Pakistani Lamb Biryani

  • Women‍‍`s Corner
  • December 15, 2020

Ingredients :

- 1 cup canola oil

- 3 large yellow onions, thinly sliced

- 2 tbsp. garam masala

- 1 tsp. crushed red chile flakes

- 1⁄2 tsp. turmeric

- 18 black peppercorns

- 9 pods green cardamom

- 3 pods black cardamom

- 2 sticks (2") cinnamon

- 6 cloves garlic, minced

- 6 tomatoes, cored and minced

- 5 serrano chiles, stemmed and minced

- 1 (1 1/2") piece ginger, peeled and minced

- 2 lb. trimmed lamb shoulder, cut into 2–3" pieces

- Kosher salt, to taste

- 1⁄2 cup plain yogurt

- 3⁄4 cup roughly chopped mint leaves

- 1⁄4 cup roughly chopped cilantro

- 40 threads saffron, crushed (heaping 1/2 tsp.)

- 2 1⁄2 cups white basmati rice, soaked in cold water for 30 minutes, drained

- 1⁄2 tsp. cumin seeds

- 4 whole cloves

- 2 dried bay leaves

- Rose water or kewra essence (optional)

- Red/orange food color (optional)

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Method : Heat ¼ cup oil during a 5-qt. skillet over high heat. Add onions; cook, stirring occasionally, until dark brown, 20–25 minutes. Transfer to a bowl; put aside. Heat remaining oil during a 5-qt. pot over high heat. Add garam masala, chile flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods, and 1 cinnamon stick; cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chiles, and ginger; cook, stirring, 2–3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium; cook until lamb is tender, about 1 hour. Add fried onions, yogurt, ½ cup mint, and a couple of tbsp. cilantro; cook, uncovered, for quarter-hour more. Set aside.

Put saffron into a bowl and canopy with ½ cup hot water; put aside . Bring 4 cups of water to a boil during a 5-qt. saucepan. Add remaining peppercorns, green and black cardamom, and cinnamon, along side the rice, cumin, cloves, and bay leaves, and season with salt. Cook rice until hard , 5–10 minutes; drain rice and put aside. Transfer half the curry to a 5-qt. pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along side a couple of drops of perfume and coloring (if using); mix into rice together with your fingers. Top with remaining curry and remaining rice; drizzle with remaining saffron; mix. Steam, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.

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