Quilon's Luxe Lamb Biryani
Inspired by the exquisite flavors of Southern Indian cuisine, Quilon's Luxe Lamb Biryani is a rich and aromatic dish that transforms tender lamb into a culinary masterpiece. Hailing from London's renowned Michelin-starred restaurant, The Quilon, this biryani is meticulously crafted with layers of marinated lamb and fragrant basmati rice, seasoned with a symphony of spices. Each component can be prepared in advance, allowing for effortless assembly and a seamless transition to the oven. The resulting dish is a social highlight, promising an unforgettable dining experience for you and your guests.
N/A
Servings
N/A
Calories
27
Ingredients
Ingredients
boneless lamb
500 g (cut into cubes)
basmati rice
300 g (washed)
cold water
600 ml (N/A)
fennel seeds
2.5 g (dry roasted and ground)
cardamom pods
5 (dry roasted and ground)
cinnamon stick
1 (dry roasted and ground)
cloves
4 (dry roasted and ground)
bay leaves
2 (dry roasted and ground)
chili powder
5 g (N/A)
turmeric
2 g (N/A)
coriander
2 g (N/A)
ghee
10 ml (N/A)
ginger paste
10 g (N/A)
garlic paste
10 g (N/A)
yogurt
75 ml (N/A)
salt
to taste (N/A)
green chilies
4 (seeded and chopped)
onions
300 g (sliced)
brown onions
2 (sliced and fried)
tomatoes
100 g (sliced)
mint leaves
10 g (chopped)
black cumin seeds
2 g (N/A)
refined oil
100 ml (N/A)
ghee
50 ml (N/A)
cardamom pods
4 (whole)
cinnamon stick
1 (whole)
bay leaves
2 (whole)
Instructions
1
Begin by washing and patting dry the boneless lamb, then set it aside.
2
In a dry skillet, lightly roast the fennel seeds, cardamom pods, cinnamon stick, cloves, and bay leaves until fragrant. Once cooled, grind the mixture into a fine powder.
3
In a mixing bowl, combine the freshly ground spices with turmeric, coriander, ginger paste, garlic paste, ghee, yogurt, and salt to taste. Add the cubed lamb to the marinade, ensuring each piece is well coated. Cover and refrigerate for 4 to 6 hours to allow the flavors to meld.
4
In a large pot, bring 600 ml of cold water to a boil. Once boiling, add black cumin seeds, a splash of refined oil or additional ghee, half of the chopped coriander, and mint. Gently add the washed basmati rice and cook until the rice is 75% cooked. Drain the rice and set it aside.
5
In a heavy-bottomed pot or Dutch oven, heat a mixture of ghee and refined oil. Add the whole garam masala (additional cardamom pods, cinnamon stick, and bay leaves) along with the chopped green chilies and sliced onions. Sweat the onions until they are golden brown, then stir in the sliced tomatoes and cook until soft.
6
Next, incorporate the marinated lamb into the pot, stirring occasionally until it's about 75% cooked.
7
Carefully spread the partially cooked rice over the lamb mixture in an even layer. Garnish with the reserved chopped coriander, mint leaves, and fried brown onions.
8
Cover the pot with a tightly sealed lid or foil and bake in a preheated oven at 180 degrees C for 15 to 20 minutes, or place on low flame griddle. Once steam escapes from the lid, remove from heat.
9
With gentle care, mix the biryani to combine flavors and then transfer to a serving platter. Finish with a garnish of fried onions and additional fresh coriander.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Quilon's Luxe Lamb Biryani?
It is a rich and aromatic dish inspired by Southern Indian cuisine, hailing from London's Michelin-starred restaurant, The Quilon.
How much lamb is required for this recipe?
The recipe calls for 500 grams of boneless lamb, cut into cubes.
How long should the lamb be marinated?
The lamb should be covered and refrigerated for 4 to 6 hours to allow the flavors to meld.
What ingredients are in the marinade?
The marinade consists of ground spices (fennel, cardamom, cinnamon, cloves, bay leaves), turmeric, coriander, ginger paste, garlic paste, ghee, yogurt, and salt.
What type of rice is used and how much?
300 grams of washed basmati rice are used for this biryani.
To what extent should the basmati rice be pre-cooked?
The rice should be boiled until it is 75% cooked before being drained and layered.
What spices are dry roasted and ground for the spice powder?
Fennel seeds, 5 cardamom pods, 1 cinnamon stick, 4 cloves, and 2 bay leaves are roasted and ground.
How much water is needed to boil the rice?
600 ml of cold water is used to bring the rice to a boil.
What temperature should the oven be set to?
The oven should be preheated to 180 degrees C.
How long does the biryani bake in the oven?
It should bake for 15 to 20 minutes until steam escapes from the lid.
Are there any alternatives to baking the biryani in the oven?
Yes, it can be placed on a low flame griddle as an alternative to the oven.
What oils or fats are used in the cooking process?
The recipe uses a combination of ghee (60 ml total) and refined oil (100 ml).
How are the onions prepared for this dish?
300 grams of onions are sliced and sweated until golden brown, while an additional 2 brown onions are fried for garnish.
Does this recipe include tomatoes?
Yes, 100 grams of sliced tomatoes are cooked with the onions until soft.
What herbs are used in Quilon's Luxe Lamb Biryani?
Fresh coriander and mint leaves are used throughout the cooking and garnishing process.
How are green chilies handled in this recipe?
4 green chilies are seeded and chopped before being added to the pot with the onions.
What is added to the water while boiling the rice?
Black cumin seeds, refined oil or ghee, half of the chopped coriander, and mint are added to the boiling water.
How much ginger and garlic paste is required?
10 grams of ginger paste and 10 grams of garlic paste are used for the marinade.
What whole garam masala is used for the base?
The base uses 4 cardamom pods, 1 cinnamon stick, and 2 bay leaves.
How should the lamb be cooked before layering with rice?
The marinated lamb should be stirred occasionally in the pot until it is about 75% cooked.
What is the final garnish for the biryani?
The dish is finished with a garnish of fried onions and additional fresh coriander.
Is yogurt included in this recipe?
Yes, 75 ml of yogurt is mixed into the lamb marinade.
How much chili powder and turmeric are used?
The recipe uses 5 grams of chili powder and 2 grams of turmeric.
What is the first step in preparing the lamb?
The first step is washing and patting the boneless lamb dry.
How do you assemble the layers of the biryani?
The partially cooked rice is spread evenly over the 75% cooked lamb mixture.
What are the key tags for this recipe?
The recipe is tagged as Indian cuisine, biryani, lamb, southern Indian, and Michelin-starred.
How much coriander is used in the marinade?
2 grams of coriander are used in the marinade mixture.
How do you know when to remove the biryani from the heat?
Remove it from the heat once steam begins to escape from the sealed lid.
What is the weight of the fennel seeds used?
2.5 grams of fennel seeds are used for roasting and grinding.
How should the biryani be handled after cooking?
With gentle care, mix the biryani to combine flavors before transferring it to a serving platter.