Indian Style Pilaf with Lamb

Ingredients

• Lamb 20 oz
• Yogurt powder 15 oz
• Garlic 4 cloves
• Ginger 0 oz
• Turmeric ¼ spoons
• Garam Masala 2 spoons
• Ground coriander 2 spoons
• Paprika 1 tablespoon
• Black Cumin (Cumin) 1 tablespoon
• Mild Chili Spice to taste
• Basmati rice 15 oz
• Clove 6 pieces
• Bay leaf 2 pieces
• Star anise 1 piece
• Cardamom 6 pieces
• Cinnamon 1 piece
• Onion 2 heads
• Vegetable Oil 5 fl oz
• Saffron 1 tablespoon
• Ghee 0 oz
• Cilantro to taste
• Fresh Mint to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Mix half of the yogurt with garam masala, turmeric, ground coriander, paprika, cumin, ground chili, and salt.

Step 3

Add grated ginger and garlic that has been pressed.

Step 4

Coat the lamb with the marinade and let it marinate for 2 hours.

Step 5

Bring 2–3 liters of water to a boil, then add cloves, bay leaves, star anise, cardamom pods, and a cinnamon stick. Bring to a boil again. Add salt.

Step 6

Add the rinsed rice to the boiling water and cook for 3 minutes. Drain the water and let the rice cool in a colander. Do not discard the spices.

Step 7

Soak the saffron in 2 tablespoons of warm water and set aside.

Step 8

Slice the onion into wedges.

Step 9

Heat vegetable oil in a cauldron. Sauté the onion until golden brown.

Step 10

Place the cooked onions on paper towels to remove excess fat.

Step 11

In the same oil, sauté the lamb. It's better to do this in batches to ensure the meat is well browned rather than stewed.

Step 12

Return all the browned meat to the pot and add the sautéed onions.

Step 13

Sprinkle the rice on top along with the spices. Pour in water infused with saffron and melted ghee.

Step 14

Cover the pot with a lid and cook on low heat for 25 minutes. Then, turn off the stove and let it sit for another 10 minutes.

Step 15

Chop the mint and mix it with the remaining yogurt. Add a pinch of salt.

Step 16

Serve the biryani with chopped cilantro and mint yogurt.