Keldons Recipes | Keldons Cookery

Qty	Unit	Ingredient
2 1/2	pounds	Lamb » cut into 1-inch cubes
1	teaspoon	Ground Coriander
1/2	teaspoon	Ground Cloves
1	teaspoon	Ground Cumin
1/4	teaspoon	Black Pepper	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...
1	teaspoon	Cayenne Pepper	Cayenne Pepper Cayenne pepper is a type of chili pepper used to add heat and flavor to dishes. It's named after the city of Cayenne in French Guiana. They're long, thin, and often red when mature. Read more...
1/2	teaspoon	Ground Cinnamon
1/2	teaspoon	Ground Cardamom
1	teaspoon	Ground Ginger
1/2	pint	Yogurt
1	each	Lemon » juiced	Lemon Lemons, pronounced "LEM-uhns," are bright yellow citrus fruits famous for their strong sour taste. They're a popular choice in kitchens around the world for adding extra flavor to food, drinks, and desserts. Packed with Read more...
3	cloves	Garlic » finely chopped	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
4	large	Onions » finely sliced	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
8	ounces	Canola Oil
1 1/2	pounds	Rice
5	each	Bay Leaves	Bay Leaves Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...
6	each	Cardamom Pods
10	whole	Cloves	Cloves Cloves are aromatic flower buds used in cooking for their intense flavor but also have medicinal, dental, and aromatic applications. Rich in antioxidants, they're valued in traditional medicine for their antiseptic properties and are Read more...
4	small	Cinnamon Sticks	Cinnamon Sticks Cinnamon sticks - pronounced 'SIN-uh-muhn sticks' are the dried bark of Cinnamomum trees, primarily found in regions like Sri Lanka, Indonesia, and China. These sticks are integral in many cuisines, adding a distinct warmth Read more...
10	whole	Black Peppercorns	Black Peppercorns Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black. Black, white and green peppercorns Read more...
4	teaspoons	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1/2	teaspoon	Saffron » threads
2	teaspoons	Milk » hot	Milk Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink. Milk's shelf life varies; refrigerated, it Read more...

Prep Time	Process Time	Overall Time
1 Hour	1 Hour 30 Minutes	2 hours 30 minutes

Directions:

Preheat oven to 350°F / 180°C / Gas Mark 4

- Mix the saffron threads with hot milk and set aside.

1. In a large bowl, combine the cubed lamb with ground coriander, cloves, cumin, black pepper, cayenne pepper, cinnamon, cardamom, and ginger.

2. Add yogurt, lemon juice, finely chopped garlic, and 1 teaspoon of salt.

3. Mix well to coat the lamb thoroughly. Let it marinate for at least 30 minutes, ideally 1 hour.

4. In a large skillet, heat the canola oil over medium heat to shimmering.

5. Add the sliced onions and fry until they are crisp and golden brown.

6. Remove the onions from the oil and set aside on a paper towel to drain. Reserve the oil.

7. Stir two-thirds of the fried onions into the marinated lamb mixture.

8. Soak the basmati rice in cold water for 1 hour, then drain.

9. Fill a large pot three-quarters full with water. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black peppercorns, and 3 teaspoons of salt.

10. Bring to a boil.

11. Add the drained rice and cook for 6 minutes.

12. Drain thoroughly and spread onto a flat dish to cool.

13. In a large oven proof dish, layer the marinated lamb and yogurt mixture at the bottom. Cover this with the par-cooked rice.

14. Drizzle the reserved onion oil and the saffron-infused milk over the rice.

15. Cover the pot tightly with a lid or aluminum foil. Place in the preheated 350°F oven and bake for 1 hour.

16. After 30 minutes, reduce the oven temperature to 300°F / 150°C, and continue cooking.

17. Remove the biryani from the oven. Gently stir to mix the layers slightly. Sprinkle with the remaining fried onions.

18. Serve the Lamb Biryani hot, garnished with fresh cilantro or mint if you like.

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Lamb Biryani

Ingredients:

Directions:

Preheat oven to 350°F / 180°C / Gas Mark 4

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