Posh Lamb Biryani

"Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make."
 
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Ready In:
1hr 15mins
Ingredients:
29
Serves:
4-6
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ingredients

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directions

  • wash and soak the rice for 30 mins then drain.
  • mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
  • allow lamb to get to room temperature then thread onto wooden skewers.
  • make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
  • add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
  • in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
  • Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
  • grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
  • repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
  • When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
  • serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).

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Reviews

  1. Although I'm not a big fan of lamb (bad experiences from way back when I was in college & had it every week in the cafeteria!), but this recipe might just have pulled me out of that thinking! For lack of experience, I followed your recipe right on down (well, except that I did cut the amount of red chilies in half) & the marinade worked wonders! Even included the mushrooms, which my other half really loves! All made for an exceptionally nice tasting & enjoyable dinner! Not that I'll be making it often, but I'll definitely keep the recipe around! Thanks for sharing it! [Made & reviewed while touring Asia with the ZWT6 group]
     
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RECIPE SUBMITTED BY

Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">
 
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