Indian
Indian - Biryani and Rice
Shami 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 minced lamb
- • 1 cup yogurt
- • 1 large onion, fried crisp
- • 1 tbsp ginger-garlic paste
- • 1 tsp red chili powder
- • 1 tsp garam masala
- • 1/2 cup mint leaves
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Brown the minced lamb with ginger-garlic paste, red chili, and salt until the oil separates.
2
Phase 2
Soak the basmati 30 minutes and parboil with whole spices until 70 percent done.
3
Phase 3
Layer the keema, rice, mint, and fried onions in a heavy pot.
4
Phase 4
Drizzle with ghee, seal the pot, and cook on low heat 25 minutes.
5
Phase 5
Rest 10 minutes, fluff gently, and serve hot.