Recipe
Arab Lamb Biryani Recipe
Posted by : unknown
Preparation time : 30 Min
Cooking time : 2 Hrs 0 Min
Level of difficulty : Low
Ingredients
6 servings
- 6 cups rice
- 1 tablespoon saffron
- 3 lbs (1.5 kg) lamb leg or shoulder
- 2 tablespoons bezar (pepper)
- 6 large onions
- 1 1/2 cups yellow split peas
- 1 cup sultanas
- 1/2 cup whole blanched almonds
- 4 large tomatoes
- 4 tablespoons tomato paste
- 2 teaspoons turmeric
- salt to taste
- 10 cardamom pods
- 6 large cinnamon sticks
- 12 cloves
- 1 cup corn oil
- 10 cups water
Preparation
- Wash and soak rice for 2 hours. Soak saffron in one tablespoon of rosewater, diluted with 1/4 cup of water. Chop onions, boil and drain the yellow peas and chop tomatoes.
- Boil cloves, peppercorns, cardamom and cinnamon in the water and add salt to taste. Once it has started to boil, add the rice. When it is half cooked, drain in a colander and set aside.
-Wash and dry the meat, cut with the bones into 12.5 cm (5") pieces and put into a large pot. Cover with water and bring to the boil.
Continue boiling until meat is tender, skimming off froth where necessary. Drain. Put salt and pepper on meat. Place the meat in a pan and fry in half the corn oil and lightly brown. Remove and place on a dish.
- Add the onions to the oil, brown and then add turmeric and all remaining ingredients. Add salt to taste and stir gently to ensure all is mixed well. Add enough water to make a very thick paste. Cook slowly for five minutes and remove from heat.
- In another large pot, pour in a little corn oil, then place a layer of rice, then meat, then onion and tomato mixture and continue layering until ingredients are all used up. Drizzle the remaining oil over the top, then the saffron. Cover with a cloth and tightly-fitting lid and cook over a very low heat for 20 minutes. Serve immediately.
