Indian
Indian - Biryani and Rice
Laal Maas 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
- • 1 1/2 cups basmati rice
- • 500g mutton, cut into pieces
- • 1 cup yogurt
- • 6 dried red chillies, soaked
- • 2 large onions, sliced
- • 1 tbsp ginger-garlic paste
- • 1 tbsp ghee
- • 1 tsp cumin seeds
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Coat the mutton with yogurt, ginger-garlic paste, and red chilli paste and rest for 1 hour.
2
Phase 2
Wash and parboil the basmati with the cumin seeds until half done.
3
Phase 3
Fry the onions in ghee until brown, then add the marinated mutton.
4
Phase 4
Simmer the mutton on low heat until tender and the oil rises.
5
Phase 5
Layer the mutton and rice in a heavy pot with garam masala.
6
Phase 6
Seal the pot and cook on low heat for 25 minutes.
7
Phase 7
Fluff the rice and serve hot.