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the appetizer:

Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals by Bruce Weinstein and Mark Scarbrough, includes recipes like Biryani (Basic Recipe); Lamb Biryani; and Chicken Biryani.

Cookbook

 

Lamb Biryani

Makes 8 servings

 

Note: Basic instructions for biryanis are shown in Biryani. The Cooking Know-How book includes recipes for eight different biryanis.

 
Recipe: Lamb Biryani
Lamb Biryani
1. Cook
  • 3 cups white basmati rice
2. Heat
  • 2 Tbs canola oil
3. Add and soften
  • 1 large yellow onion, chopped
  • 1 large tomato, chopped
  • 2 garlic cloves, minced
  • 2 Tbs minced peeled fresh ginger
4. Add and cook
  • 1 medium green bell pepper, seeded and chopped
  • 6 ounces chopped broccoli florets (do not use frozen)
5. Stir in
  • 2 Tbs spice mixture for lamb or garam masala
  • 1/2 tsp ground black pepper
6. Add, cover, and simmer
  • 2 pounds lamb stew meat, cubed
  • 1/4 cup plain yogurt
  • 2 Tbs lime juice
7. Stir in—then season with salt
  • 1/2 cup toasted sliced or slivered almonds
  • 1/2 cup chopped golden raisins
  • 3 Tbs minced mint
8. Preheat the oven; layer, cover, and bake
  • 30 minutes
 
 
  • from:
    Cooking Know-How:
    Be a Better Cook with Hundreds of Easy Techniques,
    Step-by-Step Photos, and Ideas for Over 500 Great Meals
  • by Bruce Weinstein and Mark Scarbrough
  • Wiley 2009
  • Hardcover; $34.95; 416 pages
  • ISBN-10: 0470180803
  • ISBN-13: 978-0-470-18080-81
  • Recipe reprinted by permission.

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This page created July 2009


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