Indian
Indian - Biryani and Rice
Lamb Rogan Josh Lamb Biryani
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 2 cups basmati rice
- • 500g lamb, cut into pieces
- • 1 cup yogurt
- • 1 tbsp Kashmiri red chilli powder
- • 2 large onions, sliced
- • 1 tbsp ginger-garlic paste
- • 1 tsp fennel seeds
- • 2 tbsp ghee
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Mix the lamb with yogurt, red chilli powder, and ginger-garlic paste and rest for 1 hour.
2
Phase 2
Wash and parboil the basmati with the fennel seeds until half done.
3
Phase 3
Brown the onions in ghee and add the marinated lamb.
4
Phase 4
Cook the lamb on low heat until tender and the gravy thickens.
5
Phase 5
Fold the lamb and its gravy into the parboiled rice.
6
Phase 6
Seal the pot and cook on low heat for 20 minutes.
7
Phase 7
Sprinkle with garam masala and serve hot.