indienne··difficile

Royal Lamb Biryani with Saffron and Spices (Celebration Biryani)

Name: Royal Lamb Biryani with Saffron and Spices (Celebration Biryani)
Cook time: 120 min
Total time: 120 min
Yield: 8 portions
Cuisine: indienne
Ingredients: 800g Lamb (shoulder or leg) cut into pieces; 500g Basmati rice; 3 Onions, sliced; 200g Plain yogurt; 2 tablespoons Ginger-garlic paste; 1 pinch Saffron threads; 2 teaspoons Garam masala; 1 teaspoon Ground coriander; 1 teaspoon Ground cumin; 1/2 teaspoon Turmeric; 6 Cardamom pods; 4 Cloves; 2 Cinnamon sticks; 3 Bay leaves; 2 Green chili; 1 bunch Fresh mint, chopped; 1 bunch Fresh cilantro, chopped; 50g Ghee (or clarified butter); 50ml Warm milk; to taste Salt; 50g Sliced almonds (for garnish); 50g Raisins (for garnish)

Let yourself be transported to the heart of grand Indian celebrations with this royal biryani, a dish that turns a simple meal into a true feast for the senses. Imagine layers of fragrant basmati rice, infused with saffron, enveloping tender pieces of lamb marinated in spiced yogurt. Each spoonful reveals a perfect balance between the warmth of garam masala, the freshness of mint, and the sweetness of caramelized onions. It's a generous, convivial dish that evokes weddings and large family gatherings in India. As you prepare it, you'll feel the intoxicating aromas filling your kitchen, promising a moment of pure happiness to share with your loved ones. So dare the adventure, and savor this unforgettable culinary journey!

min(prep + cook 120)

8 servings

kcal

Ingredients

Lamb (shoulder or leg) cut into pieces800g
Basmati rice500g
Onions, sliced3
Plain yogurt200g
Ginger-garlic paste2 tablespoons
Saffron threads1 pinch
Garam masala2 teaspoons
Ground coriander1 teaspoon
Ground cumin1 teaspoon
Turmeric1/2 teaspoon
Cardamom pods6
Cloves4
Cinnamon sticks2
Bay leaves3
Green chili2
Fresh mint, chopped1 bunch
Fresh cilantro, chopped1 bunch
Ghee (or clarified butter)50g
Warm milk50ml
Saltto taste
Sliced almonds (for garnish)50g
Raisins (for garnish)50g

Instructions

1
Mix the lamb with yogurt, ginger-garlic paste, ground spices, chopped green chili, half of the mint and cilantro. Marinate for at least 2 hours (ideally overnight).
2
Bring a large pot of salted water to a boil with cardamom, cloves, cinnamon, and bay leaves. Blanch the basmati rice for 5 minutes, then drain.
3
In a large pot, brown the sliced onions in ghee until caramelized. Add the marinated lamb and sear over high heat. Add the warm milk with saffron, cover, and simmer for 30 minutes.
4
Preheat the oven to 150°C (300°F). In an ovenproof pot, alternate layers of rice and lamb, sprinkling with fresh herbs and saffron. Finish with a layer of rice.
5
Seal tightly with a lid (seal with bread dough if possible) and bake for 40 minutes.
6
Let rest for 10 minutes, then gently mix. Serve garnished with sliced almonds and golden raisins.

#biryani #agneau #safran #plat traditionnel #cuisine indienne

🍽️ Rejoignez BantajCuisine gratuitement

Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.

Créer un compte gratuit

Avis

(0)

Aucun avis. Soyez le premier a noter cette recette !