Update on COVID-19 preparedness
Prepared With
Ingredients
Lamb:
- 2 lb Crescent Foods Boneless Lamb Stew
- 4.5 cup Greek yogurt
- 1 can tomato paste (6 oz)
- 4 tsp palau spice mix
- 2 tsp salt
- 1.5 tsp coriander
- 1 tsp minced garlic
- 1 tsp grated ginger
- 2 tbsp finely minced fresh cilantro
- 4 cups grated carrots (4-5medium carrots)
- ½ large onion = 1 cup diced onion
- 3 cups diced tomatoes (3large, or 4 medium tomatoes)
- ½ cup oil
Rice:
- 2.5 cup rice
- Pinch of saffron or food coloring
- 1 cup oil
- 1 large onion
Method
- Wash your lamb and cut it into stew-sized chunks. Other types of meat can be used (beef, chicken, or lamb) though bone-in lamb will be most flavorful and tender
- Wash, peel and grate your carrots
- Peel, wash and dice your onion
- Wash, peel, and grate your fresh ginger.
- Wash and chop a handful of fresh cilantro leaves until you have the desired amount. You may use a mortar and pestle to grind it even finer
- Wash and dice your tomatoes into large chunks. More firm tomatoes, such as tomatoes on the vine, work best
- Combine in a large bowl: lamb, yogurt, tomato paste, Palau spice, salt, coriander, garlic, ginger, cilantro, grated carrots, onion, and tomatoes
- Mix your meat with its ingredients very well, until all are evenly mixed. Marinate ideally overnight, or at a minimum of 2 hours.
- While your meat is marinating, let’s parboil the rice. Wash and soak and your rice in a hot water bath for 1 hour. Drain the water.
- Fill a large pot with boiling water and a heavy pinch of salt. Add your drained rice. Allow it to boil for 6-8 minutes until the rice is al dente, such that when pinched it feels firm on the outside and a bit soft on the inside.
- Drain your rice into a colander. Rinse with cold water thoroughly and set aside
- Peel, wash, and cut your onion into large rings by dicing across the body of the entire onion. Add these into a pot with oil on high heat, stirring gently occasionally until golden brown.
- In a small bowl, add a pinch of saffron (or powdered orange food dye). Add ½cup of boiling water. Allow it to steep for 20-30 minutes.
- In a large pot for rice, begin layering your rice. Start with a spoonful of rice from the oil of the onions, then add one short layer of rice. Sprinkle with a spoonful of your colored saffron water, going in a small line across some of the rice. Top with some of the fried onions, and a spoonful of onion oil over top the rice.
- Repeat by adding another layer of rice, adding saffron water, fried onions, and onion oil. Repeat this step until you have one final top layer of rice remaining.
- For the top layer of rice, only add saffron water and onion oil.
- If baking in the oven, heat your oven to 400 degrees F. Place in a pot with an oven-safe lid into oven. After 15 minutes, reduce the heat of your oven to 350 degreesF for the remaining 10 minutes
- Alternatively, you may cook the rice on the stovetop. Add ¼ of water to your pot of rice. Using a spatula, create 3-4 holes with the long end of the spatula in your rice, placing the spatula in the pot so it touches the bottom, and moving it gently to create a ½ inch wide hole. Cover your pot’s lid with a kitchen towel, and place it tightly on your pot.
- Cook on high heat for 5 minutes, lowering the heat to medium-low for 5 minutes, and low heat for a final 20 minutes. Do not open it during the cooking as it will ruin the steaming of your rice.
- While your rice cooks, let’s cook the lamb. Add oil to a large pot, and add in the contents of your marinated lamb. Turn on heat to medium-low, covering with lid, and stirring occasionally every 4-5 minutes. Cook on medium-low for 30minutes, then turn the temperature of the pot down to low to cook for an additional 30minutes, continuing to stir occasionally. After this hour of cooking your lamb is complete.
- Traditionally Swahili biryani is served by layering the meat on a platter, with a bed of rice over top. If you’re cooking a larger amount, you may do multiple layers of meat then rice and meat then rice. Alternatively, you may mix your meat sauce with the rice gently until well incorporated. Serve with a dollop of yogurt on the side of your plate to enjoy!
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