{"id":78,"date":"2008-09-23T10:23:15","date_gmt":"2008-09-23T00:23:15","guid":{"rendered":"http:\/\/www.jessgramp.com.au\/wordpress\/?p=78"},"modified":"2023-02-09T00:34:59","modified_gmt":"2023-02-09T00:34:59","slug":"lamb-biryani","status":"publish","type":"post","link":"https:\/\/jessgramp.com\/recipes\/lamb-biryani\/","title":{"rendered":"Lamb Biryani"},"content":{"rendered":"<p>Lamb Biryani recipe from the <a title=\"Opens in new window\" href=\"http:\/\/www.sbs.com.au\/food\/recipe\/323\/Lamb-biryani\">SBS Food Safari<\/a>.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>700g basmati rice<\/li>\n<li>1 kg lamb, diced<\/li>\n<li>250g fine-chopped garlic<\/li>\n<li>200g fine-chopped ginger<\/li>\n<li>200g yoghurt<\/li>\n<li>500ml oil<\/li>\n<li>1 kg onions<\/li>\n<li>5 green chillies, sliced<\/li>\n<li>1 tbspn garam masala<\/li>\n<li>1 tbspn chilli powder<\/li>\n<li>1 tspn turmeric<\/li>\n<li>the juice of 2 lemons<\/li>\n<li>200g tomatoes<\/li>\n<li>1 bunch coriander leaves<\/li>\n<li>2 bunches mint leaves<\/li>\n<li>5g cardamom<\/li>\n<li>5g cloves<\/li>\n<li>4 bay leaves<\/li>\n<li>5 litres water<\/li>\n<li>1 g saffron<\/li>\n<li>100g cashew nuts, fried<\/li>\n<li>100g sultanas<\/li>\n<li>100g butter<\/li>\n<li>100g ghee<\/li>\n<li>1 tbpsn rose water<\/li>\n<li>1 litre milk<\/li>\n<\/ul>\n<p><strong>METHOD<\/strong><\/p>\n<p>Wash the rice thoroughly and soak in water for 30 minutes.<\/p>\n<p>Meanwhile, marinate the lamb with the yoghurt, ginger, garlic and salt to taste. Keep aside for at least one hour.<\/p>\n<p>Heat the oil in a heavy-bottomed saucepan and fry the onions till brown. Take out about 100g of fried onions and reserve for garnish.<\/p>\n<p>Add the marinated lamb to the onions, plus garam masala, chilli powder, turmeric powder, half the lemon juice and diced tomatoes. Simmer, covered, over a low heat until the meat becomes tender. Add chopped mint and coriander, bay leaves, cloves and cardomom. This becomes the biryani masala.<\/p>\n<p>Bring water to the boil, add salt and lemon juice, drain the soaked rice and add to the boiling water. When rice is half-cooked, drain.<\/p>\n<p>Taking another heavy-bottomed cooking pot, layer the lamb biryani masala and the rice alternately, finishing with a layer of rice. Top with fried cashew nuts, sultanas, rose water, saffron, butter and the milk.<\/p>\n<p>Cover with a cloth and seal tightly. Cook for at least 25 minutes over a slow fire. When steam emerges from the pot, remove from the heat and mix together.<\/p>\n<p>Serves with sarlas (see recipe below) and lime pickle.<strong><\/strong><\/p>\n<p><strong>Sarlas<\/strong><\/p>\n<p>1 Spanish onion, sliced<br \/>\n1 sprig curry leaves,<br \/>\n20g chopped ginger<br \/>\n2 green chillies, chopped<br \/>\n200g yoghurt<br \/>\nSalt to taste<br \/>\nMix the onion, curry leaves, ginger and chillies together, then add the yoghurt and salt to taste. Serve as a condiment with biryani.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lamb Biryani recipe from the SBS Food Safari.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[7,43,45,50],"class_list":["post-78","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-accompaniments","tag-indian","tag-lamb","tag-mains","post-preview"],"_links":{"self":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/comments?post=78"}],"version-history":[{"count":1,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/78\/revisions"}],"predecessor-version":[{"id":1565,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/78\/revisions\/1565"}],"wp:attachment":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/media?parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/categories?post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/tags?post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}