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03 January 2013,02:16 by
D.Sumithra

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LAMB BIRYANI

The Lamb Beryani is a very nice and delicious recipe. It only takes an hour to prepare and 2 hours to cook. You will need lots of ingredients but they are easy to find. The taste is very amazing and tempting because of the several ingredients combined.
Serves :
8

Preparation Time :
1 hour

Cooking Time :
2 hours

Preparation Method :

  • Take the lamb off the bone and cut into bite-sized pieces. Reserve the bones. Heat the margarine in a pan.
  • Fry the lamb to brown on all sides. Remove from the pan and put to one side.
  • Fry the cardamoms, cloves and cinnamon stick in the same pan for 2 minutes, being careful not to burn them.
  • Add the garlic, ginger and onion and continue to cook for 5 minutes. Stir in half the quantity of nuts and all of the sultanas.
  • Return the meat to the pan. Season very well with salt and black pepper.
  • Lay a piece of wet greaseproof paper in the base of a steamer compartment, and arrange the meat mixture on top.
  • Wash the rice and put in a saucepan with the lamb bones and the water.
  • Bring to the boil, cover the steamer and steam the meat over the rice for 12 to 15 minutes.
  • Meanwhile, mix the saffron or food coloring with the milk.
  • Remove the bones from the rice. Season very well with salt and pepper.
  • Place the rice on top of the meat, piling it up in the shape of a hill.
  • Make a deep hole in the centre with the long handle of a wooden spoon. Dribble the saffron milk over the sides of the hill.
  • Cover again and steam over boiling water for 1 hour. Check the liquid level frequently and add more boiling water if necessary.
  • To serve, transfer the rice mixture to a warmed serving dish, remove the cinnamon stick and mix gently.
  • Garnish with sliced egg and tomatoes.

INGREDIENTS

  • 2 kg shoulder of lamb, trimmed of fat
  • 100 grams margarine
  • 8 whole cardamom pods
  • 4 cloves
  • 2 small cinnamon stick
  • 4 cloves garlic, peeled and crushed
  • 30 grams fresh root ginger, peeled and grated
  • 2 large onion, peeled and roughly chopped
  • 30 cashew nuts, toasted
  • 30 almonds, toasted
  • 2 tablespoon sultanas
  • Salt
  • Freshly ground black pepper
  • 500 grams basmati rice
  • 750 ml water
  • 2 teaspoon saffron threads
  • 4 tablespoons warm skimmed milk
  • 50 ml IDHAYAM Sesame Oil

Garnish

  • 4 hard-boiled eggs, sliced
  • 4 tomatoes, sliced

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