Karachi Lamb Biryani
Temps
70 min
Difficulté
moyen
Ingrédients
20
Budget
~14-20 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
520 kcal
par portion
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Etapes
- 1
Marinate the lamb in yogurt with garlic, ginger, green chiles, mint, and fresh cilantro for 30 minutes.
30 min
- 2
Boil the basmati rice in salted water with black cardamom, cinnamon, and bay leaves until 70% cooked.
12 min
- 3
Fry the onions in 3 tbsp of ghee until golden and crispy, then set aside half.
8 min
- 4
Sauté the marinated lamb in ghee and onions in a heavy pot for 5 minutes.
5 min
- 5
Layer the rice evenly over the lamb.
2 min
- 6
Sprinkle the reserved fried onions over the rice.
1 min
- 7
Dissolve the saffron in hot milk and pour over the rice.
2 min
- 8
Cover the pot tightly with aluminum foil and then place the lid on top.
2 min
- 9
Cook over very low heat for 30 minutes without opening.
30 min
- 10
Turn off the heat and let rest for 5 minutes before serving.
5 min
