. Cover the Dutch oven with two sheets of aluminum foil and crimp the overhang to form a tight seal, place the lid over the foil, and place the Dutch oven in the preheated oven for 20 minutes to let the rice steam. Remove from the oven and let stand for 5 minutes. Uncover the pot and carefully peel off the aluminum seal. Use a fork to loosen the rice a little and serve immediately straight from the Dutch oven. Alternatively, biryani can be transferred to a platter and served.