Lamb biryani is a dish of Indian cuisine. It is a meat dish accompanied by basmati rice flavoured with cumin seeds, curry, ginger, chillies, black mustard seeds. Basmati has a long and thin grain, it is grown mainly in India and Pakistan; it has the characteristic of absorbing a lot of water during cooking, a delicate flavour and is aromatic and fragrant. Our recipe uses lamb meat, traditionally replaced with mutton, widely used in Indian cuisine.
The double cooking of the meat, first in the pan and then in the oven, ensures that it remains soft and perfectly season the rice. There are numerous variations of biryani, you can use chicken meat, but also fish or vegetables. Beef or veal is never used, the animal is in fact considered sacred in India. Serve the biryani as a single dish, for a more intense taste try adding a handful of sultanas found in a little hot water or cubes of fresh pineapple for a sweet and sour taste, if you love a crunchy touch, add chopped cashews.
The word biryani may derive from a Persian lemma meaning rice, other linguists believe it derives from biriyani which means roasted or fried. This cooking of rice is traditional in many areas of Asia: the rice is cooked in water flavoured with spices for a few minutes, remains in infusion in the water to absorb all the aromas, then it is placed inside a pan in two layers. It is interspersed with a layer of stew and mixed with fresh cream. The pan is sealed before going into the oven, a dough made with flour mixed with water is spread on the edge, this allows a perfect adherence of the two parts of the pan and a vacuum cooking.
PREPARATION TIME 3H 30 ‘
REST TIME 2 HOURS
CALORIES 260 FOR 100 g
INGREDIENTS FOR 4 PEOPLE
Lamb 400 g
Basmati rice 300 g
White yoghurt 125 g
Spicy green pepper 1
Turmeric 1 tsp
Cumin (seeds) 1 tsp
Ground cinnamon 1 tsp
1 clove garlic
Cinnamon 1 stick
Cloves 1 tsp
Cardamom 5 berries
Bay leaf 1 leaf
Cream 200 g
Saffron 1/2 sachet
Flour 100 g
Extra virgin olive oil As required
Salt As required
PREPARATION OF LAMB BIRYANI
Cut the lamb into small pieces of about 1.5 centimeters. In a bowl, put the yogurt, cinnamon powder, turmeric, cumin, green chilli and coarsely chopped garlic, 3 cm of grated ginger and the cubes of lamb. Mix well, season with salt and leave to rest in the refrigerator for at least 2 hours.
In a pan, heat the extra virgin olive oil, finely slice the onion and brown it.
Add the lamb with the marinade. Let the meat brown.
Wash the rice very well under fresh running water and drain it. Put 600 ml of water in a pan, add the cinnamon stick, the bay leaf, the cloves and the seeds of the cardamom berries. When the water boils, add the rice and cook for 5 minutes. Turn off the stove and cover with a lid, let it rest for 5 minutes until the rice has absorbed all the water.
Meanwhile, heat the cream and melt the saffron in it.
In a pan suitable for cooking in the oven, arrange half the rice and sprinkle with half the cream.
Make a second layer with the meat and its sauce and finish with the rice.
Sprinkle with the remaining cream.
Work the flour with 50 grams of water and form a soft dough.
Form a cylinder with your hands and place it along the entire edge of the pan. Close the pan with the lid by squeezing well to create the vacuum. Put in a hot oven at 180 ° C for 20 minutes. Remove from the oven, let it rest for 5 minutes and uncover the pan, paying attention to the steam that comes out, shell the rice with a fork and serve.