Lamb Biryani Dish

Ingredients

• Half a kilo of meat, cut into medium pieces
• Half a kilo of basmati rice
• 2 onions
• 3 cloves garlic, grated
• 1 tablespoon fresh grated ginger or ginger powder
• Chopped fresh coriander
• Half a cup of tomatoes or a ready-made can of chopped tomatoes
• Finely chopped hot pepper, or half a tablespoon of ground hot pepper, حسب الرغبة
• 2 tablespoons biryani spice blend
• 1 teaspoon turmeric
• Salt
• Seasonings: cardamom pods, bay leaves, as desired
• Lamb biryani recipe from a friend and chef on the Shou Taabkhin Today website:
• Dalida Zeiter
• Click on Dalida's name to visit her profile page on our site and enjoy her special recipes
• Click the link to make bulgur with meat: Bulgur with Meat, Burghul Bdefin
• For more from Dalida, here is Couscous with Meat

Method

1. First, soak basmati rice in cold water for half an hour or according to the rice type.
2. Wash the meat with cold water, then immerse the meat in cold water and bring it to a boil for about twenty minutes.
3. Meanwhile, add vegetable oil to the pot and start sautéing the chopped onion, garlic and ginger until they color, then add the tomato, biryani spice, turmeric, salt and seasonings and stir a little.
4. Add the meat after draining and sauté so it takes a light color, then add the coriander and stir for about five additional minutes.
5. Add the meat broth and let the pot simmer over medium heat for half an hour or longer until the meat is tender.
6. Then add the rice to the boiling broth with the meat and boil on high heat for five minutes.
7. Cover the pot, reduce the heat and let the rice cook on low heat for ten minutes.
8. Turn off the heat and leave the lid on the pot to let the rice rest for 10 minutes before serving.
9. Dalida Zaiter
10. Click the link to make bulgur with meat: Bulgur with Meat – Burghul Badafin
11. For more from Dalida, here is the lamb couscous