Lamb Biryani With Saffron Rice
Food.com
Food.com
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Ingredients

  • 2 cups rice, long-grain rice (Basmati or Jasmine rice is good)
  • 2 1/4 tablespoons coarse salt
  • 1 teaspoon saffron thread (substitute Bijol food coloring)
  • 3 tablespoons milk, warm
  • 4 quarts water (approximately)
  • 3 onions, medium size (skin removed)
  • 4 garlic cloves (husk removed)
  • 1 inch fresh gingerroot (peeled and chopped)
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • 5 whole cloves
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon cardamom seed (husk removed)
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 1/2 tablespoon garam masala powder
  • 1/8 teaspoon nutmeg, grated
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup flour
  • 2 tablespoons almonds (blanched and sliced thin)
  • 2 tablespoons raisins
  • 12 tablespoons vegetable oil (substitute ghee)
  • 1 1/2-2 lbs lamb, de-bone & cut into large cubes (shoulder chops)
  • 1 cup yogurt
  • 1 teaspoon salt
  • 2 bay leaves
  • 1/2 inch cinnamon stick
  • 2/3 cup water
  • 3 tablespoons butter (separate into small pieces)
  • 1 tablespoon mint leaf (chopped up, optional coriander leaves)
  • 3 hard-boiled eggs, shells removed and cut in half

Instructions

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