Briyani lamb with basmati rice

  • October 30, 2015
9 years ago
Briyani Lamb with basmati rice

Briyani lamb with basmati rice

This recipe incorporates the traditional flavours of well-cooked briyani lamb with the unique flavour of black lime, a timeless ingredient that, despite humble origins, breathes life into the dish. The distinct citrus aroma infused into tender lamb cuts is further accentuated with just the faintest hints of citrusy-based flavour, a true testament to just how powerful an ingredient the black lime is. Replace your lamb with chicken if a poultry dish is desired; it is equally delicious, especially when served with steaming-hot basmati rice.

  To cook briyani lamb.
100 g palm oil
150 g ghee
2 nos cinnamon sticks
3 springs curry leaves
300g ion slices
5 nos tomato, cut into wedges
6 cloves garlic, minced
6 nos chili padi
2 nos middle-eastern dried lime, black lime
2 tbsp coriander powder
1 tbsp turmeric powder
1 tbsp briyani spice
1 tbsp cardamom powder
1 tbsp clove powder
250 g plain yoghurt
5 tbsp tomato paste
500 g lamb, cut into pieces
2 kg water
2 tsp salt
1 tsp concentrated chicken stock
1 tbsp black pepper, crushed, thinly sliced

FOR BASMATI RICE

250 g basmati rice, soaked in water for ½ hour
200 g cream
125 g water
5 g cumin powder
3 g saffron
½ tsp salt
2 tsp turmeric, ground

In a large pot, heat palm oil and ghee together with cinnamon sticks. Add curry leaves and onion slices, then sauté together until brown and fragrant. Add in tomato wedges, minced garlic, chili padi and dried limes and continue to saute for a minute or so. Add in all the powdered spices, as well as the briyani spice, then pour in a bit of water to avoid scorching. Stir wall to combine before adding in yoghurt and tomato paste.
 
Add in lamb cuts and water, than bring to boil. Set the heat to low, then continue to cook for 20 minutes, or until the meat is tender. Season with concentrated chicken stock and pepper and serve hot.
 

To make basmati rice.
Drain the soaked Basmati rice, then place in the rice cooker pot. Pour in cream and water, then stir before adding cumin powder saffron, and salt. Sprinkle ground turmeric over the mixture. Cook until soft and fluffy.
 
Palm oil facts: Palm oil, in particular red palm oil contains natural beta-carotene which gives its red-orange colour. Beta-carotene is a precursor of vitamin A and it is an essential nutrient for good eyesight.
 
 
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