30
Ingredients
3L
5.5L
LAMB BIRYANI
- quantities for both 3L (4 servings) and 5.5L (6 servings).
Ghee or vegetable oil
25g /1 tbsp
50g/2 tbsp
Basmati rice, washed thoroughly
225g
350g
Whole
cloves
2 3
Onions, peeled, halved and finely sliced
2 medium
2 large
Cloves of garlic, peeled and chopped
2
3
Lamb leg or shoulder, cut into cubes
700g
800g
Black peppercorns
10
12
Root ginger, grated, then juice squeezed
30g
50g
Ground cumin
1 tsp
1½ tsp
Chilli powder
1½ tsp
2¼ tsp
Ground turmeric
¼ tsp
½ tsp
Cardamom pods, crushed, husks removed
3
4
Cinnamon stick
2cm piece
3cm piece
Ground coriander
½ tsp
1 tsp
Whole coriander seeds
½ tbsp
1 tbsp
Bay
leaf
1 2
Tomatoes, fresh, chopped
2
3
Salt
½ tsp
1 tsp
Water
400ml
550ml
WHAT YOU DO
Over a medium heat, warm the ghee or oil in the cooking pot, add the rice and cloves and
cook for about 2 minutes, stirring. Remove the mixture from the pot and set aside.
Fry the onion and garlic in the pot over a medium heat, add the lamb and cook for
5-10 minutes, stirring constantly until all the meat has browned.
Add all the spices, the bay leaf, tomatoes and salt, cook for 3-4 minutes and then pour in the
water. Place the lid on the pot with the pressure regulating valve turned to high and lock the
lid. Turn the heat up high and bring to pressure, then reduce the heat and cook for 15 minutes.
Turn off the heat. Release the pressure using the ‘quick release’ method as described on page
20, remove the lid, add the rice and mix well. Add 300ml water, place the lid back on and bring
back up to pressure, then reduce the heat and cook for 12 more minutes. Take the pot off the
heat, release the pressure, remove the lid and transfer to a warmed serving dish.
TIP:
Delicious served with a cool relish of chopped cucumber, tomato and onion.
Summary of Contents for 18434
Page 1: ...INSTRUCTION BOOKLET Model 18434 PRESSURE COOKERS 3L Model 18435 5 5L ...
Page 38: ...38 ...
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