Ingredients with Measurements:
- 2 lbs lamb shanks, cut into pieces
- 2 cups basmati rice
- 4 cups water
- 1 cup yogurt
- 1/2 cup ghee
- 2 onions, sliced
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint leaves
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 water for 30 minutes.
2. In a large pot, heat ghee over medium heat. Add sliced onions and sauté until golden brown.
3. Add minced garlic, grated ginger, and chopped green chilies. Sauté for 2-3 minutes.
4. Add cumin seeds, coriander powder, garam masala, turmeric powder, and red chili powder. Stir well.
5. Add lamb shanks and yogurt. Mix well and cook for 10-15 minutes.
6. Add 2 cups of water and salt to taste. Cover the pot with a lid and cook for 30-40 minutes or until the lamb is tender.
7. In a separate skillet, heat ghee over medium heat. Add soaked rice and sauté for 2-3 minutes.
8. Add 4 cups of water and salt to taste. Bring the water to a boil, then reduce the heat to low and cover the skillet with a lid. Cook for 10-15 minutes or until the rice is cooked.
9. Once the lamb is cooked, remove it from the pot and set it aside.
10. In the same pot, layer the cooked rice and the cooked lamb shanks. Sprinkle chopped cilantro and mint leaves over the top.
11. Cover the pot with a lid and cook on low heat for 10-15 minutes.
12. Serve hot with raita and papadum.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 30g
Carbohydrates per serving: 50g
Protein per serving: 30g
Substitutions for ingredients:
- Lamb shanks can be substituted with chicken or beef.
- Ghee can be substituted with vegetable oil.
- Basmati rice can be substituted with any long-grain rice.
Variations:
- Add vegetables such as carrots, peas, and potatoes to the biryani.
- Use different spices such as cinnamon, cardamom, and cloves for a different flavor.
Tips and Tricks:
- Soaking the rice in water before cooking helps to remove excess starch and makes the rice fluffy.
- Use a heavy-bottomed pot to prevent the biryani from burning.
- Use fresh herbs for the best flavor.
Storage Instructions:
Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the biryani in a microwave or on the stovetop with a little bit of water to prevent it from drying out.
Presentation Ideas:
Serve the biryani in a large bowl or platter. Garnish with chopped cilantro and mint leaves.
Garnishes:
Chopped cilantro and mint leaves
Pairings:
Raita and papadum
Suggested Side Dishes:
Naan bread and cucumber salad
Troubleshooting Advice:
- If the biryani is too dry, add a little bit of water and cook on low heat until the water is absorbed.
- If the biryani is too wet, remove the lid and cook on high heat until the excess water evaporates.
Food Safety Advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftover biryani in the refrigerator within 2 hours of cooking.
Food History:
Biryani is a popular rice dish that originated in the Indian subcontinent. It is made with rice, meat, and spices and is often served during special occasions and festivals.
Flavor Profiles:
The Shuwaa Biryani has a rich and spicy flavor with tender pieces of lamb and aromatic spices.
Serving Suggestions:
Serve the Shuwaa Biryani with raita and papadum for a complete meal.
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Region: Indian