Lamb Biryani

Name: Lamb Biryani
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.5 cup plain yogurt; 2 garlic cloves; 0.125 tsp cayenne; 0.5 tsp ground cumin; 0.25 tsp black pepper; 1.75 tsp salt; 1 lb boneless lamb; 3 tbsp butter; 1 onion; 0.25 tsp ground coriander; 0.25 tsp turmeric; 1 cinnamon stick; 1.5 cup long grain basmati rice; 2.75 cup water; 0.333 cup raisins; 0.333 cup cashews

Gently simmered lamb, yogurt and coriander, warmed with cayenne and cumin, a South Asian biryani.

40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
2
In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
3 min
3
Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
1 min
4
Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
20 min
5
Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
5 min