Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lamb biryani. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb,. Biryani is a South Asian one-pot dish in which lamb, mutton, beef, chicken, seafood, or a mixture of vegetables is layered with rice. The layering technique is what differentiates biryani from other rice dishes, like a pilaf or pulao.
Lamb biryani is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Lamb biryani is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook lamb biryani using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lamb biryani:
- Prepare 1 kg lamb stewing meat
- Take 1/2 cup plain yoghurt
- Prepare 3 crushed garlic cloves
- Take 2 tsp ginger paste
- Prepare 2 long green chillies, finely chopped
- Take 1 tsp garam masala
- Get 1/2 tsp turmeric
- Take 1/2 tsp chilli powder
- Make ready 1/2 tsp ground cardamon
- Get 2 cups Basmati rice cooked
- Take 2 onion, finely chopped
- Prepare 1 cinnamon stick crushed
- Get 2 tsps lemon juice
- Take 1 tsp dried coriander
- Make ready To taste salt
- Prepare 1/3 cup milk
- Take 2 tbs margarine
This leftover lamb biryani recipe is a great way to spice up some leftover roast lamb and make a hearty family meal. I am always looking for recipes for leftover lamb and this one is definitely one of my favorites. It does take some time to put all the different elements together but it is well worth the effort. This fragrant spiced lamb-and-rice dish from Chopped judge Maneet Chauhan is just one of the many biryanis she features quarterly at her Nashville restaurant, Chauhan Ale and Masala House.
Instructions to make Lamb biryani:
- In a bowl combine lamb, yoghurt, garlic, ginger, chilli powder,garam masala, turmeric salt to taste,mix well and cover the mixture with a lid and put it in the fridge for an hour.
- Take a sauce pan and melt the margarine and add the onion that is finely chopped and cook until it's golden brown.
- Add the mixture of lamb and add the cinnamon stick and cook until it's well cooked and then add the rice that is cooked stir and cover again and lower the heat.
- Add milk to lower that heat of all the spices then the stove is low and the biryani is cooked and can be served.
- Sprinkle coriander for garnishing. The lamb biryani is cooked perfect. My husband enjoyed it.
It does take some time to put all the different elements together but it is well worth the effort. This fragrant spiced lamb-and-rice dish from Chopped judge Maneet Chauhan is just one of the many biryanis she features quarterly at her Nashville restaurant, Chauhan Ale and Masala House. Indian Lamb Biryani is a casserole of tender lamb curry and fragrant saffron rice. Two outstanding dishes combined into one company worthy casserole. Serve with cooling cucumber raita on the side.
So that’s going to wrap this up for this exceptional food lamb biryani recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
