Lamb biryani with coriander and cinnamon

Ingredients for Lamb biryani with coriander and cinnamon

Instructions for Lamb biryani with coriander and cinnamon

To prepare the Lamb biryani with coriander and cinnamon recipe, please follow these instructions:

Bring the first 5 ingredients + 1 split cinnamon stick to a boil in a large soup pot; put the lid on and let it all simmer for 1 1/4-1 1/2 hour, the meat is very tender. Take the meat up and cut it into large chunks. Goal 6 dl of Fund.

Melt the butter in a frying pan and sauté the onions 2-3 min until golden. Add the rest of the spices and let it all simmer over moderate heat until the seeds begin to Campion. Take the løgbådene up with a slotted spoon and set them aside.

Add the peppers, courgette and cauliflower pieces and sauté them with in 1-2 min.; take them up with a slotted spoon. Turn the rice and garlic well around the fat and saute them over moderate heat for 2 min.

Benefit risblandingen in the bottom of an ovenproof casserole; Add onion, meat and vegetables on top, pour the Lamb Foundation on and turn down the heat.

Add the Saffron threads and let it all simmer, covered, for 15 minutes, to all the liquid is absorbed. Blanch pistachio nuts, remove membranes and nuts into the Pan came together with fresh coriander.

Put a lid on the pot again and turn off the heat. Wrap the evt. 2 tea towels on the Pan and let rest for 10 minutes right on the stove, or style of the Pan in a hot oven for 10 mins 175 º. Server right with a chutney, raita or sambal. Rice *

Tips:
Here is another elegant reminiscence from the Mughals declined in the heyday. The rice should be cooked in the Fund from the mørkogte lamb, which therefore with advantage can be prepared in good time (eg the day before). Indian cooks prefer cutting onions in long, narrow boats lengthwise; It looks nice and gives some nice caramelized sides. The idea also serves excellent Western cuisine. Server this right with a good sambal (spicy chilli sauce) or mango chutney.