Indian
Indian - Biryani and Rice
Keema Matar Lamb Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups basmati rice
- • 500g minced lamb
- • 1 cup green peas
- • 1 cup yogurt
- • 2 large onions, fried crisp
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 1 tsp red chili powder
- • 3 tbsp ghee
Preparation Steps
1
Phase 1
Mix the keema with the yogurt, ginger-garlic paste, and spices and rest 30 minutes.
2
Phase 2
Simmer the keema with the peas until the moisture evaporates.
3
Phase 3
Parboil the basmati rice until half cooked.
4
Phase 4
Layer the keema and rice with the fried onions in a heavy pot.
5
Phase 5
Drizzle with ghee, seal, and cook on low heat for 20 minutes.
6
Phase 6
Fluff and serve hot.