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Indian lamb biryani

Panning The Globe, adapted from lots of sources but mostly 660 Curries
  • 150 minutes
  • Serves 6 to 8

INGREDIENTS

2

lbs Leg of lamb, boneless

2

Bay leaves, dried

1

Cucumber riata

1

Garlic clove

6

Garlic cloves, roughly chopped (about 3 tablespoons), large

5 tbsp

Ginger, fresh

1/2 cup

Mint

1

Red onion

2

Red or yellow onions, medium

2 15 ounce cans

Tomato sauce

2 cups

Basmati rice

3

grinds Black pepper, fresh ground

4

Cardamom pods

1/4 tsp

Cayenne pepper, ground

2

Cinnamon sticks

1 tsp

Garam masala

5 tsp

Kosher salt

1/2 tsp

Of saffron threads, heaping

1 tbsp

Paprika, sweet

1 tsp

Turmeric, ground

3 tbsp

Olive oil

3 tsp

Cumin

2 tbsp

Ghee or butter

2 cups

Yogurt, plain