Biriani with lamb and lassi

Name: Biriani with lamb and lassi
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 little box Saffron in threads; 250 g Basmati rice; 1 Garlic clove; 15 g Ginger (or 1/2 tsp ginger powder); 750 g released lamb from the leg; 2-3 TABLESPOONS Oil; 1 1/2 TSP. ground cumin; 1/2-1 TEASPOON ground cardamom; 1-2 TEASPOONS Cayenne pepper or 1-2 chilli peppers; 7-10 Tbsp grated nutmeg; 1 (approx. 4 cm) Cinnamon stick; 3-4 Cloves; 200 ml clear chicken stock (instant); 2 (150 g each) Mug of whole milk yoghurt; 50 ml Canned milk; 1 TABLESPOON unsalted cashew nuts; 1 TABLESPOON Pistachio kernels; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Almond slivers; 30 g Raisins; 1 collar Spring onions

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 little box Saffron in threads
250 g Basmati rice
1 Garlic clove
15 g Ginger (or 1/2 tsp ginger powder)
750 g released lamb from the leg
2-3 TABLESPOONS Oil
1 1/2 TSP. ground cumin
1/2-1 TEASPOON ground cardamom
1-2 TEASPOONS Cayenne pepper or 1-2 chilli peppers
7-10 Tbsp grated nutmeg
1 (approx. 4 cm) Cinnamon stick
3-4 Cloves
200 ml clear chicken stock (instant)
2 (150 g each) Mug of whole milk yoghurt
50 ml Canned milk
1 TABLESPOON unsalted cashew nuts
1 TABLESPOON Pistachio kernels
2 TABLESPOONS Butter or margarine
1 TABLESPOON Almond slivers
30 g Raisins
1 collar Spring onions

Directions

1
Bring 1/2 litre water, 1 teaspoon salt and saffron to the boil. Add rice and cook without lid for 5-10 minutes until all the liquid is absorbed by the rice. Place rice on a sieve. Peel garlic and ginger.
2
Chop the ginger finely, press the garlic through a garlic press. Wash the meat, dab dry and cut into cubes of about 3 cm. Heat oil in a pan. Brown the meat while turning. Add ginger, garlic, 1 teaspoon cumin and cardamom, fry briefly and season with salt, chilli and nutmeg.
3
Add cinnamon stick and cloves and deglaze with chicken soup. Mix 50 g yoghurt and canned milk and pour in while stirring. Cover and cook over low heat for about 15 minutes. Meanwhile cut cashew nuts and pistachios in half.
4
Heat 1 tablespoon of fat in a pan, fry cashew nuts, pistachios, almonds and raisins until golden brown, remove and allow to cool. Put half of the saffron rice in an ovenproof dish.
5
Spread the meat with the braising stock on top and cover with the remaining rice. Close the mould tightly with a lid and braise in the preheated oven (electric range: 200 °C / gas: level 3) for approx. 20 minutes.
6
Meanwhile, for the yoghurt drink (Lassi) yoghurt, stir the remaining cumin and salt until smooth. Gradually, stirring constantly, add 1/2 litre ice water and mix well. Keep cool until serving.
7
Clean and wash spring onions and cut into fine rings. Heat the remaining fat in a pan and sauté the spring onions for 1-2 minutes. Arrange the finished Biriani on a large plate.
8
Pour spring onions over the rice, sprinkle nuts and raisins all around the edge. Serve with the chilled yoghurt drink.