veal and lamb biryani

Lamb and Veal Biryani Ingredients: 2½ cups basmati rice, soaked in water 4 dried bay leaves 8 cardamom pods 6 cloves Ginger Fried Onions 1 cinnamon stick 3 tsp sea salt 1 cup roughly chopped coriander (cilantro) leaves Lamb curry: 1 tbsp sliced ginger 4 cloves garlic 1 green chilli, roughly chopped 2 tsp sea salt 1 tbsp ground coriander 2 tsp garam masala ½ tsp ground turmeric 1 cup natural yoghurt 1kg (2 lb 3 oz) lamb shoulder, boneless, cut into 4cm (1.5”) chunks 2 tbsp ghee or butter Crispy fried onions 4 small red onion, sliced in rings vegetable oil, for deep-frying Instructions: 1. To make the marinade for the lamb curry, place the ginger, garlic, green chilli and salt into a grinder until to a smooth paste. Transfer to a clean mixing bowl, then add in the ground coriander, garam masala, turmeric, and yoghurt. Mix until well combined. Next, add the lamb and veal pieces and ensure all the pieces are evenly coated all over. Cover, then leave to marinate in the fridge for at least 2 hours or overnight. 2. Place a heavy based saucepan on medium heat. Add the ghee or butter, followed by the marinated veal and lamb. Cook, stirring and flipping the meat, for around 3–4 minutes until you start to see some browning on the lamb. Slow cook for 2 hours, or until the meat is tender and falling apart. Leave aside. 4. While the meat is cooking, place the rice in a large bowl. Cover with enough cold water to cover the rice entirely, then leave to soak for 30 minutes. Then, add around 3 litres of water to a large pot, followed by the bay leaves, cardamom pods, cloves, cinnamon stick and 3 teaspoons of salt. Drain your soaked rice, then add to the water. Bring to the boil. Cook rice for 4–5 minutes. Strain the rice and leave to cool. 5. To bloom the saffron, place the milk into a small saucepan. Add the saffron. Turn on the heat to low-medium and gently warm the milk, stirring often. 6. To assemble the biryani, you’ll need a deep heavy-based or cast-iron pot. Place all of the tender veal and lamb, and cooking juices in an even layer on the bottom. Top with half of the cooked rice and pack it down firmly. Next, scatter half of the fried onions on top of the rice along with half of the fresh mint and coriander. Follow again with the remaining rice, onions and herbs, packing everything down firmly. 7. In a circular motion, pour the saffron milk over the top of everything – this will give you a mix of yellow and white grains of rice at the end. Cover the top of the biryani with 2 layers of aluminum foil and press firmly to secure the dish. Cover with a lid and place on medium-low heat for 15-20 minutes to steam on the stovetop. Once the time’s up, turn off the heat and allow the pan to sit there (keep the lid on) for a further 15 minutes. 8. While that’s happening, make the cucumber salad. Place all of the ingredients in a small bowl. Mix to combine and leave in the fridge until you’re ready to serve. 10. Scoop out the biryani onto serving plates, being sure to get right to the bottom of the pan so you have every layer on your spoon. Serve with cucumber salad. ✨Software I Use ✨ Da Vinci Resolve - https://www.blackmagicdesign.com/ca/p... Canva - https://www.canva.com/ iPhone - https://www.apple.com/ca/shop/buy-iphone