Ingredients
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1½ lbs (750 g) boneless Lamb
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2½ tablespoons Ghee
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1 teaspoon Cumin Seeds
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7 Cloves
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1 Cinnamon
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3 Bay leaves
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2 Black Cardamom
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7 green Cardamom
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3-4 green finger-length Chiles
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2 medium Onion
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1 teaspoon Salt
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Marinade
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1 cup (250 g) plain Yogurt
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½ cup (125 ml) Lemon Juice
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1 teaspoon grated Ginger
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2 teaspoons crushed Garlic
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1½ teaspoons ground Coriander
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2 teaspoons ground Red Pepper
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½ teaspoon ground Turmeric
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½ cup (25 g) fresh Mint
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½ cup (25 g) fresh Coriander
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½ tablespoon Salt
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Biryani Rice
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2 green Cardamom
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3 Cloves
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1 small Cinnamon
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1 Bay Leaf
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A few Rose Petals
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2 cups (400 g) uncooked long-grain Rice
Directions
Steps
|
1
Done
|
To make the Marinade, combine all the ingredients. Coat the meat well and leave to marinate for at least 3 hours. |
|
2
Done
|
Prepare the Biryani Rice by placing the spices and seasonings into a large pot of water and bringing to a boil. Add the long-grain rice and boil rapidly for 3 minutes until just half-cooked, then drain thoroughly. Discard the whole spices and set the Biryani Rice aside. |
|
3
Done
|
Heat the ghee over moderate heat in a wok or casserole dish. Stir-fry the spices for 1 to 2 minutes until they begin to crackle, then add the chilies and onion and stir-fry until the onion is lightly browned. Add the salt and the marinated meat, stir a few times, then pour the Rice over the meat. Heat the wok over moderate heat for 3 minutes, then reduce the heat to as low as possible and leave to cook for 45 minutes before serving. |
