diff options
Diffstat (limited to 'content/lamb-biriyani.md')
| -rw-r--r-- | content/lamb-biriyani.md | 55 |
1 files changed, 0 insertions, 55 deletions
diff --git a/content/lamb-biriyani.md b/content/lamb-biriyani.md deleted file mode 100644 index aebbb45..0000000 --- a/content/lamb-biriyani.md +++ /dev/null @@ -1,55 +0,0 @@ ---- -title: "Lamb Biriyani" -date: 2021-03-21 -tags: ['lamb', 'mutton', 'indian'] -author: ram-pari ---- - -This recipe makes an Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a bit less spicy) -and can be made with either Lamb or Mutton. Best served with a sauce such as an [onion raitha](/onion-raitha). - - - -A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a rice to meat ratio of 2:3. -PS: the biriyani tastes better the longer it's allowed to soak in it's flavour after cooking. - -- ⏲️ Prep time: 30 min -- 🍳 Cook time: 1 hr 15 min -- 🍽️ Servings: 4 - -## Ingredients - -- 4-5 pods of Cardamom -- 2-3 Bay leaves -- 3-4 Cinnamon Sticks -- 8 Cloves -- 400gm Basmati Rice -- 600gm Mutton / Lamb (Boneless) -- 2 Onions (Preferably Red) -- 2 Tomatoes -- 1 Green chilli (Optional) -- 10 Garlic pearls -- 5cm piece of Ginger -- 1/2 Tbsp of [Garam Masala](/garam-masala) -- 1 Tbsp of Chilli Powder or Hungarian Smoked Paprika -- Juice of 1/2 Lemon or 1 tsp of Vinegar -- Dash of Tumeric Powder -- Dash of Curry Powder -- 1 Sprig of Mint / Coriander (Garnish) - -## Directions - -1. Wash the rice till the water turns clear and let the rice soak for at least 30 mins. -2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste. -3. For the green chilli slice it midway to maintain it in one piece. -4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat. -5. Add the onions and saute for around 3 min. -6. Add the tomatoes, ginger and garlic paste and saute for another 3 min. -7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt. -8. Turn the heat up to high and add the green chilli, turmeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min. -9. Ensure that the pot does not run out of water and top up with more if required. -10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water). -11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot. -12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required. -13. Now with a lid on, let the pot simmer for another 10 mins. -14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy! |