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Lamb Biryani Modern Recipe
Lamb curry and Rice are cooked separately then layered in a Dutch oven and finished in the preheated oven.
For lamb curry, I will use boneless leg of lamb cubed into 1 to 1½". I will marinate it in a spice rub.
For Rice, I will cook rice with saffron, and water.
I will use Dutch oven.
Ingredients
Lamb Curry
1. Lamb boneless cubed 1 to 1½": 2 pounds
2. Salt: 1 teaspoon
3. Coarse ground Black pepper: 1 teaspoon
4. Minced garlic: 1 Tablespoon
5. Minced ginger: 1 Tablespoon
6. Ghee: ¼ cup
7. Cumin seeds: 2 teaspoons
8. Chopped onions: 3 cups
9. Black Cardamoms cracked open: 4
10. Cinnamon 3"x¼" stick broken into half : 1
11. Cloves: 5
12. Bay leaf: 2
13. Crushed Red Pepper: 1 Tablespoon
14. Chopped tomatoes: 2 Cups
15. Water: 1 Cup
Saffron Rice
1. Basmati Rice: 2 cups
2. Saffron: ¼ teaspoon
3. Salt: ½ teaspoon
4. Ghee: 1 Tablespoon
5. Water: 4 cups
Garnish layer
1. Ghee: ¼ cup
2. Onions thinly sliced vertically: 1 Cup
3. Almonds sliced: ¼ cup
4. Cashews halves: ¼ cup
Sweet aroma milk
1. Milk: ½ cup
2. Yellow Cardamom cracked: 2
3. Saffron strands: 6
4. Kewra Essence: ½ teaspoon
5. Rose essence: ¼ teaspoon
Method
Step 1 Prepare Lamb Curry
1. Mix Salt, Black Pepper, Minced garlic, and ginger. Sprinkle mixed spices on lamb. Rub to make sure each piece of lamb is well coated. Let it stand for about 30 minutes to even overnight in the refrigerator.
2. Heat Ghee in a pot with a cover.
3. Add Cumin seeds. Let it fry till the seeds start to pop
4. Add onions, Sauté till onions are ready to turn brown about 6 minutes.
5. Add Cardamoms, Cinnamon, Cloves, Bay leaf, Crushed Red Pepper. Sauté about 2 minutes.
6. Add lamb with spices from step 1. Sauté till lamb cubes start to turn brown on all sides. Do it on lower heat.
7. Add tomatoes. Sauté till ghee starts to separate.
8. Add ¼ cup of water. Cook on medium heat till water is used up. Repeat this step till all the water is consumed and lamb is tender. If not tender, continue adding ¼ cup of water at a time more.
Step 2 Prepare Rice
1. Wash and rinse rice two times. Presoak Rice in plenty of water for about 30 minutes. Drain
2. While Rice is being presoaked, add water, crushed saffron, salt in a pot. Bring it to a boil.
3. Heat Ghee in a pan. Add presoaked rice. Sauté till rice become white opaque. Stir well. The purpose is to slightly coat the rice with Ghee.
4. Add rice to boiling water. Let it come to a boil. Turn down heat. Cook covers for 12 minutes. Shut off heat. Wait 15 minutes.
Step 3 Garnish Layer
1. Heat Ghee in a pan, Sauté onions till brown
2. Add almonds and cashews. Fry till almonds and cashews are brown
Step 4 Saffron Milk
1. Put cardamom in milk. Heat Milk to warm 100º F.
2. Crumble saffron and add to milk. Let it cool to room temperature.
3. Add Kewra and rose.
Step 5 Assemble
1. Put half of the rice on the bottom of a Dutch oven
2. Put Lamb Curry on top of the Rice
3. Put the remaining rice on top of the Lamb Curry
4. Sprinkle onions, almonds and cashews on top of rice
5. Pour saffron milk slowly in a circular fashion
6. Cover the Ditch oven with Aluminum foil.
7. Put the lid on the Aluminum foil. The aluminum foil will help making a tight seal
8. Preheat oven to 400°F
9. Bake for 20 minutes till the rice is warm.
10. Turn off oven. Let the Dutch oven stay on the rack for another 20 minutes.