Indian pilaf with lamb
6 servings
60 minutes
Indian-style pilaf with lamb, known as biryani, is a culinary art born from the rich traditions of Indian cuisine. Its vibrant flavor and aroma result from a complex dance of spices: garam masala, cardamom, coriander, and saffron create a warm spicy depth complemented by tender lamb. The yogurt marinade tenderizes the meat while the spice-infused basmati adds an airy lightness to the dish. Biryani is traditionally served with mint yogurt and chopped cilantro for added freshness and balance. This pilaf symbolizes luxury and comfort; it is prepared for celebrations and special family evenings when food becomes not just sustenance but a true delight.
1
Prepare all the ingredients.
2
Mix half of the yogurt with garam masala, turmeric, ground coriander, paprika, cumin, ground chili, and salt.
- Yoghurt: 400 g
- Garam masala: 2 teaspoons
- Turmeric: 0.3 teaspoon
- Ground coriander: 2 teaspoons
- Paprika: 1 teaspoon
- Cumin: 1 tablespoon
- Chili powder: to taste
- Salt: to taste
3
Add grated ginger and garlic pressed through a garlic press.
- Ginger: 20 g
- Garlic: 4 cloves
4
Coat the lamb with marinade and let it marinate for 2 hours.
- Lamb: 600 g
5
Bring 2-3 liters of water to a boil, add cloves, bay leaf, star anise, cardamom pods, cinnamon stick and bring to a boil again. Add salt.
- Cloves: 6 pieces
- Bay leaf: 2 pieces
- Star anise: 1 piece
- Cardamom: 6 pieces
- Cinnamon sticks: 1 piece
- Salt: to taste
6
Add rinsed rice to boiling water, cook for 3 minutes. Drain the water and let the rice cool in a sieve. Do not discard the spices.
- Basmati rice: 400 g
7
Soak saffron in 2 tablespoons of warm water and set aside.
- Saffron: 1 teaspoon
8
Cut the onion into feathers.
- Onion: 2 heads
9
Heat vegetable oil in a cauldron. Fry the onion until golden.
- Vegetable oil: 150 ml
10
Place the cooked onions on paper towels to remove excess fat.
11
Fry the lamb in the same oil. It's better to do it in portions so the meat fries well instead of stewing.
- Lamb: 600 g
12
Return all the fried meat to the pot and add the fried onion.
13
Sprinkle rice on top with spices. Pour water with saffron and melted ghee.
- Basmati rice: 400 g
- Saffron: 1 teaspoon
- Clarified butter (ghee): 60 g
14
Cover the pot with a lid and cook for 25 minutes on low heat. Then turn off the stove and let it sit for another 10 minutes.
15
Chop the mint and mix it with the remaining yogurt. Add a little salt.
- Fresh mint: to taste
- Yoghurt: 400 g
- Salt: to taste
16
Serve biryani with chopped cilantro and mint yogurt.
- Cilantro: to taste
