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{{recipesummary
|title=Lamb biriani, | Indian recipes from the cook's Wiki
|Servings = Serves 6
|titlemode=replace
|Difficulty = 3
|keywords=#lambbiriani #onions #ghee #lamb #rice #coriander #raisins #almonds #ginger #sultanas #yogurt
|TotalTime = 13 hours 25 minutes
|hashtagrev=032020
|PrepTime = 12 hours 45 minutes
|description=A delicious lamb biriani that is definately worth the extra effort. Better than any restaurant version
|CookTime = 40 minutes
|Image = [[Image:Lamb biriani and brocolli.jpg|300px|alt=Electus]]
}}
}}
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[[Image:Lamb biriani from oven.jpg|thumb|300px|right|Just out of the oven]]
{{Template:AdvancePreparation}}
[[Image:Biriani with tomatoes.jpg|thumb|300px|right|Stirring in the tomatoes-frozen from last summer]]
[[Image:Toasted almonds onions and sultanas.jpg|thumb|300px|right|Preparing the topping]]


'''Biryani''', '''biriani''', or '''beriani''' is a set of primarily South Asian [[Rice|rice]]-based foods made with [[Spices|spices]], rice (usually [[Basmati|basmati]]) and [[Meat|meat]]/[[Vegetables|vegetables]]. It was spread throughout the Middle East and South Asia (and Southeast Asia to an extent) by Muslim travellers and merchants, and is popular in Pakistan, India, Bangladesh, Iraq, Iran, Afghanistan and Sri Lanka.
'''Biryani''', '''biriani''', or '''beriani''' is a set of primarily South Asian [[Rice|rice]]-based foods made with [[Spices|spices]], rice (usually [[Basmati|basmati]]) and [[Meat|meat]]/[[Vegetables|vegetables]]. It was spread throughout the Middle East and South Asia (and Southeast Asia to an extent) by Muslim travellers and merchants, and is popular in Pakistan, India, Bangladesh, Iraq, Iran, Afghanistan and Sri Lanka.
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I tend to use a large pot of yogurt as I prefer more sauce.
I tend to use a large pot of yogurt as I prefer more sauce.
===Ingredients===
{{recipesummary
|TotalCalories = 4145
|PortionCalories = 690
|DatePublished=3rd December 2012
|Author = JuliaBalbilla
|Servings = Serves 6
|Difficulty = 3
|TotalTime = 13 hours 25 minutes
|PrepTime = 12 hours 45 minutes
|CookTime = 40 minutes
|Image = [[Image:Lamb biriani and brocolli.jpg|thumb|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Home made curry powder</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>
 
<span class="reviewDesc">Works well, just makes sure all of your spices are fresh.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
{{RecipeIngredients
{{RecipeIngredients
| 900 g (2 lb) [[Lamb]] fillet, cubed
| 900 g (2 lb) [[Lamb]] fillet, cubed
| 1 small carton of [[Yogurt|yogurt]]
| 125 ml [[Yogurt|yogurt]]
| 2 cups [[Basmati rice|basmati rice]], rinsed in cold running water
| 2 cups [[Basmati rice|basmati rice]], rinsed in cold running water
| 2.5 cm (1") peeled [[Ginger|ginger]]
| 2.5 cm (1") peeled [[Ginger|ginger]]
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| 2 large [[Onions|onions]], peeled and chopped
| 2 large [[Onions|onions]], peeled and chopped
| 3 tablespoons [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| 3 tablespoons [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| Handful of sliced [[Almonds|almonds]]
| 20 g sliced [[Almonds|almonds]]
| Handful of [[Sultanas|sultanas]] or [[Raisins|raisins]]
| 20 g [[Sultanas|sultanas]] or [[Raisins|raisins]]
| [[Sea Salt|sea salt]] to taste
| [[Sea Salt|sea salt]] to taste
}}
|'''Leave whole and remove before serving or pick out while eating:'''
'''Leave whole and remove before serving or pick out while eating:'''
 
{{RecipeIngredientsNB
| 2.5 cm [[Cinnamon stick|cinnamon stick]]
| 2.5 cm [[Cinnamon stick|cinnamon stick]]
| 6 [[Clove|clove]] buds
| 6 [[Clove|clove]] buds
| 6 whole [[Cardamom pods|cardamom pods]] ([[Brown|brown]] or white)
| 6 whole [[Cardamom pods|cardamom pods]] ([[Brown|brown]] or white)
| 2 [[Bay leaves|bay leaves]]
| 2 [[Bay leaves|bay leaves]]
}}
}}


