The Quilon's Lamb Biryani |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is from The Quilon, London, England, the only Michelin-starred restaurant in the world specialising in Southern Indian food. Each part can be done ahead of time and then assembled and in the oven right before you need to serve it. Ingredients:
500 g boneless lamb, cubes |
300 g basmati rice |
600 g cold water |
2 1/2 g fennel seeds |
5 cardamom pods |
1 stick cinnamon |
4 cloves |
2 bay leaves |
5 g chili powder |
2 g turmeric |
2 g coriander |
10 ml ghee |
10 g ginger paste |
10 g garlic paste |
75 ml yoghurt |
salt, to taste |
4 green chilies, seeded and chopped |
300 g onions, sliced |
2 brown onions, sliced |
100 g tomatoes, sliced |
10 g mint leaves, chopped |
2 g black cumin seeds |
100 ml refined oil |
50 ml ghee |
4 cardamom pods |
1 cinnamon stick |
2 bay leaves |
Directions:
1. Wash and pat dry the lamb and keep aside. Dry roast the fennel, cardamom, cinnamon, cloves, bay leaf and grind to powder.
2. In a clean bowl, put the above powder, turmeric, coriander and ginger garlic paste, ghee, yoghurt and salt and mix together. Marinade the lamb and keep in a cool place for four to six hours.
3. In a clean pot bring the water to boil, add black cumin seeds, a little oil or ghee, half of the chopped coriander and mint. Add washed basmati rice and cook till the rice is 3/4 done. Strain and keep aside.
4. Heat the mixture of ghee and oil and top the whole garam masala, chilli and onion. Sweat the onion and add the sliced tomatoes and cook. Add the marinated lamb and cook till 3/4 done.
5. Spread the boiled rice on top of the lamb evenly. Sprinkle chopped coriander, mint leaves and browned onions.
6. Bake with a sealed lid in a preheated oven at 180 degrees C for 15 to 20 minutes or alternatively put on low flame griddle. Once the steam comes out remove from griddle. Gently mix and arrange on a serving platter, garnish with fried onion and coriander.
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