Lamb Biryani #2 (Moglai Biriani) recipe
information
A Biryani is basically a curry-flavoured rice dish with more rice than other ingredients; it is a festive dish of Pakistan and the north-west provinces of India. Partially cooked rice is arranged in layers with cooked meat, poultry, fish or vegetables. Saffron milk is sprinkled over the surface, leaving some areas white, others saffron yellow. It is then baked in a slow oven and served accompanied by a yogurt dish and Indian breads. It can also be accompanied by Sambals
ingredients
350 g sliced onion
6 chopped cloves of garlic
20 g grated ginger
125 ml ghee
100 g curry powder
75 ml lemon juice
1.5 kg lamb cut into 2.5 cm cubes
1 tsp garam masala
1 tsp ground cardamom
2 dried red chillies
75 g chopped mint
75 g tomato concassee
15 g chopped coriander leaves
500 g Kesar Pilau
1 g saffron
50 ml milk
50 g pistachio nuts
seasoning
6 chopped cloves of garlic
20 g grated ginger
125 ml ghee
100 g curry powder
75 ml lemon juice
1.5 kg lamb cut into 2.5 cm cubes
1 tsp garam masala
1 tsp ground cardamom
2 dried red chillies
75 g chopped mint
75 g tomato concassee
15 g chopped coriander leaves
500 g Kesar Pilau
1 g saffron
50 ml milk
50 g pistachio nuts
seasoning
method
1. Golden fry the onion, garlic and ginger in the ghee.
2. Sprinkle with the curry powder and moisten with the lemon juice.
3. Stir in the lamb, completely coating with the curry mixture then add the garam masala, chillies, mint, cardamom, tomato concassee and seasoning.
4. Cover with a lid and cook in the oven at 180°C for 1 hour.
5. Layer a dish with Kesar Pilau, add the meat and its sauce, sprinkle with chopped coriander and finish with the rest of the pilau.
6. Sprinkle with the milk flavoured and coloured with the saffron, and return to the oven for 30 minutes.
7. Serve sprinkled with pistachio nuts
2. Sprinkle with the curry powder and moisten with the lemon juice.
3. Stir in the lamb, completely coating with the curry mixture then add the garam masala, chillies, mint, cardamom, tomato concassee and seasoning.
4. Cover with a lid and cook in the oven at 180°C for 1 hour.
5. Layer a dish with Kesar Pilau, add the meat and its sauce, sprinkle with chopped coriander and finish with the rest of the pilau.
6. Sprinkle with the milk flavoured and coloured with the saffron, and return to the oven for 30 minutes.
7. Serve sprinkled with pistachio nuts
serving amount
serves 10
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