Ingredientes para Lamb Biryani
- Plain Yogurt
- Garlic Cloves
- 1 teaspoon cayenne pepper
- Ground Cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt (plus additional 1 teaspoon)
- Boneless Lamb
- 4 tablespoons butter
- 1 large onion, finely chopped
- Ground Coriander
- 1 teaspoon ground turmeric
- 6 whole cloves
- Cinnamon Stick
- Basmati Rice
- 2.5 cups water
- 1/2 cup raisins
- 1/2 cup roasted cashews
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Cómo preparar Lamb Biryani
- In a medium bowl, whisk together 1 cup plain yogurt, 2 cloves minced garlic, 1 teaspoon cayenne pepper, 1 tablespoon ground cumin, 1/2 teaspoon black pepper, and 1 teaspoon salt.
- Add 1.5 lbs cubed lamb to the yogurt mixture, ensuring the lamb is evenly coated. Marinate for at least 30 minutes (or longer for a deeper flavor).
- In a large, heavy-bottomed saucepan or Dutch oven, melt 4 tablespoons butter over medium heat.
- Add 1 large onion, finely chopped, and cook until softened and translucent, about 5-7 minutes.
- Stir in 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 6 whole cloves, 2 cinnamon sticks (about 2 inches), 1.5 cups basmati rice, and 1 teaspoon salt.
- Cook, stirring constantly, for 1 minute to toast the spices and rice.
- Add the marinated lamb mixture to the saucepan.
- Pour in 2.5 cups of water and 1/2 cup raisins.
- Bring the mixture to a gentle simmer, then reduce heat to low.
- Cover the saucepan tightly and simmer for 20 minutes, or until the rice is almost cooked and the lamb is tender.
- Remove from heat and let stand, covered, for 5 minutes to allow the rice to finish steaming.
- Gently stir in 1/2 cup roasted cashews before serving. Remove whole cloves and cinnamon sticks before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
43g
Fat
91g
Carbs
23g
