Lamb biryani, a dish rich in flavors. (Credit: Kristin Perers)
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Preparation 120 min
Cooking time 45 min
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Portions
6 people
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Difficulty
Medium
For the meat marinade:
Four small onions (400 grams), grated
1 tablespoon finely chopped green papaya
A generous pinch of saffron threads
1 tablespoon black peppercorns
1 teaspoon cumin seeds
6 cloves
2 black cardamom pods (seeds only)
500 grams full-fat yogurt
1 kilogram lamb (shoulder or leg), cut into medium-sized pieces
Sea salt.
For the biryani:
500 grams full-fat yogurt
500 grams basmati rice (long grain), soaked in lightly salted water for 15 minutes
125 grams ghee (clarified butter) or unsalted butter, plus 2 additional tablespoons, melted, to drizzle over the rice at the end of cooking
125 milliliters whole milk.
In a large bowl, mix the grated onions, chopped green papaya and spices. Add the lamb pieces, salt to taste, and mix thoroughly to coat the meat.
Let marinate for at least 2 hours, ideally longer.
Drain and rinse the rice.
Place it in a bowl, add the yogurt along with 160 milliliters water, and salt to taste.
Spread the marinated meat on the bottom of a large pot.
Pour the melted ghee over the meat. Then spread the rice over the top and add 250 milliliters water.
Wrap the lid in a clean tea towel before placing it on the pot, to help retain the steam.
Cook over medium-high heat for about 5 minutes, until the liquid comes to a boil.
Then reduce the heat to the lowest setting and simmer gently for 20 minutes.
Remove the lid and drizzle the rice with the 2 tablespoons melted ghee (or butter), then pour over the milk.
Replace the lid and continue cooking for 15 minutes.
At this stage, the lamb should be perfectly tender and the rice will have absorbed all the liquid, remaining light and fluffy.
Serve immediately.
-
Preparation 120 min
Cooking time 45 min
-
Portions
6 people
-
Difficulty
Medium
For the meat marinade:
Four small onions (400 grams), grated
1 tablespoon finely chopped green papaya
A generous pinch of saffron threads
1 tablespoon black peppercorns
1 teaspoon cumin seeds
6 cloves
2 black cardamom pods (seeds only)
500 grams full-fat yogurt
1 kilogram lamb (shoulder or leg), cut into medium-sized pieces
Sea salt.
For the biryani:
500 grams full-fat yogurt
500 grams basmati rice (long grain), soaked in lightly salted water for 15 minutes
125 grams ghee (clarified butter) or unsalted butter, plus 2 additional tablespoons, melted, to drizzle over the rice at the end of cooking
125 milliliters whole milk.
