Serves 6
Calories (Per serving): 528kcal
Carbs: 62g
Fat: 19g
Protein: 29g
Spicy, colourful Briyani with tender lamb & yogurt sauce
INGREDIENTS
Marinade
1/2 kg lamb shoulder, cut up into medium pieces- off bone
1/2 bunch coriander
10 fresh mint leaves
1 green chilli sliced thinly
1 & 1/2 lemon, squeezed
1 small onion
1 Tsp salt
1 Tsp chilli powder
1/4 Tsp turmeric
3 garlic cloves, grated
1 inch ginger grated
1/4 Tsp Garam-masala
1/2 Tsp freshly ground black pepper
1.5 cup fried onion (pre-fried)
1 cup Greek yogurt
1 Tsp cardamon powder
White rice
1/2 cup basmati rice- washed & strained
Pinch of salt
1 Tsp Unsalted butter
1 cup water
Orange rice
1/2 cup basmati rice- washed & strained
2 carrots, grated
Pinch of salt
1 Tsp Saffron threads
1 Tsp unsalted butter
1 & 1/4 cup water
Fragrant rice
1/2 cup basmati rice-washed & strained
1/2 Tsp Butter
1/4 Tsp ground caraway spice
1/4 Tsp Ground cardamon
1/4 Tsp white pepper
1 cup stock from the cooked lamb
GARNISH
Fresh Lemon
Fresh coriander
Fresh mint
Fried onions
INSTRUCTIONS
Meat
Wash the lamb chunks & pat dry.
In a medium sized non-metallic bowl, mix all the marinade ingredients together to form a paste & massage into the meat and coat evenly. Stir well to combine. Set aside.
Allow the meat to marinade for at least 4 hours or overnight.
Pre-heat the oven to gas mark 9 (220 degrees Celsius).
Place the marinated lamb in a roasting pan, cover with foil & roast for an hour, or until tender. The meat will produce lots of sauce, reserve it for the fragrant rice recipe.
White rice
Wash and strain the white rice until the water runs clear.
In a medium saucepan, melt the butter and fry the rice for a minute until fragrant. Add the water & salt.
Cook the rice for 8-10 minutes with the lid on. Once the rice is cooked, fluff with a fork, put the lid back on and allow to steam for 5 minutes. Set aside for assembly later.
Orange rice
Wash and strain the white rice until the water runs clear.
In a medium saucepan, melt the butter fry the grated carrots for 2-3 minutes, until softened. Add the Saffron strands & 1/4 cup of water and boil for 3-4 minutes. Blend the mixture to form an orange paste.
Add the rice, water & salt.
Cook the rice for 8-10 minutes with the lid on. Once the rice is cooked, fluff with a fork, put the lid back on and allow to steam for 5 minutes. Set aside for assembly later.
Fragrant rice
Wash and strain the white rice until the water runs clear.
In a medium saucepan, melt the butter and fry the rice for a minute until fragrant. Add the lamb stock, white pepper, cardamon & caraway spice.
Cook the rice for 8-10 minutes with the lid on. Once the rice is cooked, fluff with a fork, put the lid back on and allow to steam for 5 minutes. Set aside for assembly later.
ASSEMBLY
In a large pan, mix the three coloured rice together & heat through.
Place the mixed rice in a large serving plate & top with the roast lamb.
Garnish with fresh coriander, fresh mint, a good squeeze of lemon & fried onions.
Serve with minted yogurt , garlic & cucumber dip.
RECIPE NOTES
You can swap the lamb for chicken, or keep it as a vegetarian option.
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