Chef Ragini Dey Lamb biryani with kashmiri style sticky ribs
- Prep time 30Min
- Cook time 2Hr
- Technique
- Meat Lamb
- Cut Shoulder
- Serves 8
A flavourful lamb biryani made with tender lamb cooked in aromatic spices, paired with kashmiri style sticky ribs, garnished with eggs, fried nuts, and sultanas.
Ingredients
Lamb:
- 900g lamb shoulder, cubed
- 60ml ghee or mustard oil
- 6 green cardamom pods
- 4 black cardamom pods
- ½ teaspoon whole mace
- 5cm cinnamon stick
- 4 green chillies, split
- 2 tablespoons ginger and garlic paste
- 240g yogurt
- Pinch of salt
Rice:
- 450g basmati rice, rinsed
- 60g ghee
- Salt to taste
- 1 tablespoon saffron threads, dissolved in lukewarm milk
- 1 teaspoon turmeric
Ribs:
- 4 lamb riblets (2 sets)
- 1 tablespoon garlic paste
- Salt to taste
- 2 teaspoons ginger powder
- 6 cloves
- 6 black cardamom pods
- 2 teaspoons turmeric
- 480g ghee Water
Method
For the lamb:
- To cook the lamb and stock, heat the mustard oil or ghee, add the whole spices and chilies, then the ginger and garlic.
- Add the lamb, yogurt and salt.
- Add water to cover the meat and simmer with the lid on until tender (about one hour).
For the Rice:
- In a separate large saucepan heat the ghee, add whole spices and chilies and the washed and drained rice.
- Sauté until the ghee coats each grain of rice.
- Add the lamb and stock, then yogurt, salt and saffron milk.
- Bring to a boil, then reduce heat to minimum and cook covered until almost all the stock has been absorbed.
- Dissolve the turmeric in a little water and pour it in one spot on top of the almost cooked rice.
- Continue cooking until all the moisture is absorbed and the rice is cooked.
For the Ribs:
- In a large saucepan, bring the water to a boil and add the ribs.
- Cook, removing scum, until the water is clear. When the ribs are half done (about 20 minutes) add the garlic.
- After another 10 minutes, add salt and continue cooking until the ribs are soft.
- Drain, cool and soak in cold water.
- Divide the ribs with a sharp knife into 8 pieces.
- Boil the water in which the ribs were soaked.
- Add ribs, salt, ginger and spices.
- Cook until the bones come away easily from the meat.
- Drain and remove all bones.
- In a large frypan, place the rib meat in one layer. P
- our over the ghee.
- Fry until well browned.
- Remove from ghee.
To serve:
- Flavor rice with kewra water* and stir through cooked cubed lamb.
- Garnish with hard boiled egg, fried nuts, sultanas and pan fried rib meat.
* An extract distilled from pandanus flowers and used to flavour meats, drinks, and desserts in India and Southeast Asia. Substitute: Rose water or Kewra essence (more concentrated).
