Lamb biryani

A recipe for biryani, a rice and meat casserole, was brought to India from Central Asia by the Mongols who ruled India from the 16th to the 18th century. To date, it is considered one of the most delicious dishes. and especially popular in North India. This option, with characteristic for South Indian cuisine with coconut and curry leaves – pride Mappila (Kerala Muslims) and main course on Muslim weddings. Share with friends: Photo of the dish: Maya Kaimal Time: – Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 3 tbsp. basmati rice
• 2 tsp salt
• 900 gr. diced 2 cm. lamb leg meat without bone (about 4 tbsp.)

Masala paste:

• 3/4 Art. unsweetened coconut
• 2 tsp white poppy seeds (optional)
• 10 to 12 fresh curry leaves (optional)
• 1 – 2 tsp chopped fresh green chili peppers (serrano or Thai) to taste
• 3 tbsp. l vegetable oil
• 3 tbsp. l ghee ghee (see recipe below)
• 3 tbsp. thinly chopped onions
• 1 tbsp. l chopped garlic
• 1 tbsp. l chopped ginger
• Ground Masala Spice Mix: 2 tsp. coriander
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1.5 tsp mixtures of spices Garam masala (see below)
• 2 tsp salt
• 1/4 h. natural yogurt
• 2 tbsp. l fresh lime juice
• 1/2 tbsp. chopped fresh cilantro
• 1/2 tbsp. chopped fresh mint
• Spice mix Garam Masala: 4 whole star anise star
• 2 tsp fennel seed
• 2 tsp ground cinnamon
• 2 tsp ground cloves
• 2 tsp ground cardamom
• 1 tsp ground nutmeg

For sprinkling:

• 2 tbsp. l vegetable oil
• 2 tbsp. l ghee
• 2 tbsp. thinly chopped onions
• 1/2 tbsp. chopped cashew nuts
• 1/2 tbsp. light raisins
• 4 halved hard-boiled eggs
• Ghee butter (brown butter): 225 gr. butter

Recipes with similar ingredients: basmati rice, eggs, chili peppers, brown butter, poppy seeds, curry, ginger root, coriander, cumin, cilantro, mint, cashew, raisins, yogurt, lime juice, anise, fennel seeds, cinnamon, cloves, lamb, nutmeg, coconut flakes, cardamom

Recipe preparation:

1. In a blender or small food processor, mix coconut, poppy seeds, curry leaves, green chilli and 1/2 tbsp. water (or more) to it turned out pasta, similar in density to pesto.
2. In a wide frying pan over medium heat, heat 3 tbsp. l vegetable oil and 3 tbsp. l ghee. Put 3 tbsp. onions and fry until its edges are slightly browned. Add the garlic and ginger and continue to fry for about 3 minutes until you feel aroma, and the onion will not brown. Add masalu ground paste, mixture Garam masala, salt, coconut paste and cook for 2-3 minutes. Add yogurt, lime juice, cilantro and mint. Cook, stirring moderately high heat for 2-3 minutes. Put the pieces of lamb and mix. When the mixture begins to boil, reduce heat, cover the pan cover and simmer for 30-40 minutes. until the meat is soft. Periodically mix.
3. Prepare the sprinkle. To do this, in a pan, heat 2 tbsp. l vegetable oil and 2 tbsp. l ghee. Put 2 tbsp. onions and fry over moderate heat, stirring constantly until it becomes crispy and will not get a rich red-brown color (10-15 min.). Place the onions on a plate with a slotted spoon. Sauté Cashews in remaining oil until brown. Transfer nuts with a slotted spoon and repeat the same steps with raisins.
4. In a large bowl, rinse the rice, changing the water several times, until she will not stay clean. Strain thoroughly. Cook rice mixed in a large thick-walled pan with a tight-fitting lid 2 tsp. salt, strained rice and 5 tbsp. water. Bring to boil, cover and cook for 20 minutes. over low heat. Take off fire.
5. Preheat the oven to 180 ° C. Stir the rice and put 1/3 part to the bottom of the casserole dish or roasting pan with a tight lid. Sprinkle 1/3 of the rice with the fried onions, cashews and raisins, then add half the mutton. Continue laying out 1/3 rice, sprinkle and remaining lamb, then lay out the last third rice. Leave the last third of the sprinkle unused. Cover surface with foil, then put the lid on the foil. Bake 30 min
6. Put the casserole on a large dish and sprinkle with the remaining fried onions, cashews and raisins. Put halves on the edges of the plate eggs with yolk up. Serve the dish right away.
   

   Ghee

   In a thick-walled pan, preferably with light walls, on moderately melt butter over low heat. The melted butter will be splatter a little while moisture is boiling, bubbles will change with large to small, and foam will begin to form. When will appear foam, move it to the side every few seconds to check if pieces of milk have formed at the bottom of the pan squirrel. When this precipitate turns golden brown, remove pan from the fire. Do not let the sediment turn dark brown.

7. Cool the ghee oil for 1-2 minutes, then pour the liquid into container with tight-fitting lid, leaving most sediment in the pan. Cool completely, cover and store at room temperature 1 month. or in the refrigerator for 3 months. Ghee as cools down, so bring it to use before use room temperature or melt by putting the jar in which it stored in hot water.
   

   Garam Masala

   Put the star anise stars in a coffee grinder and grind to obtain powder. Measure out 2 tsp. with the top, leave the rest for further use. In a coffee grinder, grind the fennel seeds, to make a fine powder. Mix all the ingredients and store in sealed jar away from direct sunlight. Mix can stored 6 months