This Lamb Biryani recipe has been sent to me by Elizabeth J. Hart as a guest post for my blog…
LAMB BIRYANI RECIPE (KACCHI BIRYANI RECIPE)
The lamb biryani (Kacchi Biryani) is a dish of rice that cooked in a broth. Depending on its origin, it embellished with meats, fish, vegetables or dried fruits. This method of Biryani is widespread across the globe. It was founded in many classic recipes in the Asia (India, Pakistan, and Bangladesh), Latin America & the Caribbean (St Vincent, Panama and the Dominican Republic, Grenadines) and the Middle East (Saudi Arabia) with its biryanis. In the 10th century, Persian scholar Abu Ali Ibn Sina the first person who documented the modern method of Biryani preparation who includes some sections of recipes in his medical books. Since then, pilaf has spread throughout the Middle East and has been adapted by Persians, Arabs, Turks & Armenians. It was launched into Israel by the Jews of Bukhara and the Persian Jews. Uzbekistan, this Central Asian country, has long been part of the Persian Empire. The Omani lamb biryani (Kacchi Biryani Recipe) differs from other preparations in that the rice is simmered in a meat and vegetable broth called the zirvak, until the liquid evaporates. The most common variants of biryani are lamb or sheep, while chicken is more popular in the Bukhara region. In Tashkent, yellow carrots replace the orange carrots. The Lamb Biryani (Kacchi Biryani Recipe) was a huge success at home. This dish will surely figure in my top 10 recipes from our first round the world. It is fairly easy to make and includes everything you need to make it a rich and nutritious dish (meat, vegetables, dried fruits, rice). To make again as soon as possible!
Preparation time: 20 minutes
Cooking time: 70 minutes
INGREDIENTS for 6 to 8 family member s
400g basmati rice
1kg boneless lamb leg cut into 5cm pieces
2 heads of garlic,
whole 2 large onions, thinly sliced
4 large carrots, cut into thin sticks
2 tablespoons cumin seeds
2 spoons Coriander seeds
1 teaspoon whole black peppercorns
50 cl boiling water (or vegetable broth)
2 tablespoons salt
2 tablespoons ‘oil
Place the long basmati rice in a large bowl and cover with warm water. Put aside. Wash the garlic heads. Cut the top of the heads (1/2 cm). Put aside. Roast the seeds of cumin, coriander and pepper in a frying pan for a few minutes. Grind the seeds with the mortar or the spice mill. Put aside. Heat oil in a pot over high heat. Add the lamb, turning time until the lamb is browned about 10 minutes. Remove the pieces of lamb and set aside. Stir in onions and cook, stirring until onion is softened and browned about 10 minutes. Stir in carrots and cook, stirring until carrots are tender, about 10 minutes. Add the lamb and mix. Sprinkle with cumin, coriander, pepper & barberry. Place the whole garlic heads in the mixture, stirring to distribute the ingredients evenly. Reduce heat to medium. Cover and cook for 30 minutes. Wash and drain the basmati rice in warm water. Pour the cleaned rice over the lamb mixture in a regular layer. Slowly pour boiling water. The rice should be covered with about 1 cm of water. Do not stir. Season with salt, and reduce heat to medium-low. Until rice is tender Cover and cook, the liquid is absorbed about 20 minutes. Mix the ingredients when serving the dish. Garnish with the garlic heads.
Amount per ServingMy Daily Value
Calories from Fat202Kcal30%
Vitamin A1300IU26% Vitamin C21.6mg29%
Elizabeth is one of the hunters of food.She always hunting new restaurants for taste new recipes.Just get the taste and try to modify the recipe with own style.Over 4 years she is working on recipe.She loved to cook for this she also wants to give her recipe to the audience.