Lamb Biryani
Ingredients:
2 tbsp vegetable oil
1 large onion, thinly sliced
3 garlic cloves, minced
1-inch piece of ginger, grated
1 lb (450 g) lamb shoulder, cut into bite-sized pieces
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 cinnamon stick
4 green cardamom pods, crushed
2 cloves
1 bay leaf
1 cup (200 g) basmati rice
2 cups (480 ml) chicken or vegetable broth
1/2 cup (120 ml) plain yogurt
1/2 tsp saffron threads, soaked in 2 tbsp warm milk
Salt to taste
Fresh cilantro for garnish
Fried onions for garnish (optional)
Directions:
Heat Oil: Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the sliced onion and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
Cook Aromatics: Add the minced garlic and grated ginger to the pan with the remaining onions. Cook for 2-3 minutes until fragrant.
Brown the Lamb: Add the lamb pieces to the pan and cook until browned on all sides.
Spice It Up: Stir in the turmeric, cumin, coriander, chili powder, cinnamon stick, cardamom pods, cloves, and bay leaf. Cook for 1-2 minutes to toast the spices.
Add Rice and Broth: Add the basmati rice to the pan and stir to coat it in the spices and oil. Pour in the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Add Yogurt and Saffron: Stir in the yogurt and saffron milk, then cover and cook on low heat for another 5 minutes.
Serve: Fluff the rice with a fork, then garnish with fresh cilantro and the reserved fried onions. Serve hot.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes�Kcal: Approximately 450 per serving | Servings: 4
