Lamb Biryani

Here are step-by-step photos for this yummy Indian dish made with fresh local ingredients.

 

Chop the lamb and fry in butter or ghee.

Boil a couple of handfuls of whole almonds (5 minutes).

Blend together a couple of chopped onions, fresh ginger, and garlic. Fry for several minutes.

Add ground spices - coriander, cumin, cloves, cardamom, cinnamon - plus a pinch of tumeric.

Remove skins from almonds and grind about half of them. Put aside the remaining whole almonds for later.

Smash any remaining whole almond with a mortar and pestle.

Add ground almonds to your curry paste.

Add a jar of yummy local yogurt (qatıq).

Stir and cook on low heat.

Once it looks like this the yogurt will not separate and you can raise the heat.

Add the lamb.

Stir.

Let it cook for 15 minutes. You can take a break!

It's bubbling away now. Turn down the heat and let cook for an hour.

Meanwhile, wash and drain 2 cups of yumru rice (literally circular or pudgy) - a very delicious rice.

Briefly roast saffron strands in a dry pan. I've added more than usual here.

Pound the roasted saffron threads.

Add a bit of milk and let rest.

Azerbaijan produces its own brand of ghee - use it for frying.

Fry the remaining whole almonds.

Halve and slice two onions and fry until carmelized.

Put carmelized onions aside for later.

Fry some golden raisins.

When they puff up, remove from heat.

Set aside for later.

Bring lots of water to a boil and add the rice. Boil for 6 minutes.

Place the reduced lamb mixture in a crock pot.

Drain the parboiled rice.

Create a well in the middle of the rice.

Add the fried almonds, raisins, and onions to the well and the top of the rice.

Add some butter.

Drizzle the saffron milk over the rice.

Into a 200 degree oven for one hour.

Hard-boil a few eggs.

Use another jar of yogurt to make a raita.

This raita has grated cucumber and carrot; chopped garlic, mint, and coriander; juice of one lemon; squeeze of honey; salt.

When the biryani is done, transfer to a serving tray (mixing all ingredients together). Garnish with halved eggs and fresh coriander.

Nuş olsun!