Lamb Biryani
Biryani is popular throughout the Indian subcontinent, as well as among the diaspora from the region. It has gained popularity in South India especially in Tamil Nadu, Andhra Pradesh and Telangana. It is also prepared in other regions such as Iraqi Kurdistan.
Ingredients
- 3 cups basmati rice
- 1 kilogram lamb
- 3 large onions
- 6-7 potatoes
- 1 tin peeled tomatoes,chopped
- 3 tablespoons tomato puree
- 1,1/2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 onion,chopped
- green chillies to taste
- 3/4 cups oil
- 1/2 teaspoon saffron
- 2 cups yoghurt
- 2 teaspoons garam masala powder
- 3 tablespoons lemon juice
- salt to taste
- pinch of yellow food coloring
- 8 8 sticks of cinnamon (whole garam masala)
- 8 cloves (whole garam masala)
- 8 pods of cardamom (whole garam masala)
Instructions
- Cut meat into large chunks. Wash and drain
- Mix yoghurt, garlic, ginger, some saffron, a little yellow colouring, salt, green chillies, chopped onions, tomatoes,tomato puree and half the quantity of whole garam masala Marinate the meat in this mixture for 3-4 hours
- Transfer to a saucepan and cook until meat is tender
- Fry the 31arge onions until they are crisp and a rich brown in colour; leave aside
- In the same oil fry the potatoes and leave aside
- Add the fried onions (leaving some aside) and potatoes to the meat mixture
- Add garam masala powder and lemon juice. Mix well
- Heat the remaining oil to a high temperature and add half the quantity of the remaining whole garam masala until they splutter, pour onto the meat and cover immediately; keep covered for a few seconds
- Prepare rice as in Vegetable Biryani and follow instructions 8-12 (section: Rice, recipe D12)
- Serve Me lamb masala on abed of riceN.B. Lamb can be substituted for beef or chicken