California Farm Lamb Biryani

Name: California Farm Lamb Biryani
Total time: 18000 s
Yield: 2 people, 8 dinners
Cuisine: American
Ingredients: To make 30 grams roasted biryani mutton spices:; 1 Kashmiri dried pepper, crushed; 1 Bayleaf, crushed; 1 hardneck garlic clove, minced; 1/2 Tsp ginger powder; 1/2 Tsp Turmeric powder; 1/2 Tsp Cumin powder; 1/2 Tsp green Cardamom, crushed; 1/2 Tsp Cloves, crushed; 1/2 Tsp Cinnamon powder; 1/2 Tsp Garam masala; 2 Tbs Saffron Tea; 2 Tbs lemon juice; 2 Tsp black himalayan seasalt; To marinade the meat:; 1 pound lamb shouldersteak and neck bones; 2 cups Greek yoghurt; 1 Tsp Garam masala; 1 Tbs Ginger-garlic paste, made fresh, crushed and minced; To make the dinner:; 375 grams basmati rice, 2 cups; 450 grams lamb; 3/4 cup ghee; 2 onions, sliced and slivered; 2 tomatoes, chopped; 2 carrots, disked; 2 mild green poblano peppers, chopped; 2 large hardneck garlic cloves, minced; 2 Tbs Fresh mint chopped

Hobby Horseman @HobbyHorseman

California, United States

We are lucky enough to have a local Indian Family Restaurant that serves authentic fresh buffet weekdays, including goat biryani, they gave me this recipe for the spices to roast for lamb biryani. I am following cookpad member Pinkblankets Kitchen’s recipe for her leftover lamb biryani, using lamb neck bones and a lamb shoulder steak, which I marinaded. Thank you! My kitchen smells like the buffet in the Indian restaurant. Tastes delicious, too.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

4 hour marinade, 1 hour cook

2 people, 8 dinners

To make 30 grams roasted biryani mutton spices:
1Kashmiri dried pepper, crushed
1Bayleaf, crushed
1hardneck garlic clove, minced
1/2 Tspginger powder
1/2 TspTurmeric powder
1/2 TspCumin powder
1/2 Tspgreen Cardamom, crushed
1/2 TspCloves, crushed
1/2 TspCinnamon powder
1/2 TspGaram masala
California Farm Garam Masala
2 TbsSaffron Tea
California Farm Liquified Saffron
2 Tbslemon juice
2 Tspblack himalayan seasalt
To marinade the meat:
1 poundlamb shouldersteak and neck bones
2 cupsGreek yoghurt
1 TspGaram masala
1 TbsGinger-garlic paste, made fresh, crushed and minced
To make the dinner:
375 gramsbasmati rice, 2 cups
450 gramslamb
3/4 cupghee
2onions, sliced and slivered
2tomatoes, chopped
2carrots, disked
2mild green poblano peppers, chopped
2large hardneck garlic cloves, minced
2 TbsFresh mint chopped
Equipment: bowl for marinade, pan with lid to steam rice, deep cast iron skillet
Cost: lamb is farm free, rice is 40 cents, other $2, 30 cents per dinner

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Steps

4 hour marinade, 1 hour cook

1

Marinade lamb in yoghurt, garam masala, ginger-garlic paste, 4 hours.
2

Rinse 2 cups basmati, Tsp of ghee, knife point of turmeric powder, bring to boil, 10 minutes, steam 5 minutes in 4 cups water, turn heat off, rest an hour in steamer, covered.
3

Heat deep cast iron skillet, melt Tsp of ghee, roast spices till fragrant. Add lemon juice, add ghee, fry sliced onions and carrot discs, add spices, add meat, fry till browned, about five to ten minutes.
4

Add yoghurt marinade, add vegetables, add water to cover, bring to boil, about five minutes. Debone and chop meat, put back in skillet. Add the cooked rice, stir, cook till all liquid has been absorbed. Garnish with chopped mint. Serve.
5

Save bones to make lamb broth, bring to boil, then simmer 3 hours, freeze broth, serve softened bones to dog.

Linked Recipes

California Farm Garam Masala

California Farm Liquified Saffron

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on June 09, 2024 02:06

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.