Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home American California Farm Lamb Biryani

California Farm Lamb Biryani

Name: How to cook California Farm Lamb Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 8 dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Lamb Biryani

We are lucky enough to have a local Indian Family Restaurant that serves authentic fresh buffet weekdays, including goat biryani, they gave me this recipe for the spices to roast for lamb biryani. I am following cookpad member Pinkblankets Kitchen’s recipe for her leftover lamb biryani, using lamb neck bones and a lamb shoulder steak, which I marinaded. Thank you! My kitchen smells like the buffet in the Indian restaurant. Tastes delicious, too.

Ingredient

Food ration :

2 people, 8 dinners

Cooking time :

4 hour marinade, 1 hour cook

Kashmiri dried pepper, crushed

Bayleaf, crushed

hardneck garlic clove, minced

1/2 Tsp

ginger powder

1/2 Tsp

Turmeric powder

1/2 Tsp

Cumin powder

1/2 Tsp

Cardamom, crushed

1/2 Tsp

Cloves, crushed

1/2 Tsp

Cinnamon powder

1 Tsp

Garam masala

2 Tbs

Saffron Tea

2 Tbs

lemon juice

2 Tsp

black himalayan seasalt

1 pound

lamb shouldersteak and neck bones

2 cups

Greek yoghurt

1 Tbs

Ginger-garlic paste, made fresh, crushed and minced

375 grams

basmati rice, 2 cups

450 grams

lamb

3/4 cup

ghee

onions, sliced and slivered

tomatoes, chopped

carrots, disked

mild green poblano peppers, chopped

large hardneck garlic cloves, minced

2 Tbs

Fresh mint chopped

Cooking instructions

* Step 1

Marinade lamb in yoghurt, garam masala, ginger-garlic paste, 4 hours.

* Step 2

Rinse 2 cups basmati, Tsp of ghee, knife point of turmeric powder, bring to boil, 10 minutes, steam 5 minutes in 4 cups water, turn heat off, rest an hour in steamer, covered.

* Step 3

Heat deep cast iron skillet, melt Tsp of ghee, roast spices till fragrant. Add lemon juice, add ghee, fry sliced onions and carrot discs, add spices, add meat, fry till browned, about five to ten minutes.

* Step 4

Add yoghurt marinade, add vegetables, add water to cover, bring to boil, about five minutes. Debone and chop meat, put back in skillet. Add the cooked rice, stir, cook till all liquid has been absorbed. Garnish with chopped mint. Serve.