California Farm Lamb Biryani
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.
California Farm Lamb Biryani
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.
Cooking Instructions
- 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.
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