Tender Lamb Layered with Fragrant Rice

The light, fluffy basmati rice pairs perfectly with the delicious meat and authentic spices. This dish is a full of tender lamb blended with fragrant cardamoms, saffron and cinnamon for an incredible depth of flavour.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

To Serve

Basmati rice

400 grams
Ghee

100 grams
Onions, thinly sliced

60 grams
Yoghurt

100 grams
Sugar

1 tsp
Milk

100 ml
Green cardamoms

2
Saffron thread

0.5 tsp
Black cumin seeds

0.5 tsp
Lamb, boneless pieces

700 grams
Cinnamon sticks, 2" each

2
Juice of half a lemon

1
Garlic-ginger paste

0.5 tsp
Salt (to taste)

1
Water

700 ml

Large ovenproof pan with lid
Large saucepan with lid

Method

1

Heat the ghee in a pan; add the onions and sauté until light brown. Add the lamb with the marinade. Stir to mix well and continue to cook until the water has evaporated. Reduce the heat to low and add the yoghurt and some water; cook until the lamb is tender.

2

Add the sugar syrup (do not add sugar syrup if the lamb is not tender, as it will not tenderise further) and milk; mix well. Bring the mixture to the boil and cook for a further 5 minutes.

3

Bring 3 cups water to the boil and add the drained rice, salt, green cardamoms, saffron, cinnamon sticks, black cumin seeds, and lemon juice. Stir carefully to mix. Bring back to the boil, reduce heat and cook covered until the rice is half done.

4

Layer as with other biryanis and place in a preheated oven (I70°C / 325°F) for 15 minutes.

Love Rice