Sunday, 2 October 2011

Healthy Lamb and Vegetable Biryani











Ingredients

8 oz or 250gm boneless lamb; well trimmed of all the fat, and cubed into 1.5 inch pieces
3 cloves garlic; crushed
2 inch piece of ginger; crushed
1 tablespoon yogurt
1/4 teaspoon saffron
1 tablespoon oil
whole garam masala comprising of: 
(1 teaspoon cumin seeds, 3 peppercorns, 3 cloves, 1 cinnamon, 2 whole cardamom) 
1 large onion; finely chopped
3 large tomatoes; peeled and crushed with
1-2 green chillies
1/2 teaspoon turmeric powders
1 1/2 teaspoon coriander and cumin powders
1/2 cup chopped methi / fenugreek leaves
3 cups mixed vegetables; cut into 2 inch chunks
(I used courgette, aubergine, potatoes and peas)
1/2 teaspoon garam masala powder
1 cup basmati rice; washed and soaked in some water
3 cups of water
1/4 teaspoon saffron; soaked in 1 tablespoon of warm water

Method

  1. Marinate the meat in the yogurt, saffron, garlic and ginger pastes leave for at least 2 hours
  2. Heat the oil in a large saucepan, add the whole garam masala, as soon as they start popping, add the onions and fry until brown.
  3. Add the marinated lamb and stir until all the surfaces are sealed
  4. Add the tomatoes and green chillies and bring to boil, simmer for 15 minutes
  5. Add the turmeric, coriander and cumin powders, cook for a few minutes
  6. Add all the vegetables and cook for a further 10 minutes.
  7. Add the garam masala powder and mix well
  8. In a separate saucepan, bring the rice to boil with 3 cups of water for 5 minutes.
  9. Drain and place on top of the meat and vegetable mixture.
  10. Sprinkle the saffron and water mixture
  11. Place in the oven at 160 degrees centigrade for 40 minutes

serve with a tomato and cucumber salad
Serves 4


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