Traditional Lamb Biryani
Ingredients
- 800 gLamb shoulder (in 3cm cubes)
- 400 gThai or basmati rice (rinsed three times)
- 150 gyogurt Indian (beaten)
- 3 pcOnion (finely sliced)
- 4 tbspghee
- 4 pcGarlic (minced)
- 1 tbspGinger powder
- 1 tbspgaram masala
- 1 tspTurmeric powder
- 1 pinchSaffron (infused in a little water)
- 1 pcFresh cilantro (chopped)
- 0.5 pcMint fresh (chopped)
- 1 pcCinnamon stick
- 4 pcClove
- 4 pccardamom
- 400 gBasmati Rice (washed and soaked for 30 minutes)
Method
Tender pieces of lamb shoulder tucked under long, airy saffron-stained rice. The steam escaping the pot smells of ghee and warm spices.
- 1
In a large dish, mix the cubed lamb with yogurt, ginger, minced garlic, and ground spices. The meat should be completely coated in this thick cream. Let it rest.
- 2
Heat the ghee. Add the sliced onions. They should become brown and crispy without burning. Set half aside on paper towels.
- 3
Plunge the rice into boiling water with the whole spices. Remove it when it is three-quarters cooked: the grain should still be firm to the bite, with a hard white center.
- 4
In the pot with the remaining onions, sear the marinated meat. The juices should reduce and the oil should start to bead at the edges of the sauce.
- 5
Cover the meat with the rice, fresh herbs, remaining onions, and saffron. Seal tightly. Cook over very low heat. When opened, the rice should be dry and the grains perfectly separate.
Frequently asked questions
How do you get this dish right?
- Never mix the rice and meat before serving, keep the layers distinct.
- If the lid isn't heavy enough, seal the edges of the pot with a roll of dough to trap the steam.
- Use a heavy-bottomed cast iron pot to prevent the meat from sticking during the final phase.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. Reheat by steaming to avoid breaking the rice grains.
