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Receta Hyderabadi Lamb And Rice ( Hykderagadi Gosht Biryani )

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Raciónes: 4

Ingredientes

Cost per serving $3.81 view details
  • 150 ml lowfat yoghurt
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 3 tsp tomato puree
  • 3 x onions minced finely
  • 2 tsp turmeric pwdr
  • 2 tsp chilli pwdr
  • 2 tsp garam masala pwdr
  • 2 tsp raisins
  • 2 Tbsp. flaked almonds salt
  • 600 gm boneless lamb trimmed and cubed
  • 6 Tbsp. sunflower oil
  • 15 x black peppercorns
  • 6 x cloves
  • 6 x cardamoms
  • 6 x strips mace broken
  • 5 x star anise
  • 4 x cm stick cinammon
  • 2 x bay leaves
  • 300 gm basmati rice washed and liquid removed
  • 3 Tbsp. ghee
  • 1 lrg onion sliced
  • 2 tsp raisins
  • 2 tsp flaked almonds
  • 6 Tbsp. coriander leaves minced
  • 1/2 tsp saffron strands
  • 2 tsp lowfat milk Mix all the marinade ingredients together. Addthe lamb and marinate for 30 min. Heat 4 Tbsp. of the oil in a heavy pan. Add in all the whole spices and fry for a minute.

Direcciones

  1. Add in the liquid removed marinated lamb and fry well.
  2. When browned add in 650ml of warm water and any remaining mannade cover and cook on a low heat till the meat is tender.
  3. In a separate pan heat the remaining oil and add in the rlce.
  4. Stir fry till translucent/soft.
  5. Add in 600ml of warm water cover and cook on a low heat till it is fluffy.
  6. Make the garnishes by heating 1 Tbsp. ghee in a small pan.
  7. Fry the onion till dark golden brown.
  8. Add in the raisins and almonds and fry for a minute.
  9. Reserve.
  10. In a separate large heavy pan arrange a layer of rice then one of the meat along with its sauce. Repeat till all the rice and meat is layered.
  11. The top layer should be rice.
  12. Sprinkle the fried onions raisins almonds and coriander on top.
  13. Mix the sffron into the lowfat milk and pour over.
  14. Pour the remaining ghee over the biryani cover tightly and place in a warm oven to hot through.
  15. Serve in the same pan or possibly transfer to another dish and lightly mix.
  16. Serve with a green salad.
  17. Serves 4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 396g
Recipe makes 4 servings
Calories 985  
Calories from Fat 532 54%
Total Fat 60.03g 75%
Saturated Fat 18.94g 76%
Trans Fat 0.0g  
Cholesterol 110mg 37%
Sodium 165mg 7%
Potassium 866mg 25%
Total Carbs 83.76g 22%
Dietary Fiber 7.7g 26%
Sugars 9.5g 6%
Protein 30.86g 49%
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