Lamb Biryani

Name: Lamb Biryani
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Indian, Asian
Ingredients: 1 kilograms cups basmati rice; 170 grams cup whole blanched almonds; 1 teaspoon cayenne pepper; 1 liters chicken stock or canned low-sodium broth; 237 milliliters chopped cilantro, plus 1 cup small cilantro sprigs; 1 cinnamon stick, broken in half; 1 teaspoon cumin seeds; 59 milliliters minced fresh ginger; 3 Tbsps garam masala; 6 larges garlic cloves, minced; 142 grams cup golden raisins; 6 hard-cooked eggs, halved lengthwise; 2 kilograms trimmed boneless leg of lamb, cut into 2-inch pieces; 118 milliliters milk; 3 larges Spanish onions--1 thinly sliced into rings, 2 coarsely chopped; 1 teaspoons saffron threads; 12 servings Salt and freshly ground pepper; 237 milliliters plain whole-milk yogurt at room temperature, whisked; 1 teaspoon turmeric; 118 milliliters vegetable oil

You can never have too many main course recipes, so give Lamb Biryani a try. One portion of this dish contains approximately 42g of protein, 27g of fat, and a total of 783 calories. This recipe serves 12. It is a good option if you're following a gluten free diet. If you have garam masala, saffron threads, ginger, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large enameled cast-iron casserole, heat 1/2 cup of the oil. Cook half of the onion rings at a time over moderate heat, stirring occasionally, until deeply browned, about 5 minutes. Using a slotted spoon, transfer the browned onions to paper towels to drain.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Add the lamb to the casserole in batches, season with salt and pepper and brown well on all sides.

Ingredients you will need

Salt And Pepper

Lamb

Transfer the browned lamb to a large plate.

Ingredients you will need

Lamb

Discard the oil in the casserole and add 1 tablespoon of fresh oil.

Ingredients you will need

Cooking Oil

Add the chopped onions and cook over moderate heat, stirring often, until softened but not browned, about 8 minutes.

Ingredients you will need

Onion

Add the garam masala, cumin seeds and cinnamon and cook, stirring occasionally, until fragrant, about 4 minutes.

Ingredients you will need

Garam Masala

Cumin Seeds

Cinnamon

Return the lamb and any accumulated juices to the casserole, add the ginger, garlic, turmeric, cayenne and 1/4 teaspoon of the saffron and cook, stirring often, until fragrant, about 5 minutes.

Ingredients you will need

Turmeric

Ground Cayenne Pepper

Saffron

Garlic

Ginger

Lamb

Add the chicken stock and chopped cilantro and bring to a boil. Cover partially and simmer over low heat, stirring occasionally, until the meat is tender and the sauce is flavorful, about 1 1/2 hours.

Ingredients you will need

Chicken Stock

Cilantro

Sauce

Meat

Meanwhile, in a small skillet, heat the remaining 1 tablespoon of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the raisins and cook over moderately high heat until browned on 1 side, about 3 minutes.

Ingredients you will need

Raisins

Transfer the raisins to a plate to cool. In a small saucepan, bring the milk to a bare simmer.

Ingredients you will need

Raisins

Milk

Equipment you will use

Sauce Pan

Remove the pan from the heat and crumble the remaining 1 teaspoon of saffron threads into the milk.

Ingredients you will need

Saffron

Milk

Equipment you will use

Frying Pan

Let steep for up to 2 hours.

Preheat the oven to 37

Equipment you will use

Oven

Put the almonds on a rimmed baking sheet and bake for about 8 minutes, or until toasted. In a large pot of boiling water, cook the rice for 5 minutes, stirring occasionally.

Ingredients you will need

Almonds

Water

Rice

Equipment you will use

Baking Sheet

Oven

Pot

Drain in a colander.

Equipment you will use

Colander

Stir the yogurt into the lamb and season with salt and pepper. Carefully mound the blanched rice over the lamb. Using a wooden spoon handle, make a hole in the center of the rice, moving the handle in a circle to widen the hole to about 1 inch. Spoon the saffron milk over the rice in a spokelike pattern. Cover the casserole and bake the rice for 40 minutes.

Ingredients you will need

Salt And Pepper

Saffron

Yogurt

Lamb

Milk

Rice

Equipment you will use

Wooden Spoon

Oven

Remove from the oven and let the biryani stand, covered, for 5 minutes.

Equipment you will use

Oven

Arrange the browned onion rings, almonds, raisins, cilantro sprigs and eggs in separate bowls or arrange on a platter.

Ingredients you will need

Cilantro

Almonds

Raisins

Onion

Egg

Equipment you will use

Bowl

Serve the biryani from the casserole and pass the accompaniments at the table.

BEER RECOMMENDATION The best choice for the complex flavors of this dish is a beer that will refresh the palate and quickly send you back for more biryani. Kingfisher, from India, is a perfect, if obvious, choice.

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Beer

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pfaffl Zeiseneck Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Pfaffl Zeiseneck Gruner Veltliner

Incredibly crispy and fine-boned with plenty of pepper and a dash of extravagance. No wonder, because this wine grows on the largest fossil oyster reef in the world.