Rice Dishes Recipes - Lamb Mughlai Biryani Rice Recipe

Ingredients

• 4 large cloves garlic

• 2.5cm/1 in ginger root

• 150ml/2/3 cup natural (plain) yoghurt

• 60ml/4 tbsp chopped fresh coriander (cilantro)

• 500g/18 oz lamb, cut into 2.5cm/1 in pieces

• 60ml/4 tbsp ghee or oil

• 1 onion, finely chopped

• 10ml/2 tsp ground coriander (cilantro)

• 5ml/1 tsp garam masala

• 5ml/1 tsp ground rousted cumin

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 225g/8 oz canned tomatoes

• 100ml/3 1/2 fl oz water

Rice

• 75ml/5 tbsp ghee

• 5ml/1 tsp cumin seeds

• 2 onions, thinly sliced

• 6 cloves

• 6 black peppercorns

• 1 black cardamom pod

• 1.5cm/1/2 in cinnamon stick

• 225g/8 oz patna or basmati rice

• 5ml/1 tsp garam masala

• 5ml/1 tsp ground roasted cumin

• salt

• 400ml/1 3/4 cups water

• 100g/2/3 cup raisins

• 50g/1/2 cup blanched almonds, halved

• 50g/1/2 cup cashew buts, halved

• 1/5ml/1/4 tsp saffron

• 45ml/3 tbsp lukewarm milk

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Method:

1. Blend the garlic, ginger, yoghurt and coriander to a smooth paste. Rub the paste into the lamb and leave to marinate for 2 hours. Heat the ghee in a heavy-based pan and fry the onion until golden brown. Add the meat, cover and cook for 15 minutes, stirring occasionally. Remove the lid and dry off the liquid then fry the meat until golden brown.

2. Stir in the ground spices and salt then the tomatoes and water. Bring to the boil and simmer gently for 15 minutes until tender. Increase the heat and cook until all the liquid has been absorbed and the ghee appears on the surface.

3. To prepare the rice, heat the ghee in a heavy-based pan and fry the cumin seeds until lightly browned. Add the onion and whole spices and fry until golden brown. Add the rice and fry for 2 minutes. Stir in the ground spices then the water. Bring to the boil, cover and simmer gently for 7 minutes. Gently mix in the raisins and nuts.

4. Arrange thin layers of meat and rice in a heavy-based pan. Dissolve the saffron in the milk and sprinkle over the top. Cover and cook over a low heat for a further 5 minutes. Invert on to a serving dish and serve hot with raita and a vegetable dish.