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Add a photoThis rice/lamb dish is the centerpiece of any grand festive event. This last Xmas my daughter, grand daughter and I also cooked the following for eleven family members. As I go I will be posting recipes for all these dishes plus a suggested preparation and cooking schedule. jBear with me, it may take a few days to get it all done.
XMAS FEAST MENU FROM INDIA
ENTREES
Biryani – A traditional Lamb and Rice casserole prepared for special feast days Throughout India.
Tandoor Chicken – Seasoned chicken pieces, marinated in Yoghurt and typically cooked over charcoal at very high heat in a clay oven called a Tandoor. (We cooked ours on the grill)
VEGETABLES
Saag Paneer -- A highly seasoned spinach, cheese and cream dish served with almosmost all meals in Indian restaurants in the US.
Aloo Gobi -- Seasoned cauliflower and potatoes. Probably the most popular potato dish in India.
Til ke Aloo – Potatoes with sesame and mustards seeds.
ACCOMPANIMENTS
Akhrote ka raita – Yoghurt with walnuts and cilantro. Refreshing accompaniment to lamb and vegetables.
Tamarind Chutney – A great complement to Tandoor Chicken.
Keer ka raita -- A cooling cumber accompaniment to any Indian food.
Chucumber -- Indian cucumber and onion salad.
BREADS
Naan (Purchased form the local grocery and heated before serving)
Papadam (purchased from the grocery and microwaved)
DESSERTS
Baklawa – A honey and nut dessert found throughout India and the Mideast/Mediterranean.
Halwa -- A semolina and nut based dessert also common in India and the Mideast/Mediterranean..
Ingredients
- 2 quarts water
- 1 tbl salt
- 2 C rice
- 1 tsp saffron
- 2 tbl milk
- 3 onions
- 2 tbl garlic paste
- 1 tbl ginger paste
- 5 tbl almond slivers
- 2/3 C water
- 3/4 C olive oil
- 4 tbl Sultana raisins
- 1 1/2 - 2 lbs lamb stew meat.
- 1 C yoghurt
- 2/3 C water
- 1 tsp salt
- 6 cloves
- 1 tsp black peppercorns
- 1 stick cinnamon
- 1/2 tsp cardomon seeds
- 1 tsp toasted cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp nutmeg
- 1/4 tsp red indian pepper (more if you like it spicier)
- 4 qt water
- 1 tbl salt
- 2 tbl ghee
Directions
- Prep:
- I always prep my rice the night before I cook a Biryani. I wash my rice until it runs clear. Put it into a bowl with the salt and water and soak for 2-3 hours. Drain and put in a covered container in the fridge until the next morning when you take it out first thing and allow to return to room temp.
- Warm the milk and put saffron in. Let it soak at least 3 hours.
- Put one onion, 2 tbl almonds, 3 tbl water in the food processor and make a paste. Place in a bowl with the ginger and garlic. Set aside until needed.
- Slice 2 onions into very thin rings.
- Put the raisins and remaining almonds in separate prep bowls.
- Grind the peppercorns, cloves, cinnamon, cardamon, cumin, coriander, and nutmeg. Put in a prep bowl along with the red pepper.
- Put the yoghurt and ghee in separate prep bowls.
- Put the Lamb in a large bowl and get a second bowl ready to hold the browned lamb.
- Cooking:
- Cook the onion rings in 6 tbl oil in a large dutch oven over med-high heat until brown and crispy. Set aside in a bowl lined with paper towels.
- Heat the raisins in the dutch oven about 1 - 1 1/2 min and set aside on paper towels.
- Brown the almonds and set aside on paper towels.
- Brown the lamb without crowding in batches. Hold the browned meat in a separate bowl.
- Add an additional 6-7 tbl oil, turn the heat to medium and brown the onion, almond, garlic, ginger paste.
- Return the meat to the dutch oven.
- Add the yoghurt a little at a time stirring all the while.
- Add salt and water. Stir and simmer, covered over low heat for 30 min.
- Add the spices and cook another 30 min.
- Pre-heat the oven to 300 Degrees
- Uncover, raise the heat back to medium and reduce to about 1 C of thick gravy .
- Spread the meat evenly over the bottom, cover and take off the heat.
- Bring water and salt to a boil, add room temp rice, boil 6-7 min and drain.
- Build a mound of rice on top of the meat in the dutch oven. Make a vent hole in the center of the rice mound. Drizzle the yellow milk around the sides of the rice. Dot the mound with ghee. Sprinkle a couple of tbl browned onions over the whole. Seal with aluminum foil and cover tightly.
- Bake in the oven for one hour.
- I like to serve it on a large platter. Using a wide spatula, I pull out the rice, trying not to disturb the yellow striations on the rice as much as pjossible and place it in the center of the platter. I line the edges of the platter with the meat and sauce. Then sprinkle the remaining browned onions and sultana raisins over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 666g | |
| Recipe makes 12 servings | |
| Calories 374 | |
| Calories from Fat 184 | 49% |
| Total Fat 20.8g | 26% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1434mg | 60% |
| Potassium 318mg | 9% |
| Total Carbs 29.12g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.23g | 1% |
| Protein 17.01g | 27% |
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Comments
March 3, 2011This looks great Jim! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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