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 (GOSHT) BIRYANI
Biryani is a bit of a project and is time-consuming, but I have never been disappointed with the results. Since it is such a festive dish, I usually make it for dinner parties. It is a huge hit.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 8
Number Of Ingredients 23
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.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 64.3 g, Cholesterol 42.5 mg, Fat 25 g, Fiber 4.8 g, Protein 16.5 g, SaturatedFat 8.5 g, Sodium 429.2 mg, Sugar 7.5 g
POSH LAMB BIRYANI
Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make.
Provided by lindseylcw
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 29
Steps:
- wash and soak the rice for 30 mins then drain.
- mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
- allow lamb to get to room temperature then thread onto wooden skewers.
- make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
- add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
- in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
- Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
- grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
- repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
- When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
- serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).
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.
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
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- 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 cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
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