Biryani saffron rice with lamb
easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp salt, 1 sachet of saffron
- 250 g Basmati or
- 7-10 Tbsp Long grain rice
- 1 Garlic clove
- 500 g Leg of lamb (without bone)
- 1-2 TABLESPOONS Oil
- 1/2-1 TEASPOON ground. Cumin
- 7-10 Tbsp Cardamom, cloves and chilli powder Nutmeg
- 1 Cinnamon stick
- 1 TEASPOON Chicken broth (instant)
- 4 TABLESPOONS Whole milk yoghurt
- 4 TABLESPOONS condensed milk
- 3 Spring onions
- 1 TABLESPOON Cashew nut and pistachio kernels
- 1 TABLESPOON Almond slivers and raisins
- 2 TEASPOONS butter/margarine
Directions
- 1
Bring 1/2 l water, salt and saffron to the boil. Add rice and cook open for 8-10 minutes. Peel garlic and ginger and chop finely. Wash, dry and dice the meat. Heat oil. Brown the meat in it in portions all around
- 2
Fry the garlic, ginger, cumin and cardamom briefly. Season with salt, cloves, chilli and nutmeg. Add cinnamon. Deglaze with 200 ml water. Add stock and bring to the boil. Stir in yoghurt and milk and braise everything for about 15 minutes. Put 3. half rice into an ovenproof dish. Spread the meat with the stock on top. Add the rest of the rice. Cover and braise in a hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 20 minutes. Clean, wash and cut spring onions into rings
- 3
Cut cashew nuts and pistachios in half. Roast with almonds and raisins in 1 teaspoon hot fat. Take out and cool down. Put 1 teaspoon of fat into the pan and fry spring onions for 1-2 minutes. Arrange Biryani, sprinkle with spring onions and nut mixture
Nutrition Facts
700 kcal
58 g
36 g
32 g
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