Name: Lamb Biryani
Yield: 4
Ingredients: 1/2 c. plain yogurt -; 2 cloves garlic -; tsp. cayenne -; 1/2 tsp. ground cumin -; 1/4 tsp. fresh-ground black pepper -; 1 3/4 tsp. salt -; 1 lb. boneless lamb -; 3 tbsp. butter -; 1 onion -; 1/4 tsp. ground cardamom or ground coriander -; 1/4 tsp. turmeric -; 5 cloves -; 1 cinnamon stick -; 1 1/2 c. long-grain rice -; 2 3/4 c. water -; c. raisins -; c. chopped cashews -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Lamb Biryani

1. 1/2 c. plain yogurt -

2. 2 cloves garlic -

3. tsp. cayenne -

4. 1/2 tsp. ground cumin -

5. 1/4 tsp. fresh-ground black pepper -

6. 1 3/4 tsp. salt -

7. 1 lb. boneless lamb -

8. 3 tbsp. butter -

9. 1 onion -

10. 1/4 tsp. ground cardamom or ground coriander -

11. 1/4 tsp. turmeric -

12. 5 cloves -

13. 1 cinnamon stick -

14. 1 1/2 c. long-grain rice -

15. 2 3/4 c. water -

16. c. raisins -

17. c. chopped cashews -

How to cook deliciously - Lamb Biryani

1. Stage

In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper and 1/2 teaspoon of the salt. Stir in the lamb.

2. Stage

In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.

3. Stage

Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.

4. Stage

Variation: Other nuts, such as almonds or pistachios, can easily stand in for the cashews.

5. Stage

Wine Recommendation: The spices here immediately indicate a zinfandel from Napa or Sonoma, classic examples of which are redolent of the very same spices. The full body of these wines will match the intensity of the biryani nicely.