LAMB BIRYANI

Lamb Biryani image

Categories Lamb

Number Of Ingredients 1

1 recipe 1/2 cup plain yogurt 2 cloves garlic, minced 1/8 teaspoon cayenne 1/2 teaspoon ground cumin 1/4 teaspoon fresh-ground black pepper 1 3/4 teaspoons salt 1 pound boneless lamb, cut into 1/2-inch cubes 3 tablespoons butter 1 onion, cut into thin slices 1/4 teaspoon ground cardamom or ground coriander 1/4 teaspoon turmeric 5 cloves 1 cinnamon stick, broken in half 1 1/2 cups long-grain rice, preferably basmati 2 3/4 cups water 1/3 cup raisins (optional) 1/3 cup chopped cashews or pumpkin seeds

Steps:

(If using already grilled lamb, ignore step 1 and just add spices but not yogurt to pan; then add cooked cubed lamb 20 minutes before serving to cooked rice) Step 1 Soak 15 min and rinse rice. In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb. Step 2 In a large saucepan, melt the butter over low-moderate heat. Add the onion, the cardamom, turmeric, cloves, cinnamon; cook 3 minutes until onion starts to soften. Add rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute. Step 3 Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the nuts/seeds. serve promptly. Coat 3 shallow bowls with yogurt rim, put Biryani in bowls, top with sprinkled nuts and lemon wedge. Suggested Pairing The spices here immediately indicate a Zinfandel from Napa or Sonoma