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Lamb Biryani

Global.Potpourri's picture
Ingredients
  Uncooked rice 2 Cup (32 tbs)
  Salt To Taste
  Onions 4
  Butter/Margarine 1 Tablespoon
  Ground coriander 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Plain yogurt 1 1⁄2 Cup (24 tbs)
  Boneless lamb 1 Pound, sliced
  Cardamom pods 2 (Use The Seeds)
  Ground cinnamon 1⁄4 Teaspoon
  Whole cloves 3
  Chili powder 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Hard cooked eggs 2
  Rose water 1 Tablespoon
Directions

Cook rice in boiling salted water.
Drain.
Slice 2 onions and cook until golden-brown in 2 tablespoons butter.
Mix onion with coriander, turmeric, 1 teaspoon salt, and the yogurt.
Rub mixture into lamb and let stand for 30 minutes.
Pound remaining onions in a mortar with a pestle, or grind fine.
Add lamb mixture and cook, uncovered, in skillet until some of the liquid has evaporated.
Alternate layers of meat mixture and rice in a 3-quart casserole.
Sprinkle top layer with cardamom seed, cinnamon, cloves, and chili powder.
Pour 3 tablespoons butter, melted, over top.
Add 2 or 3 tablespoons of water.
Cover tightly and bake in preheated moderate oven (350°F.) for about 45 minutes.
Garnish with eggs, cut into wedges.
Sprinkle with a few drops of rosewater.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Cook Time: 
30 Minutes
Servings: 
4

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