Indian Rice Pan (Biryani) with Lamb and Almonds

Ingredients

• 20 g Ginger
• 3 cloves garlic
• 800 g lamb meat (loin)
• 250 g yogurt (Turkish yogurt)
• lime juice
• 2 tbsp ground turmeric
• 1 tbsp ground coriander
• 1 tbsp Ground cumin
• 1 tsp chili powder
• 2 tsp garam masala
• 2 crushed cardamom pods
• 1 bay leaf
• 3 Cloves
• 2 onions
• 50 g ghee (or clarified butter)
• 50 ml vegetable broth (for pouring over)
• 400 g basmati rice
• saffron
• 200 g peas (frozen)
• 100 g raisins
• Salt
• almond slivers (for garnish)

Instructions

1. 1.

   Peel and finely chop the garlic and ginger.

2. 2.

   Remove excess fat from the lamb, wash and pat dry. Cut into 2–3 cm cubes. Marinate the meat in yogurt, lime juice, and spices for at least half an hour.

3. 3.

   Peel and dice the onions finely. Thaw the peas.

4. 4.

   Heat ghee in a large heavy‑lidded pot, sauté the diced onions until golden. Add the marinated lamb and cook for 5 minutes. Stir in chopped garlic and ginger, adding broth as needed. Reduce heat and simmer the meat for about 40 minutes.

5. 5.

   Preheat the oven to 180 °C (fan).

6. 6.

   After cooking, rinse the rice briefly under running water to remove excess starch. Add the rice to the pot with the warm lamb, pour in ~800 ml water, season with salt. Add saffron, peas, and raisins. Cook over low flame for about 15 minutes, then bake uncovered for another 10 minutes.

7. 7.

   Roast almond slivers in a dry pan until golden brown.

8. 8.

   Serve the biryani garnished with roasted almonds.