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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight. | 2. Begin preparing rice by soaking in water for 20 minutes. Drain and set aside. | 3. Prepare masala 1 by grinding together in a food processor the garlic clove and ginger to a fine paste. | 4. Prepare masala 2 by grinding coriander seeds, fennel seeds and poppy seeds then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices. | 5. Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor. | 6. To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom pods, and 3 cinnamon sticks, and "toast" briefly in the wok. Then, add chopped green chiles and onion and fry until mixture turns golden brown (be careful not to burn). Add masala 1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. | 7. Add the diced tomatoes and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick. | 8. Heat 3 teaspoons ghee in another wok or saucepan and add cloves, cardamom pods, cinnamon stick, bay leaf and cumin seeds, and fry for 1 minute. Add the rice and stir for about 2 to 3 minutes to "toast" the rice. Add the 3 1/2 cups water and salt, bring to a boil, then reduce heat, cover and let cook until the water is absorbed, about 15 to 20 minutes. When rice is done, remove from heat and allow to cool. | 9. Preheat oven to 350°F. | 10. The biryani will be layered in a dish. A 13 by 9-inch ovenproof dish (such as the type used for lasagna) or something similar would be suitable. Divide rice into 3 parts and the lamb mixture into 2 parts. Grease the dish and arrange 5 alternate layers of rice and meat, beginning and ending with rice. | 11. Dissolve the saffron threads in the 1/4 cup milk and spoon it over the top layer of rice. Cover the biryani with aluminum foil and bake for 30 minutes. Let rest for a few minutes before serving. | 12. Transfer to a serving plate to reveal layers. Garnish with fried onions, cashew nuts, raisins and hard boiled eggs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1		cut	1211.112	0.0	76.5677	97.9322
plain yogurt	1	pint		-	-	-	-
ghee	4	teaspoons	clarified	-	-	-	-
clove	3	cloves		-	-	-	-
cardamom pod	3			-	-	-	-
cinnamon	3			-	-	-	-
green chilies	3		chopped	269.8651	63.8231	13.4933	1.3493
onion	3		chopped	180.0	42.03	4.95	0.45
tomato	3		diced	120.6297	26.0694	5.8975	1.3403
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
mint leaf	1/4	cup	chopped	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
basmati rice	2	cups		-	-	-	-
ghee	3	teaspoons	clarified	-	-	-	-
clove	3	cloves		-	-	-	-
cardamom pod	3			-	-	-	-
cinnamon	3			-	-	-	-
bay leaf	1			-	-	-	-
black cumin seed	1	teaspoon		-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
saffron thread	1	pinch		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
onion	1		peeled sliced	180.0	42.03	4.95	0.45
cashew	1/8	cup	chopped	-	-	-	-
raisin	1/8	cup		62.2875	16.401	0.6992	0.0949
hard egg	2		peeled quartered boiled	-	-	-	-
garlic clove	1			-	-	-	-
ginger	1		peeled	1.6	0.3554	0.0364	0.015
coriander seed	2	tablespoons		29.8	5.499	1.237	1.777
fennel seed	2	teaspoons		13.8	2.0916	0.632	0.5948
poppy seed	2	teaspoons		29.4	1.5753	1.0074	2.3274
red chilies	12			-	-	-	-
coconut flake	1/2	cup	grated	-	-	-	-
cashew	3	teaspoons	chopped	-	-	-	-
plain yogurt	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.