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Posh Lamb Biryani

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Ingredients

Adjust Servings:
2 garlic cloves crushed
1 tablespoon fresh ginger grated
1/8 teaspoon cayenne pepper (to taste)
4 teaspoons paprika
4 teaspoons ground cumin
1/8 teaspoon ground cloves
1 kg lamb cut into 11/2 in chunks
6 red chilies deseeded and chopped

Nutritional information

1193.8
Calories
513 g
Calories From Fat
57 g
Total Fat
19.6 g
Saturated Fat
157.9 mg
Cholesterol
283.6 mg
Sodium
119.3 g
Carbs
5.9 g
Dietary Fiber
8.3 g
Sugars
52 g
Protein
369g
Serving Size

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Posh Lamb Biryani

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    Cuisine:

    Although I'm not a big fan of lamb (bad experiences from way back when I was in college & had it every week in the cafeteria!), but this recipe might just have pulled me out of that thinking! For lack of experience, I followed your recipe right on down (well, except that I did cut the amount of red chilies in half) & the marinade worked wonders! Even included the mushrooms, which my other half really loves! All made for an exceptionally nice tasting & enjoyable dinner! Not that I'll be making it often, but I'll definitely keep the recipe around! Thanks for sharing it! [Made & reviewed while touring Asia with the ZWT6 group]

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Posh Lamb Biryani,Simon Rimmer’s recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don’t be put off by the ingredient list it is any easy recipe to make.,Although I’m not a big fan of lamb (bad experiences from way back when I was in college & had it every week in the cafeteria!), but this recipe might just have pulled me out of that thinking! For lack of experience, I followed your recipe right on down (well, except that I did cut the amount of red chilies in half) & the marinade worked wonders! Even included the mushrooms, which my other half really loves! All made for an exceptionally nice tasting & enjoyable dinner! Not that I’ll be making it often, but I’ll definitely keep the recipe around! Thanks for sharing it! [Made & reviewed while touring Asia with the ZWT6 group],Simon Rimmer’s recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don’t be put off by the ingredient list it is any easy recipe to make.


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    Steps

    1
    Done

    Wash and Soak the Rice For 30 Mins Then Drain.

    2
    Done

    Mix the Marinade Ingredients Together and Rub Into the Lamb Chunks, Chill For 2 Hours or Overnight.

    3
    Done

    Allow Lamb to Get to Room Temperature Then Thread Onto Wooden Skewers.

    4
    Done

    Make a Paste of the Chillies and Nuts in a Blender Then Fry in a Little Oil Gently For 5 Minutes.

    5
    Done

    Add the Mushrooms, Garlic, Ginger, Yoghurt, Garam Masala and Seasoning. Fry Gently For 5 Minutes.

    6
    Done

    in a Separate Pan Fry the Rice in a Little Vegetable Oil For About 3 Minutes Add Just Enough Water to Cover, Season With Salt and Pepper and Add the Turmeric and Cook Until Tender, About 30 Minutes Lay Out on a Tray to Dry a Little.

    7
    Done

    Meanwhile, Preheat Oven to 350f, Fry the Onion Until Golden and Crisp.

    8
    Done

    Grease Either Individual Ovenproof Dishes or One Large One With Butter and Sit the Bay Leaves on the Bottom. Now Layer Up the Rice, Mushroom Mix, Onion and a Splash of the Lime Juice and Rosewater.

    9
    Done

    Repeat and Then Pour Over the Saffron Rice. Cover With Aluminum Foil and Cook in the Oven For 30 Minutes.

    10
    Done

    When the Biryani Is Done, Grill the Lamb For About 4 Mins, Turning Regularly and Basting With Melted Butter Mixed With the Lemon Juice.

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    Carter Bell

    Barbecue pitmaster known for creating tender and flavorful smoked meats.

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