Indian
Indian - Biryani and Rice
Seekh Kebab Lamb Biryani
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups basmati rice
- • 500g mutton keema
- • 1 cup yogurt, whisked
- • 2 onions, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 3 tbsp ghee
- • 1 tsp garam masala
- • 1/2 tsp turmeric powder
- • 1/4 cup mint leaves
Preparation Steps
1
Phase 1
Fry one onion in the ghee until golden, add the keema and ginger-garlic paste, and sauté until the mince browns.
2
Phase 2
Add the yogurt, turmeric, garam masala, and salt and cook until the keema is dry and the ghee separates.
3
Phase 3
Soak the basmati 30 minutes, then parboil in salted water until 70% done and drain.
4
Phase 4
Layer the keema masala, rice, remaining fried onion, and mint in a heavy pot.
5
Phase 5
Seal the pot and cook on the lowest heat 20 minutes; rest 10 minutes, fluff, and serve.