Emirati Lamb Biryani (spiced rice with lamb)

Recipe No.: E-28

Emirati170 minServes 6

Lamb biryani in the Emirates is made with bone-in lamb, and the rice absorbs its stock; like machboos it is built on bezar and dried lime. It is a dish for Eid and feasts.

Ingredients for Emirati Lamb Biryani

• 1 kgbone-in lamb, cut into medium pieces
• 3 cupsbasmati rice, rinsed and soaked for 30 minutes
• 3onions, thinly sliced
• 5 clovesgarlic and 1 tbsp grated ginger
• 3tomatoes, chopped
• ½ cupplain yogurt
• 2 to 3 tbspbezar
• 3dried black limes (loomi), pierced
• 1 tspturmeric
• 1cinnamon stick, 5 cardamom pods and 3 cloves
• 4 tbspghee (samn) or oil
• A pinch ofsaffron soaked in ¼ cup hot water
• 1Juice of lemon and salt to taste
• ½ bunchcoriander and ½ bunch mint, chopped

Method

1. Fry the onions in the ghee until deep golden and set half aside for garnish.
2. To the rest of the onion in the pot, add the garlic, ginger, cinnamon, cardamom, cloves, bezar and turmeric and stir for 30 seconds.
3. Add the lamb (marinated in lemon and salt) and brown for 8 minutes, then add 3 cups of water, cover and simmer 60 to 75 minutes until the lamb is tender.
4. Add the tomatoes, yogurt, lemon juice, salt and loomi and let the sauce reduce for 10 to 15 minutes.
5. Parboil the rice in salted boiling water for 5 to 6 minutes until about two-thirds done, then drain.
6. Layer the rice over the meat, scatter with fried onions, coriander and mint, pour over the saffron and seal the pot tightly with a cloth under the lid.
7. Cook over very low heat for 30 to 40 minutes, then fluff gently and serve with daqoos and salad.

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