Lamb
Biriyani recipe
(serves 2)
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| About
the cooks: Asian Luncheon Club from the Queens Walk Community
Centre. The lunch club is on every Monday and Thursday between
12:30 and 2pm. It's for all local people, where you get a chance
to eat some Asian food, socialise with other people and bring
different communities together. Here's their recipe. |
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Ingredients
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For
meat mix:
300g Lamb Meat
1 tbs x Garlic Paste
½ tbs x Ginger Paste
4 tbs x Peeled Tomatoes
1 tbs x Tomato Puree
1 tbs x Cooking Oil (Sunflower)
1 tbs x Cumin Powder
1 pinch x Turmeric Powder
1 tps x Chilli Powder
2, 1 inch pieces of Cinnamon
Clove 4 piece
Cardamom 2 pieces
Salt - as per your taste
Fresh mint leaves
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For
the rest:
2 x onions
2 x medium potatoes
300g Rice
1 x tbs Butter
4 tbs x Yoghurt |
Method:
Mix all the spices into the meat and cook in a pressure
cooker on a high heat for 15 - 20 minutes. Fry two chopped onions
in some cooking oil until they are brown. Cut two medium sized
potatoes into four pieces and fry them with the onions. Add
four spoons of yoghurt to the fried onions and potatoes and
mix that with the meat once the meat is cooked. Stand rice in
clean water for 10 minutes. After that, boil the rice until
it is half cooked. |
The
final preparation:
Use a medium sized pot. Put one layer of rice in the bottom
then add one layer of the cooked meat/potatoes mix. Repeat this
layering twice. Finally put in some butter and close the lid,
cook on a medium hob for 10 minutes and serve. |
