Deluxe Lamb Biryani
Indulge in this sumptuous Deluxe Lamb Biryani, inspired by Simon Rimmer’s exquisite recipe. This dish celebrates the intricate layers of flavors, combining tender marinated lamb with fragrant basmati rice, earthy mushrooms, and a medley of spices that will tantalize your taste buds. The unique presentation of serving the succulent meat separately ensures that every component shines in its own right. Despite the seemingly lengthy ingredient list, this recipe is straightforward and accessible, making it a perfect choice for a special occasion or a comforting family meal. Elevate your dining experience with this aromatic and delicious biryani that is sure to impress your guests!
N/A
Servings
N/A
Calories
29
Ingredients
Ingredients
Garlic
2 (crushed)
Fresh ginger
1 tablespoon (grated)
Cayenne pepper
1/8 teaspoon (to taste)
Paprika
4 teaspoons
Ground cumin
4 teaspoons
Ground cloves
1/8 teaspoon
Lamb
1 kg (cut into 1.5-inch chunks)
Red chilies
6 (deseeded and chopped)
Cashew nuts
2 ounces
Vegetable oil
1 tablespoon
Mushrooms
500 g (sliced)
Garlic
2 (crushed)
Fresh ginger
1/2 tablespoon (peeled and chopped)
Natural yoghurt
100 g
Garam masala
1 tablespoon
Biryani rice
250 g
Turmeric
1/8 teaspoon
Onion
1/2 medium (sliced)
Butter
25 g
Bay leaves
2 (fresh if possible)
Lime
1 (juice of)
Rose water
50 ml
Vegetable oil
50 ml
Saffron
1 pinch (dissolved in)
Milk
50 ml
Melted butter
1 tablespoon
Lemon
1 (juice of)
Fresh mint
1/4 cup (chopped)
Medium curry sauce
2 tablespoons
Instructions
1
Wash and soak the biryani rice in cold water for 30 minutes, then drain and set aside.
2
In a mixing bowl, combine garlic, ginger, cayenne pepper, paprika, ground cumin, and ground cloves. Rub this marinade thoroughly onto the lamb chunks and refrigerate for at least 2 hours, or preferably overnight to enhance the flavors.
3
Allow the marinated lamb to reach room temperature. Thread the lamb onto wooden skewers and set aside.
4
In a blender, blend the deseeded red chilies and cashew nuts to form a smooth paste. Heat a small amount of vegetable oil in a pan over low heat and fry the paste gently for about 5 minutes until it becomes aromatic.
5
Add the sliced mushrooms, crushed garlic, chopped ginger, natural yoghurt, garam masala, salt, and pepper to the pan. Cook gently for an additional 5 minutes, allowing the flavors to meld together.
6
In a separate pot, heat a little vegetable oil over medium heat and fry the soaked biryani rice for about 3 minutes to enhance its fragrance. Add enough water to cover the rice, season with salt and pepper, stir in the turmeric, and cook for about 30 minutes or until the rice is tender. Once cooked, spread the rice out on a tray to let it cool and dry slightly.
7
Preheat your oven to 350°F (175°C). In a skillet, fry the sliced onion in butter until it turns golden brown and crispy. This will create a wonderful texture and flavor.
8
Grease a large ovenproof dish with melted butter and place the bay leaves on the bottom. Begin layering: add a layer of rice, followed by the mushroom mixture, then the fried onion, a splash of lime juice, and rosewater. Repeat this layering process until all ingredients are used, finishing with the saffron-infused rice on top.
9
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
10
While the biryani is baking, grill the lamb skewers for approximately 4 minutes, turning regularly, and baste with a mixture of melted butter and lemon juice for added richness.
11
To serve, gently fluff the biryani and transfer to a serving platter, placing the grilled lamb on top. Garnish generously with fresh chopped mint and drizzle with your favorite curry sauce for an added touch of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Deluxe Lamb Biryani?
Deluxe Lamb Biryani is a sumptuous layered dish featuring marinated lamb, fragrant basmati rice, and earthy mushrooms, inspired by a recipe by Simon Rimmer.
Who is the inspiration behind this biryani recipe?
This recipe is inspired by the exquisite culinary work of Simon Rimmer.
How long should the biryani rice be soaked?
The rice should be washed and soaked in cold water for 30 minutes before being drained.
What spices are used in the lamb marinade?
The marinade consists of garlic, ginger, cayenne pepper, paprika, ground cumin, and ground cloves.
What is the recommended marination time for the lamb?
The lamb should be refrigerated in the marinade for at least 2 hours, though overnight is preferred for better flavor.
Can I marinate the lamb overnight?
Yes, marinating the lamb overnight is highly recommended to significantly enhance the depth of flavor.
How is the lamb prepared for cooking after marinating?
The lamb should reach room temperature and then be threaded onto wooden skewers before grilling.
What goes into the smooth paste used for the mushroom base?
The paste is made by blending deseeded red chilies and cashew nuts.
What ingredients are added to the pan with the mushroom mixture?
Sliced mushrooms are combined with crushed garlic, chopped ginger, natural yoghurt, garam masala, salt, and pepper.
How do you prepare the biryani rice before layering?
Fry the soaked rice for 30 minutes in oil, then boil with turmeric, salt, and pepper until tender.
Why is the rice fried before it is boiled?
Frying the rice for about 3 minutes helps to enhance its natural fragrance.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How should the onions be prepared for this dish?
The onions should be sliced and fried in butter until they are golden brown and crispy.
Where are the bay leaves placed in the baking dish?
Two bay leaves are placed at the bottom of a greased ovenproof dish before layering begins.
What are the layers included in the biryani dish?
The dish is layered with rice, mushroom mixture, fried onions, lime juice, and rosewater, topped with saffron rice.
How long does the biryani need to bake in the oven?
The assembled biryani should be covered with foil and baked for 30 minutes.
What is used to cover the dish during the baking process?
The dish should be covered tightly with aluminum foil to trap the steam and flavors.
How long should the lamb skewers be grilled?
The lamb skewers should be grilled for approximately 4 minutes while being turned regularly.
What should be used to baste the lamb while it grills?
Baste the lamb with a mixture of melted butter and lemon juice for added richness.
How is the saffron incorporated into the recipe?
A pinch of saffron is dissolved in 50ml of milk and used for the final top layer of rice.
What is the purpose of adding rosewater to the layers?
Rosewater is added between the layers to provide a delicate, aromatic floral note to the biryani.
How do you serve the final Deluxe Lamb Biryani?
Fluff the rice, transfer it to a platter, and place the grilled lamb skewers on top.
What are the suggested garnishes for this dish?
Garnish the dish generously with fresh chopped mint and a drizzle of curry sauce.
Is this recipe suitable for a special occasion?
Yes, its intricate presentation and complex flavors make it an excellent choice for impressive entertaining.
What kind of curry sauce works best with this recipe?
A medium curry sauce is recommended as a finishing drizzle.
What type of meat is used in this recipe?
The recipe calls for 1 kg of lamb cut into 1.5-inch chunks.
How much rice is needed for this biryani?
The recipe uses 250 grams of biryani (basmati) rice.
Are the lamb and rice cooked together in the oven?
No, the lamb is grilled separately on skewers and placed on top of the baked rice for serving.
Is the lamb biryani spicy?
The dish contains red chilies and cayenne pepper, but the spiciness can be adjusted to your personal taste.
What makes the presentation of this biryani unique?
The unique presentation comes from serving the succulent grilled meat separately on top of the aromatic rice layers.