Festive Lamb Biryani with Saffron Spices
Biryani is the dish of grand occasions in India, and this lamb version is a true treasure. You will love the aroma of saffron infusing the basmati rice and the tender meat marinated in spices. It's a generous dish, perfect for festive meals or family gatherings. The slow cooking allows the rice to absorb all the juices and aromas. Let yourself be carried away by the scents of garam masala and fresh mint: it's a direct journey to the kitchens of Hyderabad or Lucknow. A real delight to share!
Ingredients
- lamb shoulder600 g
- basmati rice300 g
- Greek yogurt150 g
- onions2
- garlic3 cloves
- fresh ginger20 g
- biryani spices (garam masala, turmeric, cumin, coriander)2 tbsp
- saffron1 pinch
- vegetable oil3 tbsp
- sliced almonds30 g
- raisins30 g
- fresh mint leavesa few
- saltto taste
Instructions
- 1
Marinate the lamb cut into pieces with yogurt, crushed garlic, grated ginger, biryani spices and salt for at least 30 minutes.
- 2
Meanwhile, rinse the basmati rice and parboil it in a large pot of salted boiling water, then drain.
- 3
In a casserole, sauté the sliced onions in oil until golden, then add the marinated lamb and cook for 10 minutes.
- 4
Add a little water, cover and simmer for 20 minutes until the meat is tender.
- 5
Layer the parboiled rice over the lamb, sprinkle with saffron diluted in a little hot water, mint, almonds and raisins.
- 6
Cover tightly and cook on low heat for 15 minutes to let the flavors blend. Serve hot.
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