Lamb Biryani

We’re variety junkies and love international food. Do you?

Honestly, who doesn’t these days?

If your tastebuds need a spiritual awakening, try Indian food. The experience is more like a spiritual slap in the face, but you’ll love it. Trust me.

How about we start with a Biryani?

Indian Biryani is a casserole of tender lamb curry resting on a fluffed bed of fragrant saffron rice and served with a cooling cucumber-mint raita on the side.

History traces Biryani (بریانی) to Persia, modern day Iran. However, Biryani as we know it comes from this food’s journey to and through India with its unique and vibrant makeovers.

For this aromatic dish chicken, goat, beef or lamb could be used interchangeably, but it’s the saffron rice that gives this delicacy its royal taste.

Each part is delicious on its own, but together they’re your taste bud’s stepping stone to heaven.

Utilizing real saffron, the world’s most expensive spice worth more than its weight in gold, this food is the royal treatment you deserve.

Ready? Here we go.

INGREDIENTS:

For the Lamb
• 2 lbs. lamb shoulder, cubed
• 1 tsp turmeric powder
• 1 tsp curry powder
• 3 TBSP Greek yogurt
• 4 TBSP butter
• 1 bay leaf
• 5 cardamom pods
• 3 cloves
• 1 2-inch cinnamon stick
• 2 medium onions, finely diced
• 6 cloves garlic, pressed
• 2” ginger, peeled and pressed
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 tsp fennel powder
• 2 TBSP tomato paste
• ½  cup chicken stock
• 1 TBSP mint, finely chopped
• 1 TBSP cilantro, finely chopped
For the Rice
• 2 cups  basmati rice, washed & drained
• 2 bay leaves
• 3 cardamom pods
• 1 cup chicken stock
• Water
• Kosher salt, to taste
Cucumber Riata
• 2 cups Greek yogurt
• 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
• ½ cup chopped mint leaves
• 1 garlic clove, pressed
• 1 tsp cumin
• ½ tsp kosher salt
For Final Assembly
• 1 tsp saffron, infused in 2 TBSP of warm water
• 1 tbsp finely chopped mint
• 1 tbsp finely chopped coriander
• Red onion, lemon wedges and cucumber riata to serve

INSTRUCTIONS:

For the Lamb
1. In a large bowl, add the lamb, turmeric powder, curry powder, Greek yogurt, and kosher salt. Mix well making sure all the pieces are well coated.
2. Set aside and leave to marinate for 2 hours or overnight.
3. Heat pan on medium-high, melt the butter and, then, add all the whole spices. As they start to make some noise (yes, listen to your food), add the onions. Sauté the onions until they turn light brown.
4. Add the garlic and ginger and sauté for a couple of minutes.
5. Add the powdered spices and cook for a another two minutes.
6. Add the marinated lamb to the pan and blend with the spices and onions.
7. Add the tomato sauce and cook until the paste adheres to the lamb pieces.
8. Add the chicken stock and bring to a simmer. Cover the pan and cook for 60 minute (stirring occasionally).
For the Rice
1. Add the rice, bay leaf, cardamom pods, chicken stock, water, and kosher salt to the rice cooker. 
2. Cook the rice until three quarters done.
3. Set aside.
Cucumber Riata
1. Combine all the ingredients.
2. Cover and refrigerate.
Final Assembly
1. Preheat the oven to 350°F. 
2. Brush a deep casserole with butter. 
3. Cover the dish with a layer of rice, about a third of the way up, followed by the lamb along with its sauce, and finally, another layer of rice
1. Spoon the saffron water on top
1. Spread the chopped cilantro and mint on the top. Cover the dish  and bake for 25 minutes. 
1. Serve warm with onion slices, lemon wedges, and cucumber riata.

Beer Pairing

Coming out of Philipsburg Brewing, the Montana 1 IPA pairs well with the spicy biryani as the Amarillo, Mosaic & Chinook hops to give it a juicy, citrusy, tropical blast.

Видео Lamb Biryani канала The Taste of Montana