India > Rice > Biryani

Lapen Biryani Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb lamb, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 cup plain yogurt
- 1/2 cup tomato puree
- 2 tbsp vegetable oil
- Salt, to taste
- Water, as needed

Special equipment needed:
- Large pot with lid
- Skillet

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.

2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it turns golden brown.

3. Add the minced garlic and ginger paste to the skillet and sauté for another minute.

4. Add the lamb to the skillet and cook until it is browned on all sides.

5. Add the cumin powder, coriander powder, turmeric powder, and garam masala to the skillet. Mix well.

6. Add the tomato puree and yogurt to the skillet. Mix well and cook for 5 minutes.

7. Add salt to taste and enough water to cover the lamb. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.

8. In a large pot, bring 8 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook for 5 minutes, then drain the rice.

9. Preheat the oven to 350°F.

10. In a large oven-safe dish, layer the rice and lamb mixture. Start with a layer of rice, then a layer of lamb, and repeat until all the rice and lamb mixture is used up.

11. Cover the dish with a lid or foil and bake in the preheated oven for 30 minutes.

12. Remove the dish from the oven and let it rest for 5 minutes before serving.


Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 550
Fat: 18g
Carbohydrates: 70g
Protein: 25g
Sodium: 400mg
Sugar: 5g

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

Variations:
- Add vegetables such as peas, carrots, and potatoes to the lamb mixture.
- Use different spices such as cinnamon, cardamom, and cloves for a different flavor.

Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures that the rice cooks evenly.
- Use a fork to fluff the rice after cooking to prevent it from becoming sticky.
- Letting the dish rest for a few minutes before serving allows the flavors to meld together.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, microwave the leftovers for 2-3 minutes or until heated through.

Presentation ideas:
Serve the Lapen Biryani in a large serving dish with fresh cilantro and sliced onions on top.

Garnishes:
Fresh cilantro and sliced onions.

Pairings:
- Naan bread
- Raita (yogurt dip)
- Mango chutney

Suggested side dishes:
- Vegetable samosas
- Tandoori chicken
- Aloo gobi (potato and cauliflower curry)

Troubleshooting advice:
- If the rice is too dry, add a little bit of water and mix well.
- If the rice is too wet, spread it out on a baking sheet and let it dry out in the oven for a few minutes.

Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Biryani is a popular Indian dish that originated in the Mughal Empire. It is a rice-based dish that is typically made with meat, vegetables, and spices.

Flavor profiles:
The Lapen Biryani has a savory and slightly spicy flavor from the lamb and spices. The rice is fluffy and has a subtle nutty flavor from the basmati rice.

Serving suggestions:
Serve the Lapen Biryani with a side of naan bread and a refreshing cucumber raita.

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Region: Indian

Taste: Spicy, Savory, Aromatic, Tangy, Rich