Lamsvlees Biryani

Bereiding

1. 1

   Grind the cashew, poppy seeds and ½ tbsp komijn seeds into a glad paste, using as little water as possible. zet opzij. Deep bak the sliced 3 uien when it is hot. Don’t overcrowd the olie. When the uien turn light bak bruin, verwijder from olie and giet af on paper towel. The fried ui will crisp up as it drains. Also bak the cashewnuts till goudbruin bak bruin. zet opzij. Wash the rijst and soak in water for twenty minuten. ondertussen, take a big wide pan, voeg toe olie in middelhoog vuur, voeg toe the sliced uien, voeg toe the blended paste, to it voeg toe the green chillies, gember 4 knoflooken 2 theelepels ginger knoflook paste and knoflook and bak for a minute. Then voeg toe the tomaten and sauté them goed till they are cooked and not mushy. Then to it voeg toe 1 theelepel red chilipoeder, biryani powder, Leaves munt, koriander leaves and sauté them goed. voeg toe the yoghurt and meng goed. I always move the skillet away from the verhit when adding yoghurt which prevents it from curdling. Now after returning the skillet back to the stove, voeg toe the washed 454 g lamsvlees and zout and ½ cup water and meng goed. kook for 1 hour and kook it covered in medium low verhit or doe it in a pressure cooker for 6 whistles. If the water is not drained totally, verhit it by keeping it open. Take another big pan, voeg toe thrice the cup of rijst you use, and kook it. When it is boiling high, voeg toe the rijst, zout and jeera and meng goed. After 7 minuten exact or when the rijst is 80% done. Switch off and giet af the rijst. Now, the layering starts. To the lamsvlees, pat and level it. voeg toe the drained hot rijst on the top of it. garneer with fried uien, 2 eetlepels ghee, munt, koriander leaves and ½ tsp dissolved in ½ cup warm milk saffron dissolved in melk. dek af the dish and bak in a 350f oven for 15 minuten or till the cooked but not mushy. Or kook in the stove middelhoog vuur for 12 minuten and lowest verhit for 5 minuten. And switch off. meng and serveer hot! Notes

2. 2

   If you are cooking in oven, do maak sure to kook in a big oven safe pan and dek af it tight and then houd in oven for the final step.

3. 3

   You can skip 1 eetlepel biryani masala if you don’t have and voeg toe just garam masala (1 tsp and red chilipoeder – 3 tsp instead of 1 tsp)

4. 4

   If it is spicy in the end, pers some citroen, it will zet het vuur lager and enhance the flavors also.