Lamb Biryani

Name: Lamb Biryani
Ingredients: 1/2 cup plain yogurt; 2 cloves garlic, minced; 1/8 teaspoon cayenne; 1/2 teaspoon ground cumin; 1/4 teaspoon fresh-ground black pepper; 1 3/4 teaspoons salt, divided; 1 pound boneless lamb, cut into 1/2-inch cubes; 3 tablespoons butter; 1 onion, cut into thin slices; 1/4 teaspoon ground cardamom or ground coriander; 1/4 teaspoon turmeric; 5 cloves; 1 cinnamon stick, broken in half; 1 1/2 cups long-grain rice, preferably basmati; 2 3/4 cups water; 1/3 cup raisins; 1/3 cup chopped cashew nuts

Lamb Biryani was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/lamb-biryani-recipe-2217.aspx" target="_blank">www.cooking.com.</a>

"Our quick version of this usually labor-intensive Indian rice dish is intricately spiced and irresistibly delicious. Don't let the long ingredient list put you off; almost everything is a pantry staple. Indian cooks leave the whole cloves and pieces of cinnamon in when serving, but of course they don't eat them. Fish these spices out before serving if you prefer. 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...."

INGREDIENTS

•

1/2 cup plain yogurt

•

2 cloves garlic, minced

•

1/8 teaspoon cayenne

•

1/2 teaspoon ground cumin

•

1/4 teaspoon fresh-ground black pepper

•

1 3/4 teaspoons salt, divided

•

1 pound boneless lamb, cut into 1/2-inch cubes

•

3 tablespoons butter

•

1 onion, cut into thin slices

•

1/4 teaspoon ground cardamom or ground coriander

•

1/4 teaspoon turmeric

•

5 cloves

•

1 cinnamon stick, broken in half

•

1 1/2 cups long-grain rice, preferably basmati

•

2 3/4 cups water

•

1/3 cup raisins

•

1/3 cup chopped cashew nuts

Go To Recipe

review