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Saturday, December 1, 2007

Lamb Biriyani II

  • 2 ¼ lbs. lamb
  • 2 ¼ lbs. rice (soak in water for 1 hour before you start cooking.)
  • 2 medium onions
  • 1 garlic
  • 2 inches of ginger
  • 12 oz. yoghurt
  • 3 tomatoes, chopped
  • Ground spices: salt, red pepper, ground coriander seeds, garam masala
  • Whole spices: peppercorns, cloves, cinnamon sticks, black/brown cardamoms, cumin seeds, bay leaves, green cardamoms
  • Dried plums
  • Rose water
  • Fresh mint (chopped)
  • Fresh coriander (chopped)
  • A few threads of Saffron
  • 2 Tbsp. milk

Heat 6 tablespoons of oil in the pressure cooker. Chop the onions and add to the oil. Soften the onions
While the onions are softening, peel the garlic and ginger and crush using a pestle and mortar. Add the crushed ginger and garlic to the onions and combine, cook with the onions for several minutes.

The lamb should be cut in small cubes. Add to the onions and cook over medium heat. Stir the ingredients until the meat is well incorporated. Stir occasionally until the meat browns. Add the yoghurt and mix well. Add the tomatoes.. Add the ground spices (2 tsp salt, 1 tsp red pepper, 2 tsp ground coriander seeds.) Add 2 cups of water to the mixture. Place the lid on the pressure cooker and turn up to a full heat. When it starts whistling, reduce to medium heat for another 10 minutes. After 10 minutes, turn off the heat and move the pressure cooker off the stove (do not remove the lid).

Boil water in a pan for the rice. Add 2 teaspoons of salt and the following whole spices: 10 peppercorns, 8 cloves, 2 cinnamon sticks, 3 black cardamom, 6 green cardamom, 1 tsp cumin seeds, 3 bay leaves, 5 dried plums. Boil for another 5 minutes. Drain the soaked rice and add to the boiling water. Let the rice come to the boil and keep boiling until they are cooked 3/4 of the way through. Drain the rice and return half of it to the pan.

Open the pressure cooker (make sure all the steam has escaped). Using a slotted spoon, add all the drained meat on top of the rice. Keep the sauce you have drained off. Add the remaining half of the rice on top of the layer of meat.
Soak saffron in the milk.. Using a teaspoon, add the milk to the rice.

Gently pour the sauce from the meat you kept from earlier over the rice. Sprinkle the fresh chopped mint and coriander over the rice. Add 2 teaspoons of rose water, spreading over the rice. Top with garam masala to taste.
Return the pan to a medium heat and cover loosely After 3-4 minutes, or when some steam has built up within the pan, lower the heat and leave for another 20 minutes. The rice will then be ready to serve.

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