Lamb Biryani

This  wonderful dish is often served for a celebratory meal or for special occasions. The  main ingredient can be changed for chicken, vegetables or prawn. There are versions of it all over India and will more often than not use mutton. Most of the recipes call for a couple of large pieces of meat or chicken, but I prefer a lot of smaller pieces.
The central ingredient is always rice and the spices and of course the fresh flavour of coriander.
It does take awhile to make, however after visiting southern India I am a convert to the pressure cooker for the lamb dish.
Every cooking class we had, pressure cookers of varying sizes were used. This makes sense when you are cooking many dishes as it cuts the time down by half. I do own a pressure cooker but as we are all guilty of, it it sits in the cupboard and you can forget you have it. Well it has been getting a lot of use lately. You don't have to run out and buy one you can also use a large pot with a tight fitting lid.
The recipe does take time so do it when you have a day at home and want to cook something special for the family or friends. All the work is done ! Perfect in this horrible weather



1 1/2 cups basmati rice
4 cardamon pods
1 piece of cinnamon about 2 inches 5 cmd long
6 peppercorns
1 bay leaf
1 kilo diced lamb shoulder
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons turmeric powder
2 teaspoons red chilli powder more if you like it hot or fresh chilli
1 teaspoon garam masala
1 cup yoghurt
1/2 cup of coriander
1/2 cup chopped mint
2 large brown onions thinly sliced
6 tomatoes chopped ( or approx 1 can of tomatoes )
1/2 cup olive or vegetable oil

Soak the rice in water for 30 minutes
The cook for 5-6 minutes only and set aside.

Heat some of the oil in a heavy pot and cook the onions until brown and caramelised approx 15 minutes. Be carful not to let it burn. Set aside.

In the same pot heat some more of the oil and when hot add the cinnamon stick, cardamon pods and peppercorns. Cook for 30 seconds then add the bay leaf  and stir through. Next add the spices, garlic ginger, turmeric and garam masala and lastly the tomato . Continue to cook scraping the pan and try not to let it burn.
Add the lamb pieces and sauté for 2-3 minutes until meat has browned slightly.  Add only 1/4 of the onion and half the chopped coriander  with 2 1/2 cups water and some salt.
Cover and bring to the boil and cook for 40 minutes or until lamb is nearly cooked. It will be 10-12 minutes if you have a pressure cooker with 2 cups water.

If using a saucepan you may want to stir the lamb from time to time to stop it catching. Add some of the yoghurt after cooking and stir through.

For the final stage pour the remainder of the oil into a large pan with a lid. Spread a little less than half the rice on the bottom of the pan, then a layer of the fried onion, then the lamb mixture on top. Layer with more rice reserving a little for the top, fried onion and then the lamb mixture and the little remaining rice on top. Drizzle a little oil over the top and cover the pan tightly. Simmer on a very low heat for 15 minutes.

When you turn out the dish onto a platter the rice and lamb will combine. Garnish with mint and coriander. Serve with yoghurt or a yoghurt raita ( with cucumber )

Festive Yellow Sri Lankan Rice

Everyone seems to be a little scared of cooking rice. If we do it the old fashioned way in a pot of boiling water, it must be watched. Overcooked rice is really not good. I have many memories of soggy rice from my childhood. Of course now lots of people have rice cookers and microwave rice cookers.
I personally don't have either, but always do it in the microwave, in a casserole dish that can go to the table. A never fail method and if you get distracted it doesn't matter cause it turns itself off.
The water must only come to the joint of your thumb over the rice. This usually means if you have a cup of rice its a cup and half of water, 2 cups of rice 2 and half cups of water.
Place into the microwave for 10 minutes on high, beautiful rice very time. Give it a go.
The other method is the absorption method which many people swear by and its pretty good too.
This is how I cooked this rice, a delicious delicately spiced alternative to plain rice when serving curries. You could add some chopped chicken into it whilst cooking for a complete meal, and toss through some sultanas and toasted almonds at the end just before serving. Serve it with some lamb cutlets or sausages with a salsa for a family meal.
This is probably not the exact method all Sri Lankans use but like all cooks everyone has their own slant on it.

2 cups basmati rice washed and drained thoroughly
Rylstone Olive Oil
1 onion finely sliced
6 cardamon pods
6  black peppercorns
2 cloves
1/2 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 1/2 teaspoons turmeric
2 curry leaves
2 teaspoons salt
375 ml  Carnation light and creamy coconut flavoured evaporated milk which has 92% less saturated fat. Alternatively you can use coconut milk.
1 1/2 cups water

In a large pot with a tight fitting lid, cook the sliced onions in a good splash of olive oil. Cook them until they change colour slightly. Then add cardamon pods, peppercorns, cloves, mustard seeds, cumin seeds and fry for a minute mixing through the onion.
Add some more oil at this stage if your pot is too dry. Add the rice, turmeric salt and curry leaves and fry in the oil coating the rice and spices. Finally add the coconut milk and water and bring to the boil.
Then turn it down to very low and put the lid on tightly. If you feel the lid isn't as tight a it should be put some foil over the top and press down at the sides to stop any air escaping.
Cook for 15 minutes use a timer and don't peek, no lid lifting required !
Take off heat immediately cooked and fork through. Beautiful fluffy spiced rice.