Laal Maans Biryani Recipe

Ingredients with Measurements:
- 1 kg lamb, cut into small pieces
- 3 cups basmati rice
- 3 onions, sliced
- 2 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 cup yogurt
- 1/2 cup oil
- Salt to taste
- 4 cups water
- Fresh coriander leaves for garnish

Special equipment needed:
- Large pot with lid
- Mixing bowl
- Colander

Step-by-step instructions:

1. In a mixing bowl, marinate the lamb with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, yogurt, and salt. Mix well and let it sit for 30 minutes.

2. In a large pot, heat oil and fry the sliced onions until golden brown. Add the marinated lamb and cook on high heat for 10 minutes.

3. Add chopped tomatoes and cook for another 5 minutes. Add 2 cups of water, cover the pot with a lid, and let it simmer on low heat for 45 minutes or until the lamb is tender.

4. In a separate pot, boil 4 cups of water and add 1 tsp of salt. Add the basmati rice and cook until it's 80% done. Drain the water and set aside.

5. Preheat the oven to 180°C.

6. In the pot with the lamb, add the cooked rice on top of the lamb. Pour 1 cup of water over the rice. Cover the pot with a lid and place it in the oven for 20 minutes.

7. After 20 minutes, remove the pot from the oven and let it sit for 10 minutes.

8. Garnish with fresh coriander leaves and serve hot.

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Preheat oven to 180°C.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories per serving: 500
Fat: 20g
Carbohydrates: 60g
Protein: 25g

Substitutions for ingredients:
- Chicken can be used instead of lamb.
- Brown rice can be used instead of basmati rice.
- Greek yogurt can be used instead of regular yogurt.

- Add vegetables like carrots, peas, and potatoes to the lamb for a more nutritious meal.
- Use different spices like cinnamon, cardamom, and cloves for a different flavor profile.

Tips and tricks:
- Marinate the lamb for at least 30 minutes to allow the flavors to penetrate.
- Use a heavy-bottomed pot to prevent burning.
- Use a fork to fluff the rice after it's cooked.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the biryani in a large serving dish with fresh coriander leaves on top.

- Fresh coriander leaves

- Raita (yogurt dip)
- Naan bread
- Salad

Suggested side dishes:
- Vegetable curry
- Lentil soup

Troubleshooting advice:
- If the biryani is too dry, add more water before placing it in the oven.
- If the lamb is tough, cook it for longer until it's tender.

Food safety advice:
- Make sure the lamb is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
- Laal Maans Biryani is a traditional Rajasthani dish that originated in the royal kitchens of Rajasthan, India.

Flavor profiles:
- Spicy, savory, and aromatic.

Serving suggestions:
- Serve hot with raita and naan bread.

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Region: Indian

Taste: Spicy, Tangy, Savory, Rich, Aromatic