India and South Africa, lamb biryani

Lamb biryani is a popular and aromatic rice dish made with tender pieces of lamb, fragrant spices, and basmati rice. It is a beloved dish in Indian cuisine and is known for its rich and complex flavours.

Ingredients:

Marinating the lamb:

• 450g)boneless lamb pieces, cubed
• 1 cup plain yogurt
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

Rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For assembling:

• 2 large onions, thinly sliced
• 2 tablespoons vegetable oil or ghee
• 1/2 cup chopped tomatoes
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• Saffron strands soaked in 2 tablespoons of warm milk (optional)
• Ghee or melted butter for drizzling (optional)

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Instructions:

Marinating the lamb:

1. In a mixing bowl, combine the yogurt, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala, and salt.
2. Add the lamb pieces to the marinade, making sure they are well-coated. Cover and refrigerate for at least 2-3 hours, or overnight for best results.

Preparing the rice:

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring 4 cups of water to a boil. Add the rice, green cardamom pods, cloves, cinnamon stick, and salt. Cook until the rice is 70-80% cooked (it should still have a slight bite). Drain and set aside.

Cooking the onions:

1. Heat the vegetable oil or ghee over medium-high heat in a separate pan. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnish.

Layering and cooking the biryani:

1. Start by layering the biryani in a heavy-bottomed, large pot or deep ovenproof dish. Place a layer of partially cooked rice at the bottom.
2. Add a layer of marinated lamb pieces on top of the rice.
3. Sprinkle some chopped tomatoes, fresh coriander, and mint leaves over the lamb.
4. Add another layer of rice on top of the lamb.
5. Drizzle the saffron-infused milk over the rice for a beautiful colour and aroma. You can add a few drops of rose or kewra water for extra fragrance.
6. Sprinkle the remaining fried onions on top.
7. If using ghee or melted butter, drizzle it over the biryani.

Cooking the Biryani:

1. Cover the pot tightly with a lid or aluminum foil.
2. Place the pot on low heat and let the biryani cook on dum (slow cooking) for about 20-25 minutes. You can also place a heavy pan or tava (griddle) under the pot to prevent direct contact with the flame.
3. Alternatively, you can preheat your oven to 350°F (180°C) and bake the biryani for the same amount of time.
4. Check for doneness by fluffing the rice gently with a fork. The rice should be cooked, and the lamb should be tender and fully cooked.
5. Garnish with fresh coriander and mint leaves before serving.

Serve your delicious Lamb Biryani with raita (yogurt sauce) and enjoy!

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