Biriani with Lamb

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

1. 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.

   

2. Roast cumin, coriander and mustard in a dry frying pan (1-2 minutes).

   

3. Pour in half a glass of vegetable oil and flavor it with spices.
4. For a couple of minutes that the oil is soaked in spices, finely chop the onion, garlic and ginger.
5. Add the chopped ingredients to the oil, fry until the onions are golden.
6. Then put the pieces of marinated lamb into the pan. Mix well with onion, garlic and ginger and fry until firm crust is formed.
7. Remove the meat from the heat, cover with a lid and leave it alone for a while.
8. 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.
9. While the rice is cooking, fry our nuts for a couple of minutes in a pan.
10. Roll out the dough sheet thinly.
11. Sprinkle the dough with spices.
12. We take a cauldron, grease it with vegetable oil. Gently put our dough into it.
13. Put a third of the rice on the dough, then a third of the meat, dates, nuts and raisins. Sprinkle everything with ghee.
14. In the same way, we form 2 more layers.
15. 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.
16. 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.
17. We put the whole thing in the oven and bake for about 30 minutes at 180 degrees.
18. 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.
19. You can garnish with pomegranate seeds and fresh cilantro right on the plate.

Bon Appetit!

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