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Lamb Biryani 
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Featured Recipes for Lamb Biryani
| submitted by: LeiG@aol.com LAMB BARYANI (near east) source: Women's Day International serves 6-8 2 cups uncooked rice salt 4 onions butter or margarine 1/2 teaspoon ground coriander 1/2 teaspoon ground turmeric 1 1/2 cups plain yoghurt 1 pound boneless lamb, sliced seeds from 2 cardamon pods 1/4 teaspoon ground cinnamon 3 whole cloves 1/4 teaspoon chili powder water 2 hard cooked eggs Rosewater Cook rice in boiling salted water. Drain. Slice 2 onions and cook until golden brown in 2 tablespoon butter. Mix onion with coriander, turmeric, 1 teaspoon salt and the yoghurt. Rub mixture into lamb and let stand 1 hour or overnight. Pound remaining 2 onions in a mortar or grind fine. Add lamb mixture and cook, uncovered, in skillet until some of the liquid has evaporated.Alternate layers of meat mixture and rice in a 3 quart casserole, sprinkle top layer with cardamom seed, cinnamon, cloves and chili powder. Pour 3 tablespoons butter, melted, over top. Add 2-3 tablespoons of water. Cover tightly and bake in preheated moderate oven (350 deg F.)for about 45 minutes. Garnish with eggs, cut into wedges. Sprinkle with a few drops of rosewater. leig@aol.com(Lei Gui) http://www.geocities.com/Heartland/Meadows/3658 >> http://www.eden.rutgers.edu/~davidg/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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