How To Make Lamb Biryani
A delicious Indian specialty, this lamb biryani is a loaded rice dish that brims with a mix of Indian spices. Throw in raisins and cashews for some texture.
Serves:
Ingredients
- ½cupplain yogurt
- 2clovesgarlic
- 1tspcayenne
- ½tspground cumin
- ¼tspfresh-ground black pepper
- 1¾tspsalt
- 1lbboneless lamb
- 3tbspbutter
- 1onion
- ¼tspground cardamom,or ground coriander
- ¼tspturmeric
- 5cloves
- 1cinnamon stick
- 1½cupslong-grain rice
- 2¾cupswater
- 1cupraisins
- 1cupcashews,chopped
Instructions
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In a medium bowl, combine the yogurt with garlic, cayenne, cumin, black pepper, and ½ teaspoon of the salt. Stir in the lamb.
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In a large saucepan, melt the butter over moderate heat.
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Add the onion and cook for about 3 minutes until starting to soften. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1¼ teaspoons of salt.
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Cook, stirring, for 1 minute.
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Add the lamb mixture to the pan. Stir in the water and raisins.
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Bring to a simmer. Cover and simmer for about 20 minutes until the rice and lamb are almost done.
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Remove from the heat. Let stand covered for about 5 minutes until the rice and lamb are just done.
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Stir in the cashews
Recipe Notes
- Variation: Other nuts, such as almonds or pistachios, can easily stand-in for the cashews.
Nutrition
- Calories: 1405.72kcal
- Fat: 103.93g
- Saturated Fat: 49.12g
- Trans Fat: 0.35g
- Monounsaturated Fat: 42.79g
- Polyunsaturated Fat: 6.53g
- Carbohydrates: 100.93g
- Fiber: 4.64g
- Sugar: 26.46g
- Protein: 21.33g
- Cholesterol: 114.20mg
- Sodium: 1091.03mg
- Calcium: 139.48mg
- Potassium: 837.35mg
- Iron: 4.83mg
- Vitamin A: 90.81µg
- Vitamin C: 4.36mg
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