Layered Lamb Biryani

made with Arvinda's Biryani Masala

No other Indian meal conjures the romantic mysticism of this storied land than Biryani. This timeless classic of succulent lamb pieces simmered in spices and layered with beautifully aromatic, jeweled basmati rice is one of the most magnificent ways to enjoy the best of India's spectacular cuisine. A meal-in-one for all to celebrate!

Tags:

Indian

Layered Lamb Biryani

Prep time: 25 min

Cook time: 50 min

Servings: 4

Ingredients

LAMB MARINADE
½ CUP Balkan style yogurt
1 TSP. ARVINDA’S BIRYANI MASALA
1 TSP. garlic paste
1 TSP. ginger paste
1 TSP. salt
1 LB. skinless boneless lamb, cut into cubes
LAMB MASALA
2 TBSP. ghee
½ CUP finely chopped onions
¼ CUP crushed tomatoes, canned and unsalted
1 TSP. ARVINDA’S BIRYANI MASALA
½ TSP. sea salt
¼ CUP cashews, halved
¼ CUP golden raisins
RICE
2 TBSP. ghee, divided
2 CUPS basmati rice
1 TSP. salt
2 EACH black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES
3 bay leaves
8 to 10 saffron strands, soaked in 1 tbsp. of water
½ CUP cilantro, finely chopped
2 TSP. ARVINDA’S GARAM MASALA

Instructions

1. In a large bowl, combine all the marinade ingredients together and add the lamb, coating well. Cover and refrigerate for at least 2 hours (or overnight) to marinate.

2. In a large non-stick skillet, melt the ghee on medium-high and add the onions. Cook until caramelized, for about 10 minutes, stirring.

3. Add the tomatoes and sprinkle in ARVINDA’S BIRYANI MASALA and the salt. Reduce the heat to medium-low, add the lamb coating with the masala. Cover and cook for 15 to 20 minutes or until the lamb pieces are fully cooked. Fold in the cashews and the raisins. Set aside.

4. COOKING THE RICE: In a large bowl, wash the rice in a few changes of lukewarm water and soak for 10 minutes.

5. Grease a large casserole dish with 1 tablespoon of ghee. Set aside.

6. Drain the rice and add it to a stock pot, with plenty of fresh water, the salt, ARVINDA’S WHOLE SPICES and the bay leaves. Boil the rice until it is nearly done (al dente). Take care not to overcook it. Drain and transfer it to a large pot or dish and gently fold in 1 tablespoon of ghee. Gently mix in the saffron. Divide the rice into two parts.

7. Preheat the oven to 180C/350F/Gas Mark 4.

8. ASSEMBLING THE BIRYANI: Spread half of the rice evenly in the casserole dish. Sprinkle with a dusting of ARVINDA’S GARAM MASALA and cilantro. Layer with the masala lamb and garnish again with ARVINDA’S GARAM MASALA and cilantro. Finally, cover the lamb layer with the remaining rice.

9. Cover the casserole dish with foil and bake in oven for 15 to 20 minutes until piping hot. Garnish with the remaining cilantro and sprinkle once again with ARVINDA’S GARAM MASALA. Serve with yogurt or raita.