Indian
Indian - Biryani and Rice
Nihari 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 1/2 cups basmati rice
- • 750g mutton on the bone
- • 2 onions, quartered
- • 1 tbsp ginger-garlic paste
- • 3 tbsp ghee
- • 1 black cardamom
- • 2 bay leaves
- • 1 tsp cumin seeds
- • 1 tbsp salt
Preparation Steps
1
Phase 1
Boil the mutton with the onions, ginger-garlic paste, black cardamom, bay leaves, cumin, salt, and 6 cups water for 1 hour until tender.
2
Phase 2
Remove the meat and keep 3 1/2 cups of the strained stock hot.
3
Phase 3
Soak the basmati 30 minutes and drain.
4
Phase 4
Heat the ghee in a heavy pot, fry the meat pieces 3 minutes, add the rice and the measured hot stock, and bring to a boil.
5
Phase 5
Cover and cook on the lowest heat 15 minutes until the stock is absorbed.
6
Phase 6
Rest 10 minutes, drizzle with a little ghee, and fluff gently.