Spicy Lamb Biryani with Saffron and Rosewater (Cơm Biryani Gà Twist)
80% chuẩn vị · Vietnamese-inspired Indian
A richer, more aromatic variation of biryani featuring tender lamb, infused with the delicate floral notes of rosewater and the luxurious aroma of saffron, alongside a medley of warming spices.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Lamb Shoulder750g, cubed
- Basmati Rice400g
- Onions3 large, thinly sliced
- Yogurt150g
- Ginger-Garlic Paste3 tbsp
- Tomatoes2 medium, pureed
- Ghee75ml
- Whole Spices (Cardamom, Cloves, Cinnamon, Star Anise)1 tbsp total
- Ground Spices (Coriander, Cumin, Red Chili Powder, Turmeric)2 tbsp total
- Garam Masala1 tsp
- Saffron Strandsa generous pinch, soaked in milk
- Rosewater1 tsp
- Fresh Mint and Cilantro1/2 cup each, chopped
- Almonds2 tbsp, slivered and fried
- Edible Rose Petalsfor garnish
- Saltto taste
- Black Pepperto taste
Các bước
- 1
Marinate lamb with yogurt, ginger-garlic paste, ground spices, salt, and pepper for at least 2 hours or overnight.
- 2
Soak basmati rice in water for 30 minutes. Drain.
- 3
Heat ghee in a heavy pot. Add whole spices and sauté until fragrant.
- 4
Add sliced onions and fry until golden brown. Remove half for garnish.
- 5
Add marinated lamb and cook until browned on all sides.
- 6
Add tomato puree and cook until oil separates.
- 7
Par-boil the basmati rice until 70% cooked. Drain.
- 8
Layer the par-boiled rice over the lamb mixture. Sprinkle with chopped mint, cilantro, garam masala, saffron milk, and rosewater.
- 9
Cover the pot tightly and cook on low heat for 40-50 minutes, or until lamb is tender and rice is fully cooked.
- 10
Let it rest for 15 minutes. Garnish with fried onions, fried almonds, and rose petals before serving.
