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New Recipes

1 Soak 150g split white gram in water for 5 hours; Remove and drain 2 Soak 400g rice semolina in water for 20 minutes; Rinse and drain; Squeeze out the excess water.


Lazeez Meat Biryani

Ingredients :

1L stock, 5-cm-long cinnamon, 5 green , 500g basmati rice, 2 stalks of , 75g mint leaves, 500g boneless , 3 tomatoes, 3 onions, 1.5t salt, 2T roasted cashew nuts, 3T raisins, 250ml milk.

SEASONINGS:
(1) 2T ghee, 125ml yoghurt, 5 cardamoms, 5 cloves, 1 star-anise, 1 bay leaf, 2T ginger paste, 2T garlic paste, 1.25t salt.
(2) 1L stock, 3T garlic paste, 125ml onion pastes, 3T ginger paste, 500ml water.
(3) 125ml yoghurt, 1t salt, 1t turmeric powder, 1T chili powder, 1T powder, 2t garam masala, 2 cinnamon sticks, 5 cardamoms, 5 cloves, 1 star-anise.
(4) some saffron, 1t rose essence.

Preparation :

1. Break a 5-cm-long cinnamon into halves.
2. Rinse, seed and cut green chili peppers lengthwise.
3. Rinse 500g basmati rice; Drain.
4. Rinse coriander; Chop most coriander finely; Discard the stems of the remaining.
5. Rinse and chop mint leaves.
6. Rinse and dice tomatoes.
7. Peel, rinse and dice onions.
8. Rinse lamb; Trim off the fat; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water; Drain.
9. Add 1L lamb stock to a pot; Bring to the boil over a high heat; Add seasoning (1), the broken cinnamon, 2/5 green chili peppers, 2/5 chopped coriander, 2/5 chopped mint leaves and the Basmati rice; Mix well; Cover with a lid; Cook over a medium heat till the rice is cooked and the moisture evaporated (about 20 minutes); Turn off the heat.
10. Add seasoning (2) to a pot; Bring to the boil over a high heat; Add seasoning (3), the remaining green chili peppers, the tomatoes, the onions, and the lamb; Bring to the boil over a medium heat; Cover; Cook over a medium heat till the meat is tender and most of the sauce has evaporated (about 30 minutes); Turn off the heat; Discard the cinnamon stick and star anise.
11. Pre-heat the oven to 160 degree celcius.
12. Add 250ml milk to a saucepan; Bring to the boil over a high heat; Turn off the heat; Add seasoning (4);
Mix well; Set it aside.
13. Fluff up the cooked rice from the step 9; Place 1/3 on an oven-proof pot; Arrange 1/2 of the cooked meat from the step 10 on the top of the rice; Sprinkle 1.5T cashew nuts, 1.5T raisins, the remaining chopped coriander and chopped mint leaves; Top up with another third of the rice from the step 9; Arrange the remaining meat from the step 10; Sprinkle with the remaining cashew nuts and raisins; Cover with the remaining rice from the step 9; Drizzle the saffron milk from the step 12 over the rice; Cover the pot with aluminum foil.
14. Put the pot in the oven for 1 hour; Remove; Garnish with the remaining coriander; Ready to serve.