Author Topic: lamb biryani  (Read 925 times)

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Offline foureyes1941

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lamb biryani
« on: May 09, 2019, 02:47 PM »
I'm posting a recipe that I often use that I found in a book but can't see it anywhere on the internet. It's called the ultimate recipe book by Angela Nilson.  It is a lovely tasty biryani, and I usually add an extra vegetable curry to go with it to add extra taste and sauce. This always goes down well.

 Lamb biryani
Angela Nilson


150g natural yoghurt
3 grated garlic cloves
1 heaped tsp finely grated root ginger
½ tsp ground cinnamon
¾ tsp turmeric
600g lean boneless leg of lamb, trimmed of fat
generous pinch saffron
5 tblsp tepid milk
4 med. onions
7 tblsp veg oil
½ tsp hot chilli powder
280g basmati rice
1 cinnamon stick, halved
5 green cardamon pods, lightly bashed to split
4 cloves
1 tsp cumin seeds
700ml chicken stock
1 tsp garam masala powder
25g butter, melted

To serve
handful of toasted almonds or cashew nuts
1 tblsp finely chopped mint leaves
1 tblsp finely chopped coriander leaves


1. Mix together the yoghurt, grated garlic and ginger, cinnamon, turmeric and 1 tsp salt in a shallow dish. Cut the lamb into pieces about 1” and stir into the yoghurt mix. Marinate for 1-3 hours (the longer the better)
2. Stir the saffron into the milk and leave to dissolve
3. Once the meat has marinated, slice one onion in half lengthwise then cut into very thin slices. In a heavy pan, heat 2 tblsp oil. Add the onion and fry over a med heat until golden (about 5-8 mins)
Next add the yoghurt coated meat a tblsp at a time, stirring it and allowing it to fry briefly before you add another spoonful (adding it slowly helps the yoghurt from curdling) When all the lamb has been added, fry for 10 mins, stirring often, until the juices start to run out. Stir in the chilli powder and 2 fl oz. water. Turn the heat to low and cook, covered, on a slow simmer for 1-1 half hours or until the meat is very tender, stirring occasionally
4. Tip the rice in a bowl, cover with cold water and leave to soak for 20 mins then drain.
5. While the meat is cooking, cook the rest of the onions. Slice them as before very thinly. Heat 3 tblsp of oil in a large sauté pan, add the onions and sprinkle with a little salt to stop them from burning. Fry over a medium heat for about 25 mins, stirring occasionally, until evenly golden brown all over. Tip the onions on kitchen paper and spread them out into a thin layer. Leave to cool. No need to wash the pan as you can use it for the rice.
6. Cook the rice. Heat the remaining 2 tblsp oil in the onion pan, tip in the cinnamon, cardamom, cloves and cumin seeds and fry for a minute until you can smell the aroma. Add the rice and fry for a minute, stirring all the time. Stir in the stock and bring to the boil. Cover and cook over a medium heat until the stock is absorbed. Take off the heat and let the rice stand with the lid on, so it can fluff up some more. Mix the garam masala with the melted butter. Heat the oven to 180C fan/106C/Gas 4.
7. Butter a 2-2.25 litre casserole dish and spoon half of the cooked lamb and any juices(a lot will have been absorbed) then scatter over one third of the fried onions. Pick the cinnamon, cloves and cardamom from the rice (they should have risen to the surface) Spoon half the rice over the lamb and onions, then pour over the spiced butter. Add another layer of lamb and another third of the onions. Finish with the rest of the rice, and drizzle the saffron milk over the top. Scatter the rest of the onions and toasted nuts, cover tightly with a lid or foil and put in the oven for about 20 mins or until heated through.
Sprinkle mint and coriander over.

I usually assemble it all first but don't actually cook it in the oven until  we are ready to eat it as it may go a little dry


Online Peripatetic Phil

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Re: lamb biryani
« Reply #1 on: May 09, 2019, 10:58 PM »
Lamb biryani is one of my all-time favourites, but normally I prepare a much simpler version than yours.  That said, I like the look of your recipe and will give it a go when I have time.

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Offline Bob-A-Job

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Re: lamb biryani
« Reply #2 on: May 10, 2019, 02:02 AM »
With respect, CT suggested that my choice of dish for trying a new restaurant/takeaway, chicken biryani was a simple dish, prepared by a lower cook (sous chef) or the Tandoori cook (commis chef?).

Personally, I have always had a problem with this dish and when I read this recipe and the time to prepare it, I come back to my original assertion that if a restaurant/takeaway can make a good biryani, then the rest of the offerings should also be competently made.

Let me know if you make this Phil and your evaluation please.  If I fail to impress myself with a basic recipe, maybe I need something more involved.  99% of the time I have all of the ingredients listed.

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Offline london

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Re: lamb biryani
« Reply #3 on: May 10, 2019, 03:36 PM »
I don't think that a BIR biryani is cooked in the same way, I guess it would be more like a fried rice with pre cooked meat and rice, I'm sure someone with insider knowledge will put us right.

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Offline foureyes1941

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Re: lamb biryani
« Reply #4 on: May 10, 2019, 03:39 PM »
Honestly, this is a great recipe, I make it all the while for guests and it always turns out lovely. The lady who's recipe book I took it from  uses the concept 'take a classic dish, consider how it is made,  then test, modify and fine tune all the different  possibilities to create the ultimate version. She was told to be prepared to test each recipe not once, not twice but possibly a dozen times, whatever it took to achieve the best.

My tips would be to make sure that the lamb is marinated well and still lovely and tender but still moist after the long simmering in the onions. Lastly, put in the oven just before you are going to use it otherwise if you heat it and then reheat later on, it goes a little dry.

I'll be interested how you get on with it.


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