🍽️ Lamb Biryani with Almonds

Name: Lamb Biryani with Almonds
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g ginger; 3 garlic cloves; 800 g lamb meat (loin); 250 g yogurt (Turkish yogurt); limes (juice); 2 tbsp ground turmeric; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp chili powder; 2 tsp garam masala; 2 cardamom pods (crushed); 1 bay leaf; 3 cloves; 2 onions; 50 g ghee (or clarified butter); 50 ml vegetable broth (for pouring); 400 g basmati rice; saffron; 200 g peas (frozen); 100 g raisins; salt; slivered almonds (for garnish)

924 kcal · 30 min · 4 servings

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Ingredients

20 g ginger
3 garlic cloves
800 g lamb meat (loin)
250 g yogurt (Turkish yogurt)
limes (juice)
2 tbsp ground turmeric
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp chili powder
2 tsp garam masala
2 cardamom pods (crushed)
1 bay leaf
3 cloves
2 onions
50 g ghee (or clarified butter)
50 ml vegetable broth (for pouring)
400 g basmati rice
saffron
200 g peas (frozen)
100 g raisins
salt
slivered almonds (for garnish)

Instructions

1. Peel the garlic and the ginger.
2. Finely chop the garlic and the ginger.
3. Remove excess fat from the lamb meat.
4. Rinse the meat.
5. Pat the meat dry with a kitchen towel.
6. Cut the meat into 2 to 3 cm cubes.
7. Mix the yogurt with the lime juice and the spices.
8. Marinate the meat in the yogurt mixture.
9. Let the meat marinate for at least half an hour.
10. Peel the onions.
11. Dice the onions finely.
12. Let the peas thaw.
13. Heat the ghee in a large casserole dish with a heavy lid.
14. Fry the diced onions in the hot ghee.
15. Add the meat along with the marinade to the casserole dish.
16. Fry the meat for 5 minutes.
17. Add the chopped garlic and ginger.
18. Pour in some broth if necessary.
19. Reduce the heat.
20. Simmer the meat for approx. 40 minutes.
21. Preheat the oven to 180°C fan-forced.
22. Rinse the rice briefly under running water.
23. This removes the starch from the rice.
24. Add the rice to the warm meat in the casserole dish.
25. Add approx. 800 ml of water.
26. Season the mixture with salt.
27. Add the saffron.
28. Add the peas.
29. Add the raisins.
30. Cook the dish on low heat for about 15 minutes.
31. Then bake the dish without the lid in the oven for another 10 minutes.
32. Toast the sliced almonds in a pan without fat until golden brown.
33. Garnish the biryani with the toasted sliced almonds.
34. Serve the biryani.

Nutrition per serving

kcal: 924
Protein: 60 g · Fett/Fat: 28 g · Carbs: 105 g