Lamb Biryani

Mauritian Lamb Biryani

Yes, this recipe looks daunting, but to break it down it’s really just lamb curry, basmati rice and extra onions. The ingredient list may be long, but it’s mostly spices and herbs that you’ll have on hand if you cook South Asian food on a regular basis.

Chef Russell Auckbaraullee, owner of Penthouse Catering, created this Mauritian-style lamb biryani perfumed with saffron and rose water. You can switch up the lamb for chicken or beef — just adjust the cooking time. 

Marinade:

2 tsp (10 mL) each: ground turmeric, ground coriander, paprika or pure chili powder, ground cumin

4 whole cloves

2 black cardamom pods (optional)

2 cinnamon sticks

2 tbsp (30 mL) each: chopped cilantro leaves, chopped mint leaves

2 to 2-1/2 lb (900 g to 1.1 kg) boneless lamb (shoulder or leg), cut in 1/2-inch (1-cm) pieces

1 cup (250 mL) plain yogurt 

Lamb Curry:

1/4 cup (60 mL) canola oil

4 whole cloves

2 black cardamom pods (optional)

2 cinnamon sticks

2 large yellow onions, halved, thinly sliced

4 green Thai bird’s eye chilies, minced

1 tbsp (15 mL) each: garlic paste, ginger paste (or use puréed fresh garlic and ginger)

2 tbsp (30 mL) each: chopped cilantro leaves, chopped mint leaves

Rice:

3 cups (750 mL) basmatirice, soaked in cold water 30 minutes, drained

8 cups (2L) water

1 tbsp (15 mL) olive oil

2 tsp (10 mL) salt

1 tbsp (15 mL) cumin seeds

To finish:

1 tbsp (15 mL) canola oil

1 large yellow onion, halved, thinly sliced

1/4 cup (60 mL) warm water

1 g (0.03 oz) saffron

2 tbsp (30 mL) rose water (optional)

For marinade, in large bowl stir together turmeric, ground coriander, paprika or chili and cumin. Add cloves, cardamom pods if using, cinnamon, cilantro and mint. Add lamb. Massage spices and herbs into lamb. Stir in yogurt. Refrigerate, covered, at least 6 hours to overnight.

For lamb curry, heat oil in large pot over medium. Add cloves, cardamom pods if using and cinnamon sticks. Cook, stirring, 1 minute. Add onions and chilies. Cook, stirring, 5 minutes. Stir in garlic, ginger, cilantro and mint. Cook 1 minute. Add marinating lamb mixture. Cook, stirring often, until meat begins to brown and oil begins to separate from “gravy,” about 15 minutes. Reduce heat to medium-low; cover. Cook until lamb is tender, about 15 minutes. (You can add water if mixture gets too dry.)

Meanwhile, for rice, in large saucepan, combine rice, water, oil and salt. Bring to boil over high heat. Cook until al dente (slightly undercooked), about 8 minutes; drain. Stir in cumin seeds.

To finish, heat oil in small skillet over medium. Cook onion until browned, about 12 minutes.

In small bowl, stir together warm water and saffron. Let stand 5 minutes.

To assemble biryani, spoon rice over lamb curry in pot.

Pour saffron mixture over biryani. Scatter browned onion over top. Cover pot with foil or clean tea towel and then with lid. Turn to lowest heat. Cook 1 hour. Check to see if rice is desired doneness. If not, recover and continue cooking 30 minutes.

Remove pot from heat. If desired, sprinkle rice with rose water. Cover. Let stand 10 minutes. You can remove as many cinnamon sticks, cardamom pods and whole cloves as you can or warn people not to eat them.

To serve Mauritian style, carefully scoop top layer of “white rice” to serving bowl. Carefully scoop rice mixed with lamb curry to second serving bowl. Serve equal portions of white rice and curry lamb rice to each person. (Alternately you can stir whole pot together and serve.)

Makes about 8 servings.

http://www.thestar.com/life/food_wine/2015/06/04/audience-picks-between-mushy-and-burnt-biryanis-at-lighthearted-halal-food-fest-showdown.html

jbain@thestar.ca