Name: Bangladeshi Lamb With Rice Recipe
Total time: 60 min
Yield: 8
Cuisine: Mughlai

Protein

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Fiber

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Despite the long list of instructions this is really simple to make-give it a go.

How to make Bangladeshi Lamb With Rice Recipe

Reena Pastakia

Crawler

Mughlai

<p>Despite the long list of instructions this is really simple to make-give it a go.</p>

Non Vegetarian

Lamb - cut into medium sized pieces

Large Onions

Unsalted butter

Medium cinnamon

Green cardamons

Heapedwhole black peppercorns

Cloves

Cumin seeds

Black cardamons

Grated nutmeg

Ground mace

Coriander-cumin powder

Turmeric powder

Chilli Powder

Natural yoghurt

Millilitres kewra water

Cloves garlicpeeled and finely chopped

Root gingerpeeled and finely chopped

Gram saffron

Light tasting vegetable oil

Baby potatoeswashed

Pitted prunes

Green chillieswashed

Rice

Wash the meat and leave for an hour to drain thoroughly. 

step 1

step 2

Melt 25 grams of the butter in a pan and fry the onions on a lowish heat until brown and caramelised. Be patient, this may take a while. 

step 3

Now add the cinnamon, green cardamons, black peppercorns, cloves, cumin seeds and black cardamons to the onions. Stir well and let them cook for a further 2-3 minutes. 

step 4

In a very large pan (let's call it the "biryani pan") add the nutmeg, ground mace, coriander-cumin powder, turmeric, chilli powder, yogurt, 100 millilitres of the kewra water, garlic, ginger, the majority of the saffron (leave a generous pinch to one side) and two tablespoons vegetable oil. Stir well to create a paste. 

step 5

Add the onion and whole spice mixture to the pan and stir again. 

step 6

Dry the lamb with kitchen roll and and add to the yogurt, onion and spice mixture. Stir well and then cover the pan. Leave to marinade for a few hours or overnight. 

step 7

When you are ready to finish cooking the biryani, parboil the potatoes for ten minutes. 

step 8

Meanwhile add 150g butter to the contents of the biryani pan, cover and start to cook on a high heat stirring regularly to prevent burning. 

step 9

After 10 minutes, turn the heat on the biryani pan to low. Drain the par boiled potatoes and add them to the biryani pan along with the prunes and chillis. Stir, cover the pan and leave to cook for 45 minutes. 

step 10

Meanwhile, in a glass bowl, infuse the remaining 50 millilitres of kewra water with the rest of the saffron. 

step 11

Next par-boil the rice. It should still have a slight crunch to it. Set to one side. In case you want detailed instructions then follow the bulleted steps below. 

step 12

Soak the rice in a microwaveable bowl for 20 minutes. The bowl should be at least four times the depth of the rice to give the rice room to expand and cook. 

step 13

You will notice that the water has turned a cloudy white colour. This is the starch from the rice. Drain away the water. 

step 14

Cover the rice with water again. Stir the rice and watch as the water turns white again. Drain immediately and then repeat this step a further two times. The water will still be turning cloudy as there is still starch in the rice but you will have removed a large amount of it. You do need some starch in the rice to stop it disintegrating. 

step 15

Now add enough water in the bowl to cover the rice by approximately 1 cm. Place the bowl in the microwave and cook on the highest setting for 10 minutes. 

step 16

Now remove the bowl from the microwave. Most of the water should have boiled off and the rice should have started to expand. At this point the texture of the rice should be slightly damp and have a slight crunch when you taste it. If it is very undercooked, return to the microwave for a little longer. Set to one side. 

step 17

After the 45 minutes is up add the salt to the meat and stir well. Oil should have risen to the surface of the meat and it should be fairly tender but not completely cooked. Remove from the heat and leave for 5 minutes. 

step 18

Now add a third of the rice on top of the meat mixture. Really pack it down tight  the steam that will rise through the meat will finish cooking the rice but you dont want too much of a gap between the grains. Do not mix the rice in with the meat mixture. 

step 19

After adding the first layer of rice, drip some of the kewra-saffron infusion around the rice. This adds both flavour and colour. 

step 20

Add the rice in a further two layers with the kewra-saffron infusion in between. Always ensure that the rice is tightly packed. 

step 21

Add a piece of foil over the top of the pan and then put the lid on top of that. This should stop any steam escaping from the pan. 

step 22

Return the pan to a very high heat, for five minutes. 

step 23

Then turn the pan down to a low heat and cook for 30 minutes. 

step 24

Remove from the heat and roughly mix the meat and rice. The colour of the rice should be quite uneven  white in places, yellow in others, brown in places where the meat has mixed. 

Bangladeshi Lamb With Rice Recipe

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Ingredients for Bangladeshi Lamb With Rice Recipe

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Vitamins & Minerals