Usuba
Lamb Biryani
Aromatic Indian pilaf with tender marinated lamb, basmati rice, and fragrant spices. The meat is cooked in layers with rice, saffron, and ghee, served with mint yogurt and fresh herbs.
- Total
- 60 min
- Standard serving
- 333.9 g
Ingredients
Total 23- Lamb
100 g - Yogurt
66.01 ml≈ 4.5 tbsp - Garlic
2.01 g≈ 2/3 clove - Ginger
3.33 g≈ 2/3 slice - Turmeric
0.18 g - Garam Masala
1.485 g≈ 1/3 tsp - Ground coriander
1.238 g≈ 1/3 tsp - Paprika
0.765 g - Ground cumin (zira)
2.168 g≈ 1/2 tsp - Chili pepperмолотый
to taste≈ 1/2 tsp - Basmati rice
66.67 g≈ 1/3 cup - Clove
0.5 g≈ 1 pcs - Bay leaf
0.165 g≈ 1/3 pcs - Anise (star anise)
0.595 g≈ 2/3 sprig - Cardamom
0.5 g≈ 1 pcs - Cinnamon sticks
0.34 g - Onion
49.5 g≈ 1/3 pcs - Vegetable oil
25 ml≈ 1.5 tbsp - Saffron
0.765 g - Ghee
10.989 ml≈ 2 tsp - Cilantro
to taste≈ 1 tbsp - Mint
to taste≈ 1 tsp - Salt
to taste
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Mix half of the yogurt with garam masala, turmeric, ground coriander, paprika, cumin, ground chili pepper and salt.
- 3
Step 3
Add ginger, grated on a fine grater, and garlic, pressed through a garlic press.
- 4
Step 4
Coat the lamb with marinade and let it marinate for 2 hours.
- 5
Step 5
Bring 2–3 liters of water to a boil, add cloves, bay leaf, star anise, cardamom pods, a cinnamon stick and bring to a boil again. Add salt.
- 6
Step 6
Add the rinsed rice to boiling water and cook for 3 minutes. Drain the water and let the rice cool on a sieve. Do not discard the spices.
- 7
Step 7
Pour 2 tablespoons of warm water over the saffron and set aside.
- 8
Step 8
Chop the onion into rings.
- 9
Step 9
Heat the vegetable oil in a wok. Fry the onion until golden brown.
- 10
Step 10
Place the cooked onions on paper towels to remove excess fat.
- 11
Step 11
In the same oil, fry the lamb in portions so that the meat is well browned and not stewed.
- 12
Step 12
Return all the fried meat to the cauldron, add the fried onions.
- 13
Step 13
Sprinkle rice with spices on top. Pour water with saffron and melted ghee.
- 14
Step 14
Cover the cauldron with a lid and cook for 25 minutes over low heat. Turn off the stove and leave for another 10 minutes.
- 15
Step 15
Chop the mint and mix with the remaining yogurt. Add a little salt.
- 16
Step 16
Serve with chopped cilantro and mint yogurt.
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