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diff --git a/src/lamb-biriyani.md b/src/lamb-biriyani.md new file mode 100644 index 000000000..19d689a4e --- /dev/null +++ b/src/lamb-biriyani.md @@ -0,0 +1,58 @@ +# Lamb Biriyani + +This recipe makes an Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a bit less spicy) +and can be made with either Lamb or Mutton. Best served with a sauce such as an Onion Raitha [website](https://based.cooking/onion-raitha). + + + +A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a rice to meat ratio of 2:3. +PS: the biriyani tastes better the longer it's allowed to soak in it's flavour after cooking. + +- ⏲️ Prep time: 30 min +- 🍳Cook time: 1 hr 15 min +- 🍽️ Servings: 4 + +## Ingredients + +- 4-5 pods of Cardamom +- 2-3 Bay leaves +- 3-4 Cinnamon Sticks +- 8 Cloves +- 400gm Basmati Rice +- 600gm Mutton / Lamb (Boneless) +- 2 Onions (Preferably Red) +- 2 Tomatoes +- 1 Green chilli (Optional) +- 10 Garlic pearls +- 5cm piece of Ginger +- 1/2 Tbsp of Garam Masala +- 1 Tbsp of Chilli Powder or Hungarian Smoked Paprika +- Juice of 1/2 Lemon or 1 tsp of Vinegar +- Dash of Tumeric Powder +- Dash of Curry Powder +- 1 Sprig of Mint / Coriander (Garnish) + +## Directions + +1. Wash the rice till the water turns clear and let the rice soak for at least 30 mins. +2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste. +3. For the green chilli slice it midway to maintain it in one piece. +4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat. +5. Add the onions and saute for around 3 min. +6. Add the tomatoes, ginger and garlic paste and saute for another 3 min. +7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt. +8. Turn the heat up to high and add the green chilli, tumeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min. +9. Ensure that the pot does not run out of water and top up with more if required. +10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water). +11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot. +12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required. +13. Now with a lid on, let the pot simmer for another 10 mins. +14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy ! + +## Contribution + +Ram Pari - [website](https://github.com/ramkpari) + +Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` + +;tags: lamb mutton indian
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