For most people, biryani is the type of meal you have as a pat on the back or as a celebratory meal. Lamb biryani can be prepared as a one-pot meal as well. As you probably know, it’s a delicate meal but we’ll make sure you’ll have an easy time preparing it with our recipe.
A Pinot Noir is known as a great wine to pair with this dish since it’s most likely medium-bodied which won’t overpower the flavour of your biryani. A Sauvignon Blanc or Shiraz will also work well.
Here is the lamb biryani recipe.
1/2 cup of plain yoghurt
2 cloves of garlic, minced
1/8 teaspoon of cayenne
1/2 teaspoon of ground cumin
1/4 teaspoon of fresh-ground black pepper
1 3/4 teaspoon of salt
450 g of boneless lamb, cut into 1/2-inch cubes
3 tablespoons of butter
1 onion, cut into thin slices
1/4 teaspoon ground coriander
1/4 teaspoon of turmeric
1 cinnamon stick, broken in half
1 1/2 cups of long-grain rice
2 3/4 cups of water
1/3 cup of raisins
1/3 cup of chopped cashews
- In a medium bowl, combine the yoghurt with the garlic, cayenne, cumin, black pepper and 1/2 teaspoon of salt. Stir in the lamb.
- In a large pan, melt the butter over moderate heat. Add the onion and cook until it softens. Stir in the coriander, turmeric, cloves, cinnamon, rice and the remaining 1 1/4 of teaspoons of salt. Cook, stirring for 1 minute.
- Add the lamb mixture to the pan, Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done for about 20 minutes. Remove from the heat and let it stand for about 5 minutes until the rice and lamb are done and then stir in the cashews.
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