John Myers
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Lamb Biryani
The perfect lamb biryani recipe with a picture and simple step-by-step instructions.
For the rice
- 3 cups Good basmati rice, e.g. Nadi Aahu Barah, in the oriental shop
- Salt
- Water
The meat:
- 3 lb Leg of lamb, in not too small pieces, also on the bone
For the marinade:
- 6 Medium-Sized onions
- 6 Toes Garlic
- 1 Handful Fresh mint leaves
- 1 Handful Flat leaf parsley
- 0,5 bunch Spring leek
- 1 Handful Sliced or whole almonds
- 1,5 tsp Salt
- 1 tsp Freshly ground black pepper
- 2 Hot green peppers
- 2 Bay leaves
- 1 tsp Cumin seeds, whole
- 1 tsp Ground cumin
- 1 tsp Coriander seeds, ground
- 1 tsp Crushed red pepper / chilli flakes
- 1 tsp Noble sweet paprika, ground
- 6 piece Cardamom pods, opener
- 1 Lime
- 2 tbsp Turkish yogurt, 10%
- 6 tbsp Sunflower oil
As a “topping”:
- 6 Saffron threads
- Hot water
- Wash the basmati rice carefully and cover it with water and let it rest for at least three to four hours. Or overnight.
- Peel, halve and slice the onions. Fry in a large pan until they are golden yellow. Divide in half and set aside.
- Clean and roughly chop the mint, parsley, spring onions, cloves of garlic and green peppers.
- Mix the lamb with the chopped herbs, half of the fried onions, the almonds, the spices, the juice of a lime, the yoghurt and the 6 tablespoons of oil and let rest covered for about 30 minutes.
- In the meantime, preheat the oven to 200 ° C. Drain the rice well on a large sieve. Bring about 3.5 liters of water to a boil in a large saucepan. Add a lot of salt. The cooking water must taste salty, so that the taste of the biryani stands or falls, so to speak. Afterwards, however, the taste is evenly distributed.
- Put the rice in the boiling water and cook until al dente. This takes about 7 minutes on my stove. Drain and drain the rice. Soak the saffron threads in 5 teaspoons of hot water and let the color give off.
- Place an ovenproof saucepan on the switched off, still warm hotplate and spread the meat along with the marinade on its bottom. Pour the half-cooked rice over the meat and spread on top. Put the second half of the fried onions as the top layer on the rice and sprinkle the saffron water over it with threads.
- Close the pot tightly and place it in the preheated oven. After 45 – 60 minutes the heat can be reduced to 180 ° C. The biryani is done after about 90 minutes. Take the pot out of the oven and carefully mix the rice with the meat from the bottom of the pot so that the rice grains do not break. Arrange on a flat bowl.
- Afghan tomato salad with herbs and lots of onions (see my KB) and / or Indian pickles (e.g. “Mixed Pickles hot” or “Hot Lime Pickles”) go well with the Biryani. The biryani is also great for warming up and then tastes even better.
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