Biriani with Lamb
by Editorial Staff
Biriani with lamb, or folding pilaf with lamb is a very tasty, hearty and original oriental dish that can be safely served on any family holiday.
Servings: 6
Cook: 2 hours
Ingredients
- Basmati rice – 600 Grams
- Cinnamon stick – 1 pc
- Star anise star – 1 Piece
- Cloves – 3 Pieces
- Cardamom (grains) – 2 Pieces
- Zira – To taste
- Sesame seeds – To taste
- Milk – 500 Milliliters
- Salt – To taste
- Cashew nuts – 1 Tbsp the spoon
- Almonds – 1 Tbsp. the spoon
- Saffron – 1 Pinch
- Raisins – 1/2 Cup
- Dates – 12 Pieces
- Onion – 1 Piece
- Garlic – 3 Cloves
- Ginger (2-3 cm) – 1 Piece
- Lamb Loin – 1.5 Kilograms
- Natural yogurt – 300 Milliliters
- Vegetable oil – 150 Milliliters
- Fresh cilantro – To taste
- Yeast dough sheets – 2 pieces
- Ghee butter – 300 Grams
- Pomegranate – 1 Piece
Directions
- The first thing we will do is cut our loin into portioned pieces, cut off excess fat and sharp bones from it. Marinate pieces of the lamb of a mixture of yogurt, chopped spices in a mortar and chopped fresh cilantro. We marinate for about 2-3 hours.
- Roast cumin, coriander and mustard in a dry frying pan (1-2 minutes).
- Pour in half a glass of vegetable oil and flavor it with spices.
- For a couple of minutes that the oil is soaked in spices, finely chop the onion, garlic and ginger.
- Add the chopped ingredients to the oil, fry until the onions are golden.
- Then put the pieces of marinated lamb into the pan. Mix well with onion, garlic and ginger and fry until firm crust is formed.
- Remove the meat from the heat, cover with a lid and leave it alone for a while.
- Pour the washed rice with milk, add a cinnamon stick, star anise, cinnamon, cardamom and salt. Add water as much as necessary for cooking liquid. Boil until almost completely cooked.
- While the rice is cooking, fry our nuts for a couple of minutes in a pan.
- Roll out the dough sheet thinly.
- Sprinkle the dough with spices.
- We take a cauldron, grease it with vegetable oil. Gently put our dough into it.
- Put a third of the rice on the dough, then a third of the meat, dates, nuts and raisins. Sprinkle everything with ghee.
- In the same way, we form 2 more layers.
- The top layer should be rice. Grind the saffron with a mortar and mix with a little water. Pour our rice on top with this mixture – as you can see, it will acquire a yellow tint.
- We roll out the second sheet of dough, cover our pilaf with it. We cut off the rest of the dough – we don’t need them. Pilaf does not need to be tamped tightly – it should remain a little loose.
- We put the whole thing in the oven and bake for about 30 minutes at 180 degrees.
- The matter is small – to serve the dish to the table. We do it like this – cut off the top cap of the loaf, turn it over, cut it into sectors and serve it to each separately.
- You can garnish with pomegranate seeds and fresh cilantro right on the plate.
Bon Appetit!
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