Karachi Lamb Biryani

Name: Karachi Lamb Biryani
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 portions
Cuisine: pakistanaise
Ingredients: 800 g Braising lamb; 400 g Basmati rice; 200 g Plain yogurt; 4 piece Onions; 6 clove Garlic; 3 cm Fresh ginger; 3 piece Green chiles; 20 g Fresh mint; 20 g Fresh cilantro; 6 clove Black cardamom; 6 clove Green cardamom; 2 stick Cinnamon sticks; 4 leaf Bay leaves; 6 piece Cloves; 2 tsp Cumin; 1 tsp Coriander; 1 pinch Saffron; 100 ml Milk; 6 tbsp Ghee; 2 tsp Salt

Temps

70 min

Difficulté

moyen

Ingrédients

Budget

~14-20 €

Valeurs nutritionnelles

Score santé

Moyen · /100

520 kcal

par portion

38 gProtéines

26 gLipides

45 gGlucides

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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