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Lamb Biryani

Source: Quick from Scratch - One Dish Meals
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Active Time:  10 Minutes
Total Time:  35 Minutes
  Serves 4
Our quick version of this usually labor-intensive Indian rice dish is intricately spiced and irresistibly delicious. Don't let the long ingredient list put you off; almost everything is a pantry staple. Indian cooks leave the whole cloves and pieces of cinnamon in when serving, but of course they don't eat them. Fish these spices out before serving if you prefer.
RECIPE INGREDIENTS
1/2 cup plain yogurt
2 cloves garlic, minced
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon fresh-ground black pepper
1 3/4 teaspoons salt
1 pound boneless lamb, cut into 1/2-inch cubes
3 tablespoons butter
1 onion, cut into thin slices
1/4 teaspoon ground cardamom or ground coriander
1/4 teaspoon turmeric
5 cloves
1 cinnamon stick, broken in half
1 1/2 cups long-grain rice, preferably basmati
2 3/4 cups water
1/3 cup raisins
1/3 cup chopped cashew nuts
Lamb Biryani Recipe at Cooking.com
DIRECTIONS
In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.


In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.


Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.


VARIATION: Other nuts, such as almonds or pistachios, can easily stand in for the cashews.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 630
Fat. Total: 20g
Fiber: 4g
Carbohydrates, Total: 79g
Sodium: 1121mg
% Cal. from Fat: 29%
Cholesterol: 98mg
Protein: 34g
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