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Wedding Lamb Biriyani

kept byanishbenji
recipe bySerious Eats

serves 6 to 8, active time 1 1/4 hours prep time, total time 1 1/4 hours prep time; 1 1/2 hours stove time; 1 hour oven time
Canola oil
3 to 4 medium to large onions, thinly sliced
Salt and freshly ground black pepper
3 to 3½ pounds boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
Biriyani Spice Blend (recipe follows)
1½ cups plain low-fat yogurt (not nonfat)
2 cups whole canned tomatoes with their liquid, crushed
Ginger-Garlic-Nut Purée (recipe follows)
4 cups basmati or other long-grain rice
4 tablespoons salt
½ teaspoon saffron threads, or a generous
¼ teaspoon ground turmeric
¹⁄³ cup milk
Unsalted butter for the baking dish
¼ cup canola oil
3 tablespoons unsalted butter
1 medium to large onion, thinly sliced
½ cup raisins
¾ cup roasted cashews or almonds

Biriyani Spice Blend
8 whole cloves
8 whole green cardamom pods, lightly crushed
4-inch cinnamon stick, broken
1 generous tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne, or to taste
½ teaspoon freshly grated nutmeg
Ginger-Garlic-Nut Purée
½ medium onion, cut into chunks
6 large garlic cloves
2½-inch piece fresh ginger, cut into pieces
¹⁄³ cup salted broken cashews
1 fresh serrano chile, or to taste
Canola oil



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