Biryani Resham (Saffron-flavoured lamb cooked with yoghurt i recipe
ingredients
2 1/2 cups (500 g) 18 oz Rice, Basmati, washed, soaked in water for 1 hour
1 kg (2.2 lb) Lamb, assorted pieces
1 cup (200 g) 7 oz Ghee
2 1/2 cups (300 g) 11 oz Yoghurt (dahi), whisked
6 tsp (24 g) Salt
3 tsp (6 g) Red chilli powder
4 tsp (24 g) Ginger (adrak) paste
16 tsp (24 g) Coriander (dhaniya) powder
4 tsp Black gram (urad dal), roasted, husked, powdered
3/4 tsp Cumin (jeera) powder
1 tsp (2 g) Black cumin (shahi jeera) seeds, powdered
3 Black cardamom (badi elaichi), powdered
15 Cloves (laung), powdered
1/2 tsp Saffron (kesar), crushed and dissolved in 1 tbsp water
1 kg (2.2 lb) Lamb, assorted pieces
1 cup (200 g) 7 oz Ghee
2 1/2 cups (300 g) 11 oz Yoghurt (dahi), whisked
6 tsp (24 g) Salt
3 tsp (6 g) Red chilli powder
4 tsp (24 g) Ginger (adrak) paste
16 tsp (24 g) Coriander (dhaniya) powder
4 tsp Black gram (urad dal), roasted, husked, powdered
3/4 tsp Cumin (jeera) powder
1 tsp (2 g) Black cumin (shahi jeera) seeds, powdered
3 Black cardamom (badi elaichi), powdered
15 Cloves (laung), powdered
1/2 tsp Saffron (kesar), crushed and dissolved in 1 tbsp water
Mix together:
2 tbsp (30 ml) 1 fl oz Vetivier (kewda) essence
2 3/4 cups (350 ml) 12 fl oz Milk
2 3/4 cups (350 ml) 12 fl oz Milk
method
1. Heat the ghee in a wok (kadhai); add the lamb, yoghurt, salt, red chilli powder, and ginger paste; mix well. Stir-fry until the liquid has evaporated and the lamb pieces are brown. Add just enough water, so that when the lamb is tender very little or no water remains. Add all the spices and saffron water; mix well. Lower heat and simmer until only the ghee remains.
2. Drain the rice and boil in plenty of water with salt. When just tender, drain the rice in a flat sieve and leave to drain removing the water completely. Then spread the rice in a large tray to cool. When the rice has cooled, divide it into 4 equal parts.
3. Grease the bottom and sides of a heavy-bottomed pan with ghee. Spread one part of the rice evenly. Sprinkle the milk and vetivier mixture over the rice. Then spread half of the cooked lamb over the rice. Cover the lamb with two parts of the cooked rice and spread the remaining lamb mixture ending with a layer of rice. Cover the pan and heat until steam rises. Remove from heat and keep in a preheated oven (170°C / 325°F) for half an hour.
2. Drain the rice and boil in plenty of water with salt. When just tender, drain the rice in a flat sieve and leave to drain removing the water completely. Then spread the rice in a large tray to cool. When the rice has cooled, divide it into 4 equal parts.
3. Grease the bottom and sides of a heavy-bottomed pan with ghee. Spread one part of the rice evenly. Sprinkle the milk and vetivier mixture over the rice. Then spread half of the cooked lamb over the rice. Cover the lamb with two parts of the cooked rice and spread the remaining lamb mixture ending with a layer of rice. Cover the pan and heat until steam rises. Remove from heat and keep in a preheated oven (170°C / 325°F) for half an hour.
serving amount
serves: 4
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