Narciso’s Lamb Biryani
Ingredients
Lamb Marinade
1 kg lamb cubed
1 small carton natural yoghurt
1 tsp chili powder
½ tsp ground black pepper
½ tsp ground turmeric
1 tsp ground cumin
3 flakes garlic, minced
1 tbsp ginger, minced
1 tbsp lemon juice
Rice
3 cups basmati rice washed and soaked
12 cup water
1 small piece cinnamon
3 cloves
1 bay leaf
Large pinch of saffron soaked in warm water
Spices for curry
½ cup vegetable oil or ghee
3 large onions sliced
3 green chillies thinly sliced
¾ tsp black cumin (Kala jeera)
3 Bay leaf
2-star aniseed
6 cardamoms
6 peppercorns
2-inch cinnamon
1 tsp Salt to taste
4 small potatoes - quartered
½ bunch mint and coriander
Garnish
3 tbsp melted ghee or butter
½ bunch green coriander chopped fine
½ bunch mint chopped fine
Cooking Steps
Step 1
Wash the lamb and drain. Marinate the meat in the ground spices, ginger/garlic paste and yoghurt for at least 4 hrs or overnight in the fridge. Bring the meat to room temperature before cooking
Wash rice and soak for 1 hr. Drain in a sieve and keep aside.
Step 2
Heat a heavy bottom pan with ghee and add the bay leaves, star aniseed, cardamoms, peppercorns and fry for a minute.
Add the sliced onions, green chillies and fry till the onions turn brown and almost caramelised. Keep stirring to prevent burning. Remove half the onions & chillies and keep aside for garnish.
Next, add the whole spices to the onions left in the pan and fry for a few minutes. Add the potatoes and fry.
Add the marinated lamb and chopped coriander and mint. Cover and cook the lamb on a low flame until tender, stirring occasionally to prevent burning. If the meat is still tough put it in the oven for a further 30 minutes 180c gas mark 4 to tenderize. Taste the meat and adjust the seasoning.
Step 3
Biryani rice: While the meat is cooking, bring a large pan of water to the boil. Add salt and whole spices. Add the washed drained rice and cook for approx. 7-9 minutes until 90% done or al dente. Drain the rice in a colander and keep aside.
Soak saffron in a little warm milk and keep aside.
Step 4
Make the Biriyani: Layer the rice evenly over the cooked meat in a pan..
Sprinkle some chopped coriander, mint leaves, the remaining fried onions and 2 tbsp melted ghee. Lastly pour over the saffron milk. Seal the pan with a layer of tinfoil and cover with a tight fitting lid.
Place the biryani in a medium hot oven for 15 minutes Gas mark 4. Switch off the oven and allow it to rest for at least 20 minutes. Stir the biryani gently with a fork to mix the meat, rice, onion and herbs
Serve: Serve with Kachumber salad (onion & tomato) and a yoghurt raita.