Steward’s Lazzat Spices for Briyani Gold Lamb Box 50g
₨50.00
Biryani is such a unique dish full of flavours who will ravish the mouth of any person tasting it. It is one of the most famous dishes in Mauritius and the favourite of nearly every Mauritians, often cooked when celebrating something special like for a wedding or any other festivals.
Description
RECIPE
You will need:
5 Tbs (50g) spices for lamb biryani
2 cinnamon sticks
4 cardamoms
6 cloves
½g saffron (jaffran) infused in ½ cup water and a pinch of yellow food coloring
1g saffron (jaffran) infused in ½ cup boiled milk
650g basmati rice (half cooked with 2 cinnamon sticks, 5 cardamoms and 5g cumin and 1tsp salt)
1 kg lamb, cut into pieces
750g potato cut into cubes (previously sprinkled with a pinch of yellow food coloring) half fried
2 Tbs garlic paste
3 Tbs ginger paste
1½ cup onion, crushed
2 cups fried onions
250ml yoghurt
4 Tbs ghee
½ cup cooking oil
Chopped fresh mint and coriander
Method:
Marinate lamb with garlic and ginger paste for 30 minutes.
In a large cooking pot, add crushed onion, spices for lamb biryani, cinnamon sticks, cardamoms, cloves, infused saffron in water, yoghurt, mint, coriander, 1½ cup fried onions, 2 Tbs ghee, oil, potatoes and lamb, mix well and let marinate for 4 hours.
Cover the mixture with water and then spread the rice.
Color the rice by adding the saffron milk, 2 Tbs ghee and ½ cup fried onions.
Cover with the lid and let cook for 10 minutes on high heat, 20 minutes on medium heat and 15 minutes on low heat.
Uncover the lid to verify with a spoon handle if the biryani has not stuck to the cooking pot. Otherwise, replace the lid and let cook until water dry completely.
Leave the biryani to rest for at least 20 minutes before serving.
Serve with a vegetables pickle, a cucumber and carrot salad with spiced sour milk (Takkar).
