Lamb byriani - Revision history

Ian at 15:47, 10 February 2021

2021-02-10T15:47:36Z

Ian at 13:41, 10 February 2021

2021-02-10T13:41:16Z

Ian at 12:23, 10 February 2021

2021-02-10T12:23:12Z

Ian at 12:06, 10 February 2021

2021-02-10T12:06:01Z

Ian: Created page with "==Ingredients== * 400g Cubed lamb * Olive oil * 3 Bay leaves * cinnamon stick * 8-10 (about a tsb) black peppercorns * 7-8 cloves * 8 cardamom pods * 1 tsp crushed garlic * 1..."

2021-02-10T12:04:27Z

Created page with "==Ingredients== * 400g Cubed lamb * Olive oil * 3 Bay leaves * cinnamon stick * 8-10 (about a tsb) black peppercorns * 7-8 cloves * 8 cardamom pods * 1 tsp crushed garlic * 1..."

New page

==Ingredients==

* 400g Cubed lamb
* Olive oil
* 3 Bay leaves
* cinnamon stick
* 8-10 (about a tsb) black peppercorns
* 7-8 cloves
* 8 cardamom pods
* 1 tsp crushed garlic
* 1 tsp grated ginger
* 2-3 medium onions
* 500ml yogurt
* couple of whole chillies
* salt
* 450g basmati
* saffron in warm milk

==Method==

@@ Line 20: / Line 20: @@
 ==Method==
-Thinly slice the onions, fry until golden, set aside.
+Slice the onions, fry until golden, set aside.
 Add the cinnamon, bay leaves, cumin, cloves, salt and cardamom to the oil, and fry for a minute, then add the garlic and ginger and fry another 30 seconds or so.
@@ Line 34: / Line 34: @@
 Heat the oven to 150 (130 fan).
-Skim about half the oil from the meat and add it to a casserole. Add about half the rice ontop of the oil. Then spoon the meat over the rice, leaving the remaining oil in the pan. Next cover the meat with the remaining rice, and the remaining oil over that. Then pour over a small amount of warm milk and saffron. Cover with tinfoil and a lid and bung in the oven for 30-40 minutes.
+Skim about half the oil from the meat and add it to a casserole. Add about half the rice ontop of the oil. Then spoon the meat over the rice, leaving the remaining oil in the pan. Put about half the remaining onions over this.

@@ Line 2: / Line 2: @@
 * 400g Cubed lamb
-* several tbs of Olive oil
+* several (many) tbs of Olive oil
-* 3 Bay leaves
+* 3-4 Bay leaves
-* cinnamon stick
+* tsp cumin
-* 8-10 (about a tsb) black peppercorns
+* cinnamon stick, 5cm or so.
-* 7-8 cloves
+* 12-15 (about a tsb) black peppercorns
-* 8 cardamom pods
+* 10-12 cloves
-* 1 tsp crushed garlic
+* 10 cardamom pods, crushed slightly
-* 1 tsp grated ginger
+* 1.5 tsp crushed garlic
-* 2-3 medium onions
+* 1.5 tsp grated ginger
 * 500ml yogurt
-* couple of whole chillies
+* 1 birdseye chlli or other small firy chilli
 * salt
 * 450g basmati
@@ Line 21: / Line 22: @@
 Thinly slice the onions, fry until golden, set aside.
-Add the cinnamon, bay leaves and cardamom to the oil, and fry for a minute, then add the garlic and ginger and fry another 30 seconds or so.
+Add the cinnamon, bay leaves, cumin, cloves, salt and cardamom to the oil, and fry for a minute, then add the garlic and ginger and fry another 30 seconds or so.
 Add the meat to the pan and fry until lightly browned.
-Add half the onions back to the pan, fry for 30 seonds then add the yogurt, chilli and a good pinch of salt. Stirr and bring to the boil. Reduce heat, cover and simmer for 25 minutes or so.
+Add half the onions back to the pan, fry for 30 seonds then add the yogurt, chilli and another good pinch of salt. Stir and bring to the boil. Reduce heat, cover and simmer for 25 minutes or so. Stir occasionally.
 Uncover and cook for another 10 minutes until the sauce is nice and thick and the meat tender. The oil should seperate from the sauce at this point. Set aside.

← Older revision		Revision as of 12:06, 10 February 2021
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	==Ingredients==		==Ingredients==