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
Historians have proved the existence of recipes back into the far past, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, mostly, these old cookbooks were just simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, something that is very familiar to us today. Aspicius describes how the Roman chefs were skilled in the use of many spices, including a few that are still present in modern kitchens like bay, rue and parsley. Later on, in the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, including basil and rosemary. These new foods and spices led to an increase in books on cooking, some of which still exist in private libraries. Over the succeeding few centuries, the wealthy families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes to allow everyone to enjoy them. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Or Lamb Biryani recipe.
