Summary

Ingredients

• 1 kg lamb or goat meat
• 400 g basmati rice
• 500 g yourt
• 4 onion (s)
• 5 tablespoon oil or ghee
• 2 chilli pepper (s), green, as desired
• 2 tablespoon ginger, mashed
• 2 tablespoon garlic, pureed
• 6 tomato (s)
• 1 teaspoon turmeric, ground
• 2 tablespoon coriander, ground
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 2 teaspoon garam masala
• 6 piece (s) cardamom, green whole capsules
• 0.5 stick ½ cinnamon, approx. 5 cm
• 1 bay leaf, preferably Indian
• 5 carnation (s)
• 0.5 teaspoon ½ saffron threads
• 100 ml milk
• 0.5 ½ bunch coriander greens
• 0.5 ½ bunch mint
• 50 g butter
• salt
• 0.5 ½ cucumber (s)

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Instructions

1. The recipe comes straight from India and the preparation is not that straightforward, so please read first, then cook! Even those who are afraid of spices should avoid it.
2. Biryani is a very popular dish with large amounts of spices that have to be seared properly, otherwise the dish tastes slightly sandy and inharmonious. To dampen the seasoning, it is traditionally served with raita, a refreshing yogurt salad.
3. Soak the saffron in the warmed milk, let the basmati soak in cold water for 30 minutes. Remove excess fat from the lamb and cut into 3 cm cubes. Finely dice 3 onions, cut one into half rings. Set aside about 2 tablespoons of the finely diced onions for the raita. Dice 4 tomatoes, core and dice the other two and store separately for the Raita. Chop the coriander leaves, cut the mint into fine strips.
4. Drain basmati rice and cook 3/4 of the way through with cinnamon, bay leaves, cardamom and cloves in salted water. Then drain well in a sieve.
5. Heat the oil or ghee in a large roasting pan with a heavy lid. Fry the diced onions in it. While stirring, add all the ground spices except the garam masala and fry thoroughly for 30 seconds. If the mixture looks dry, add a little more oil. Add ginger and garlic paste and chili peppers as desired and fry for another 30 seconds.
6. Add the tomatoes and stir-fry until the oil separates from the mixture. The tomatoes should disintegrate and give everything an even, mushy consistency. Now add half of the yoghurt spoon by spoon over high heat. It must come into contact with intense heat immediately and be stirred in quickly, otherwise there is a risk that it will flocculate!
7. Add the meat, season with salt and simmer until the meat is cooked through. Tender meat that doesn`t have to stew for long often has too much liquid in the pan. Then reduce over high heat until the sauce has reached a thick consistency.
8. Fry the onion rings in oil to make fried onions, drain on kitchen paper. Stir chopped coriander leaves into the sauce, remove half of the sauce and meat from the saucepan and set aside.
9. Now cover the meat in the roaster with half of the rice. Sprinkle evenly over 1 teaspoon of Garam Masala, as well as half of the fried onions, mint (keep 1 tablespoon for the raita!) And half of the saffron milk. Pour butter in flakes over it. Repeat the layering with the other half of the ingredients.
10. Put the lid on and let it steep in the oven at 180 degrees for 20 minutes.
11. For the raita, core the cucumber and cut into 1 cm cubes. Mix the remaining yoghurt with the cucumber, the saved tomato and onion cubes and the mint. Season to taste with ground coriander. Let it steep for a few minutes.
12. Serve biryani and raita together. Depending on your taste, both are easily mixed on the plate or eaten separately.