Indian Jewelled Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 7 Tbsps butter
- 2 onions (diced)
- 2 tsps freshly grated ginger
- 3 cloves garlic cloves (crushed)
- 6 Cardamom
- 5 cloves
- 1 Cinnamon stick (broken)
- 23 ozs lamb (cut into bite-sized pieces)
- ½ tsp ground Cumin
- ½ tsp Turmeric
- Chili powder
- ⅔ cup plain Yogurt
- ⅔ cup Meat stock
- salt
- 1 ½ cups Basmati rice
- 0.333 cup raisins
- 4 Tbsps milk
- Saffron
- 6 Tbsps blanched almonds
- To garnish
- cilantro
Preparation steps
1.
Heat 4 tablespoons butter in a pan and cook half of the onions until translucent.
2.
Add the ginger, cardamom, garlic, cloves, cinnamon and meat and fry, stirring, until the meat is lightly browned on all sides.
3.
Stir in the ground spices, yoghurt and stock and season to taste with salt. Cover and simmer over a low heat for 45-60 minutes, stirring occasionally (it will be very thick).
4.
Cook the remaining onions in another pan without letting them colour.
5.
Wash the rice in a sieve under running water and add to the onions with just double the amount of lightly salted water. Bring to a boil and cook, covered, over a very low heat for about 5 minutes.
6.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
7.
Put the meat into the baking dish.
8.
Drain the rice and mix with the raisins. Heat the milk, add the saffron and 2 tablespoons butter and stir well. Add the milk to the rice and mix with the meat in the dish.
9.
Cover and cook for about 1 hour, until the meat is tender.
10.
Lightly toast the almonds in the remaining butter.
11.
Fluff up the lamb biryani with a fork. Season to taste and spoon onto plates. Sprinkle with coriander to garnish.
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