The biryani in general, it’s a little the indian dish by excellence with the curries. Rice, vegetables with a choice of fish, meat, or anything else, all cooked at the same time in the oven, and the result just perfect ! It is also my indian dish preferred with the raita and dal with yellow split peas, of course !
This is a dish is a bit long to prepare if one realizes for the first time (yes the ingredient list can be daunting !), but it is well worth it because it is really full of flavours. Even my mom, who does not like too much all that is world cuisine, very much appreciated, this is for you to say !!!
Ingredients (for 2-3)
- 500 g shoulder of lamb, cut into cubes
- 250 g basmati rice
- 1 onion
- 50 g of green peas
- 60 cl of water
- 75 g ghee or butter
- 1 inch of fresh ginger
- 6 grains of green cardamom
- 1 cinnamon stick
- 4 cloves
- 1 tbsp of turmeric powder
- Filaments of saffron
- Slivered almonds
- Of the grated coconut
In a saucepan, heat 20 cl of water with the saffron and let it infuse.
Snip the onion and then made the return with 30 g of ghee in a frying pan, add the ginger previously grated, turmeric, and the lamb, season with salt and sauté 5 minutes.
Melt the rest of the ghee in a frying pan and then sauté 1 min, the cardamom, the cloves and the cinnamon stick into pieces and then add the rice and peas. Mix well, let nacrer the rice and cover with 40 cl of water salt. Leave to cook for 5 minutes.
Preheat the oven to 220°.
Have the meat at the bottom of a casserole dish with lid from the oven and cover with the rice and broth and then cover with water with saffron.
Bake 25 min covered, add water if needed.
Serve with slivered almonds and grated coconut on the top (it’s not on the photo because I forgot oops !!!).