===[[Mise en place]]===
===[[Mise en place]]===
* In a [[Food processor|food processor]], grind the [[Ginger|ginger]] and [[Garlic|garlic]] to a paste.  Grind the whole [[Spices|spices]] in a [[Coffee grinder|coffee grinder]] or [[Mortar and pestle|mortar and pestle]].  Mix well into the [[Yogurt|yogurt]] and use to [[Marinate|marinate]] the [[Lamb|lamb]], preferably overnight.
* In a [[Food processor|food processor]], grind the [[Ginger|ginger]] and [[Garlic|garlic]] to a paste.  Grind the whole [[Spices|spices]] in a [[Coffee grinder|coffee grinder]] or [[Mortar and pestle|mortar and pestle]].  Mix well into the [[Yogurt|yogurt]] and use to [[Marinate|marinate]] the [[Lamb|lamb]], preferably overnight.
* Pre-heat the [[Oven|oven]] to 180° C (350° F - gas 4)
* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4)
 
<gallery widths=250px heights=250px perrow=5>
Image:Lamb biriani from oven.jpg|Just out of the oven
Image:Biriani with tomatoes.jpg|Stirring in the tomatoes-frozen from last summer
Image:Toasted almonds onions and sultanas.jpg|Preparing the topping
</gallery>
===Method===
===Method===


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}}
}}
===Serving suggestions===
===Serving suggestions===
Serve with a [[Lentil|lentil]] curry or [[Salad|salad]] of your choice
Serve with a [[Chana daal|lentil curry]] or [[Salad|salad]] of your choice
===Chef's notes===
===Chef's notes===
Use [[Parsley|parsley]] if you cannot get [[Coriander|coriander]]
Use [[Parsley|parsley]] if you cannot get [[Coriander|coriander]]
==See also==
==See also==
* [[Chicken biriani]]
* [[Chicken biriani]]
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Indian recipes]]
[[Category:Indian recipes]]
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[[Category:Boiled or simmered]][[Category:Baked or roasted]]
[[Category:Boiled or simmered]][[Category:Baked or roasted]]


<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/lambbiriani|#lambbiriani]] [[Special:Search/onions|#onions]] [[Special:Search/ghee|#ghee]] [[Special:Search/lamb|#lamb]] [[Special:Search/rice|#rice]] [[Special:Search/coriander|#coriander]] [[Special:Search/raisins|#raisins]] [[Special:Search/almonds|#almonds]] [[Special:Search/ginger|#ginger]] [[Special:Search/sultanas|#sultanas]] [[Special:Search/yogurt|#yogurt]]
</code><!-- /footer hashtags -->

Latest revision as of 19:09, 21 March 2024

This recipe requires preparation in advance!

Biryani, biriani, or beriani is a set of primarily South Asian rice-based foods made with spices, rice (usually basmati) and meat/vegetables. It was spread throughout the Middle East and South Asia (and Southeast Asia to an extent) by Muslim travellers and merchants, and is popular in Pakistan, India, Bangladesh, Iraq, Iran, Afghanistan and Sri Lanka.

The name is derived from the Persian word beryā(n) which means "fried" or "roasted".

This recipe comes from a hand-typed sheet, covered in curry stains, that has been with me since my first Indian cookery course.

It's a bit of an involved recipe but well worth the effort. It is best to marinate the meat overnight so prepare this the day before.

I tend to use a large pot of yogurt as I prefer more sauce.

Lamb biriani
Electus
Servings:Serves 6
Calories per serving:690
Ready in:13 hours 25 minutes
Prep. time:12 hours 45 minutes
Cook time:40 minutes
Difficulty:Difficult
Recipe author:JuliaBalbilla
First published:3rd December 2012

Best recipe review

Home made curry powder

4/5

Works well, just makes sure all of your spices are fresh.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Just out of the oven

    Just out of the oven

  • Stirring in the tomatoes-frozen from last summer

    Stirring in the tomatoes-frozen from last summer

  • Preparing the topping

    Preparing the topping

Method

  1. Fry the onions in half of the oil, until golden, remove half of the onions with a slotted spoon and reserve.
  2. Brown the remainder of the onions, stir in the meat together with the marinade and stir-fry for 5 minutes. Add the chopped tomatoes and cook on a low heat until the meat is cooked and tender. Add more liquid if needed, but by the time the meat is cooked, some of the liquid should have cooked off.
  3. Add half of the chopped coriander or parsley, season with salt and set aside.
  4. In a large pan of boiling water, cook the washed rice for 10 minutes only. Drain and reserve. The final cooking will be done in the oven.
  5. Grease the base of a large oven-proof casserole with a little ghee.
  6. Using the cooked rice, lamb, coriander, cooked onions, saffron and dabs of ghee, fill the casserole in layers.
  7. Top with raisins or sultanas and sliced almonds, add a few dabs of ghee and cover with tin-foil
  8. Cook for 17 minutes

Serving suggestions

Serve with a lentil curry or salad of your choice

Chef's notes

Use parsley if you cannot get coriander

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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#lambbiriani #onions #ghee #lamb #rice #coriander #raisins #almonds #ginger #sultanas #yogurt

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