Connie’s notes
Indian cuisine is one of the most, if the the most, complex in the world. The sheer amount of spices that go into a dish is staggering. And that’s what intimidates most non-Indian cooks. Where does one source all those spices?
In the age of the internet and online shopping, Indian spices are much easier to find. Armed with the correct ingredients, it feels less daunting to venture into the unfamiliar.
But the authentic way (or ways, because I have learned that there are two) of cooking authentic biryani is another matter. And there are proper cooking equipment to make it.
So, I thought I’d take all the right ingredients and cook a biryani-inspired lamb and rice cassrole using regular cooking equipment — a wok and a stove.
Ingredients
- ¾ kilo meaty lamb with some bones for better flavor, cut into one-inch cubes
Marinade
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander seeds
- ¼ teaspoon ground cumin
- 1 cup yogurt
Casserole
- 4 to 6 tablespoons ghee (clarified butter) or butter
- 1 handful mint leaves roughly chopped
- 1 handful cilantro (stems, roots and leaves), roughly chopped
- 3 to 4 cloves
- 3 to 4 cardamom pods peeled
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 star anise
- 1 onion finely chopped
- 2 cloves garlic finely minced
- 2 cups long-grain rice soaked in water for several hours then drained
- 1 cup yogurt
- ½ to ¾ chicken broth
- juice of two limes or lemons
- 1 carrot diced
- 1 cup sweet peas
- salt to taste
- torn cilantro leaves to garnish
- toasted chopped cashew nuts to garnish
Instructions
- Place the meat in a bowl. Season with all the marinating ingredients. Leave to marinate for at least an hour.
- Heat half of the ghee or butter in a pan. Cook the mint leaves and cilantro until softened, about two minutes. Set aside.
- In an oil-free pan, toast the cloves, cardamon, fennel seeds, star anise and coriander seeds until nutty in aroma. Cool a bit then grind (use a mortar and pestle or a mini food processor) until sandy.
- Heat the remaining half of the ghee or butter. Saute the ground spices with the onion and garlic.
- Add the long-grain rice and stir to coat each piece with oil.
- Pour in the yogurt, half cup of chicken broth and the lime or lemon juice. Sprinkle with salt (how much depends on how well-seasoned the broth is).
- Scoop out about half of the rice. Scatter the carrot and peas over the rice in the pan, followed by the mint leaves and cilantro. Cover with the rice that had been scooped out.
- Scatter the meat — with the marinade — on top of the second layer of rice.
- Cover tightly and cook over medium-low heat for 45 minutes to an hour. No peeking.
- After 45 minutes, remove the lid and test the rice and meat for doneness. If longer cooking is needed and the liquids have dried out, pour in the remaining quarter cup of broth, replace the cover and cook for another 15 minutes.
- Stir lightly when done to separate the rice grains.
- Garnish with cilantro and toasted cashew nuts before serving.
Japanese potato salad
