Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, lamb biryani. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lamb biryani is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Lamb biryani is something that I have loved my whole life.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lamb biryani using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lamb biryani:
- Prepare 1 kg lamb stewing meat
- Prepare 1/2 cup plain yoghurt
- Make ready 3 crushed garlic cloves
- Make ready 2 tsp ginger paste
- Make ready 2 long green chillies, finely chopped
- Take 1 tsp garam masala
- Take 1/2 tsp turmeric
- Make ready 1/2 tsp chilli powder
- Take 1/2 tsp ground cardamon
- Make ready 2 cups Basmati rice cooked
- Get 2 onion, finely chopped
- Get 1 cinnamon stick crushed
- Make ready 2 tsps lemon juice
- Get 1 tsp dried coriander
- Prepare To taste salt
- Get 1/3 cup milk
- Get 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 it up with this special food lamb biryani recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
