Rice With Lamb (Mutton Biryani) Recipe

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Time

0:40 - 0:20

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4619

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Submited by

daani from Karachi

Ingredients

1 lb. lean lamb
½ -inch fresh root ginger
½ teaspoon chilli powder
1/2 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom seeds
1 teaspoon turmeric powder
1 carton yoghurt 8 oz. onions
8 oz. potatoes
8 oz. Patna or Basmati rice
Oil for frying Salt to taste
½ teaspoon saffron, soaked in
1 tablespoon water
Melted butter

Method

Cut lamb into pieces. Mince the ginger very finely. Put lamb into a bowl with all the spices and yog¬hurt, mix well and set aside to marinade for three hours. Now slice the onions and peel and cube the potatoes. Wash the rice thoroughly and leave to soak for 30 minutes. Fry the onions in a little oil until crisp. Fry the potatoes separately, season with salt. Par-boil the rice and drain. Put three-quarters of the rice into a heavy pan. Reserve a few onion slices for garnish and arrange the remainder with the meat and potatoes on top. Cover with the remaining rice. Decorate the top with the rest of the onions then add the saffron and a little melted butter. Cover the pan making it completely air-tight by putting foil under the lid. Place on a very low heat for about 2 hours or cook in a cool oven, (300 °F — Gas Mark 2) for the same length of time.

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