Ingredients
-
1/2
-
2
-
1/8
-
1/2
-
1/4
-
1 3/4
-
1
-
3
-
1
-
1/4
-
-
-
-
-
Directions
Lamb Biryani,This is from one of my Food and Wine cookbooks. Remove the whole spices before serving. They recommend serving a zinfandel from Napa or Sonoma with this dish,Really, really good! I left out the cashews, and only made 1/2 a recipe. The serving portions of this are generous, a half recipe was a least 4 servings for us. I made the yogurt mix the day before and let the lamb sit in it overnight, otherwise followed the recipe as written. We were well pleased, and will be making this again. Thanks for posting!,Fantastic recipe, used it on Friday as part of a dinner party and it was the highlight of the evening.
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Steps
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1
Done
|
In a Medium Bowl, Combine the Yogurt, Garlic, Cayenne, Cumin, Black Pepper and Teaspoon of the Salt. Stir in the Lamb. |
|
2
Done
|
in a Large Saucepan, Melt the Butter Over Moderate Heat. Add the Onion and Cook Until Starting to Soften, About 3 Minutes. |
|
3
Done
|
Stir in the Coriander, Turmeric, Cloves, Cinnamon, Rice, and the Remaining Salt. Cook, Stirring, For 1 Minute. |
|
4
Done
|
Add the Lamb Mixture to the Pan. Stir in the Water and Raisins. Bring to a Simmer. |
|
5
Done
|
Cover and Simmer Until the Rice and Lamb Are Almost Done, 20 Minutes. Remove from Heat. |
|
6
Done
|
Let Stand, Covered, Until the Rice and Lamb Are Just Done, About 5 Minutes. Stir in the Cashews. |
