Homemade Saffron-Infused Lamb Biryani | Ramadan Special | @MULTIRECIPIESANDCOOKERIES
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Indulge in the ambrosial flavors of our Bootleg Saffron-Infused Lamb Biryani, a comestible masterpiece crafted with adulation and tradition, absolute for adulatory the spirit of Ramadan.
This aperitive bowl combines breakable lamb, ambrosial basmati rice, and a assortment of spices, all animated with the admirable blow of saffron. Each chaw is a symphony of flavors, alteration you to the affection of accurate bootleg cooking.
Whether aggregate with ancestors during Iftar or savored as a appropriate treat, our Biryani is a accurate Ramadan delight, embodying the amore and affluence of bootleg goodness.
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INGREDIENTS PREPARATIONS METHODS
Ingredients
1! 2 cups Basmati rice
2! 500g bone-in lamb pieces
3! 1 cup yogurt
4! 2 large onions, thinly sliced
5! 3 tomatoes, chopped
6! 1/4 cup cooking oil
7! 2 tablespoons ghee (clarified butter)
8! 1/2 cup fried onions (for garnish)
9! 1/2 cup chopped mint leaves
10! 1/2 cup chopped coriander leaves
11! 1 tablespoon ginger-garlic paste
12! 1 teaspoon turmeric powder
13! 1 teaspoon red chili powder
14! 1 teaspoon cumin powder
15! 1 teaspoon coriander powder
16! 1/2 teaspoon garam masala
17! A pinch of saffron strands, soaked in warm milk
18! Salt to taste
19! Water for boiling rice
[Preparation]
Let’s start by marinating our lamb.
1! In a bowl, combine the lamb pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt.
2! Mix everything well, ensuring each piece is coated with the flavorful marinade.
3! Cover the bowl and let it marinate for at least 1-2 hours, or preferably overnight in the refrigerator for more intense flavors.
While our lamb is marinating, let’s move on to preparing the rice.
1! Rinse 2 cups of Basmati rice under cold water until the water runs clear.
2! Soak the rice in water for about 30 minutes.
3! In a large pot, bring water to a boil, add salt, and cook the rice until it’s 70-80% done.
4! Drain the rice and set it aside.
Now, let’s move on to the next step – frying the onions.
1! Heat oil in a pan, add thinly sliced onions, and fry until they turn golden brown.
2! Remove half of the fried onions for garnish later.
[Cooking the Lamb]! Our lamb has marinated, our rice is partially cooked, and our onions are fried. Now, let’s cook the lamb.
1! In a large, heavy-bottomed pot, heat ghee and add the marinated lamb.
2! Cook the lamb until it’s browned on all sides.
3! Add chopped tomatoes and cook until they become soft and the oil starts separating.
[Layering the Biryani]! Now comes the exciting part – layering our biryani.
1! In the same pot, layer half of the partially cooked rice over the lamb and tomato mixture.
2! Sprinkle half of the chopped mint and coriander leaves over the rice.
3! Drizzle half of the saffron-infused milk over the rice for that beautiful color and aroma.
4! Repeat the process with the remaining rice, mint, coriander, and saffron-infused milk.
5! Top it off with the reserved fried onions for that extra crunch and flavor.
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