Lamb Biryani RecipeOrigin: India Period: Traditional |
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A Briyani is a traditional North Indian consisting of layers of rice and meat flavoured with plenty of ghee and saffron. This makes a traditional biryani a very expensive meal (which is why it was only served at major festive occasions. The recipe given here is for the modern restaurant version, which includes less ghee and omits the saffron, making it a far more cost-effective dish. Indeed, this is exactly the same kind of Biryani that you will be served at your local Indian restaurant. Ingredients:
450g roast or cooked lamb 
Lamb Biryani Preparation:Method:Cube the lamb into pieces about 3cm per side. Meanwhile heat the oil in a wok, add the nuts and cook until lightly golden, remove with a slotted spoon and set aside. Add the sultanas to the wok and remove within a second or two (as soon as they've plumped up) and set aside. Add the lamb pieces to the wok. Stir to coat and instantly turn down the heat to low. Warm the rice either in a pan or a microwave and add to the lamb. Heat for 2 or 3 minutes, stirring very gently so you don't break the grains (if you can it's better to toss the mixture than stirring as this will preserve the rice). Transfer the rice and meat mixture to a serving dish and keep warm in the oven. Add the curry sauce to a separate pan, bring to a simmer then add the garam masala, the chilli powder and the salt. Pour the sauce into serving dishes then sprinkle the biryani with the nuts and sultanas and serve. |
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