This rice/lamb dish is the centerpiece of any grand festive event. This last Xmas my daughter, grand daughter and I also cooked the following for eleven family members. As I go I will be posting recipes for all these dishes plus a suggested preparation and cooking schedule. jBear with me, it may take a few days to get it all done. XMAS FEAST MENU FROM INDIA ENTREES Biryani – A traditional Lamb and Rice casserole prepared for special feast days Throughout India. Tandoor Chicken – Seasoned chicken pieces, marinated in Yoghurt and typically cooked over charcoal at very high heat in a clay oven called a Tandoor. (We cooked ours on the grill) VEGETABLES Saag Paneer -- A highly seasoned spinach, cheese and cream dish served with almosmost all meals in Indian restaurants in the US. Aloo Gobi -- Seasoned cauliflower and potatoes. Probably the most popular potato dish in India. Til ke Aloo – Potatoes with sesame and mustards seeds. ACCOMPANIMENTS Akhrote ka raita – Yoghurt with walnuts and cilantro. Refreshing accompaniment to lamb and vegetables. Tamarind Chutney – A great complement to Tandoor Chicken. Keer ka raita -- A cooling cumber accompaniment to any Indian food. Chucumber -- Indian cucumber and onion salad. BREADS Naan (Purchased form the local grocery and heated before serving) Papadam (purchased from the grocery and microwaved) DESSERTS Baklawa – A honey and nut dessert found throughout India and the Mideast/Mediterranean. Halwa -- A semolina and nut based dessert also common in India and the Mideast/Mediterranean..
- 2 quarts water
- 1 tbl salt
- 2 C rice
- 1 tsp saffron
- 2 tbl milk
- 3 onions
- 2 tbl garlic paste
- 1 tbl ginger paste
- 5 tbl almond slivers
- 2/3 C water
- 3/4 C olive oil
- 4 tbl Sultana raisins
- 1 1/2 - 2 lbs lamb stew meat.
- 1 C yoghurt
- 2/3 C water
- 1 tsp salt
- 6 cloves
- 1 tsp black peppercorns
- 1 stick cinnamon
- 1/2 tsp cardomon seeds
- 1 tsp toasted cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp nutmeg
- 1/4 tsp red indian pepper (more if you like it spicier)
- 4 qt water
- 1 tbl salt
- 2 tbl ghee
- I always prep my rice the night before I cook a Biryani. I wash my rice until it runs clear. Put it into a bowl with the salt and water and soak for 2-3 hours. Drain and put in a covered container in the fridge until the next morning when you take it out first thing and allow to return to room temp.
- Warm the milk and put saffron in. Let it soak at least 3 hours.
- Put one onion, 2 tbl almonds, 3 tbl water in the food processor and make a paste. Place in a bowl with the ginger and garlic. Set aside until needed.
- Slice 2 onions into very thin rings.
- Put the raisins and remaining almonds in separate prep bowls.
- Grind the peppercorns, cloves, cinnamon, cardamon, cumin, coriander, and nutmeg. Put in a prep bowl along with the red pepper.
- Put the yoghurt and ghee in separate prep bowls.
- Put the Lamb in a large bowl and get a second bowl ready to hold the browned lamb.
- Cook the onion rings in 6 tbl oil in a large dutch oven over med-high heat until brown and crispy. Set aside in a bowl lined with paper towels.
- Heat the raisins in the dutch oven about 1 - 1 1/2 min and set aside on paper towels.
- Brown the almonds and set aside on paper towels.
- Brown the lamb without crowding in batches. Hold the browned meat in a separate bowl.
- Add an additional 6-7 tbl oil, turn the heat to medium and brown the onion, almond, garlic, ginger paste.
- Return the meat to the dutch oven.
- Add the yoghurt a little at a time stirring all the while.
- Add salt and water. Stir and simmer, covered over low heat for 30 min.
- Add the spices and cook another 30 min.
- Pre-heat the oven to 300 Degrees
- Uncover, raise the heat back to medium and reduce to about 1 C of thick gravy .
- Spread the meat evenly over the bottom, cover and take off the heat.
- Bring water and salt to a boil, add room temp rice, boil 6-7 min and drain.
- Build a mound of rice on top of the meat in the dutch oven. Make a vent hole in the center of the rice mound. Drizzle the yellow milk around the sides of the rice. Dot the mound with ghee. Sprinkle a couple of tbl browned onions over the whole. Seal with aluminum foil and cover tightly.
- Bake in the oven for one hour.
- I like to serve it on a large platter. Using a wide spatula, I pull out the rice, trying not to disturb the yellow striations on the rice as much as pjossible and place it in the center of the platter. I line the edges of the platter with the meat and sauce. Then sprinkle the remaining browned onions and sultana raisins over the top.
Leave a review or comment