Ingredients
FOR THE MEAT
2 1/2 lb lamb or chicken
1 tsp coriander powder
1/2 tsp ground cloves
1 tsp cumin powder
1/4 tsp black pepper, ground
1 tsp chili powder (cayenne)
1/2 tsp ground cinnamon
1/2 tsp cardamom powder
1/2 pt yogurt
1 each juice of on lemon
3 cl garlic
1 salt to taste
1 1 fresh ginger (or 1 ts
1 ground ginger)
4 each large onions
8 oz oil (canola preferable)
FOR THE RICE
1 1/2 lb rice
5 each bay leaves
6 each green cardamoms (may
1 substitute
1 black)
10 each whole cloves
4 each small cinnamon sticks
10 each black peppercorns
4 tsp salt
1/2 tsp saffron strands
2 tsp milk
Directions
Wash meat and cut into 1-inch cubes; place in bowl with ground spices,
yogurt, lemon juice, finely chopped garlic and salt. If fresh ginger
is used, chop finely and add to meat. Slice the onions finely and fry
them in the oil until crisp and golden brown. Remove onions and put
two-thirds into the meat mixture..
Soak the rice for one hour before cooking. Fill large pan 3/4 full
with water. Put rice spices and salt into the water and bring to a
boil. Add the rice and remove from heat after six minutes. Drain
thoroughly without rinsing and spread onto a large flat dish to cool.
Mix saffron in hot milk. In a large pan, put in the meat and yogurt
mixture and cover with the rice; pour in the spiced oil from the
onions and the saffron/milk mixture.
Bring to a boil, then put in the oven for 1 hour or more. After 30
minutes, reduce heat. Stir before serving and sprinkle remaining
fried onions top.
Servings: 1 serving
Chicken Or Lamb Biryani Recipe brought to you by Recipe Ideas
Categories: Chicken; Lamb; Meat; Poultry
The History of Recipes
It is possible to read the history of written recipes back into the distant past, certainly as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, generally, these ancient records were just very simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered, according to experts are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents detailing recipes enjoyed by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, main course and afters, something we still use today. He also informs us how the cooks of Roman times made use of a good variety of spices and herbs, including some familiar names for example bay, mint and dill. Later, there are a couple of recipe books which were published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are not about the curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich people of that time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy land, including spices like basil and rosemary. The introduction of these new culinary ideas led to an increase in manuscripts on cooking, most of which still exist in private collections. The arrival of television brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Or Lamb Biryani recipe.
