Family Meal, Fit for Company
Calling this a biryani may upset devotees of authentic Indian cooking, because this recipe is not prepared like the traditional version. The dish is usually made from scratch by layering partially cooked basmati rice with cooked meat in a pot. The pot is then sealed and the ingredients slowly steamed until the rice is tender. But my recipe,
in which the cooked lamb and rice are simply stirred together in a pot, is a very delicious way to use leftover curried meat to produce a quick and satisfying dish. The key is to have sufficient liquid to adequately cook the rice. My ratio is 1½ cups liquid for each 1 cup rice.
Serves 4 to 6
INGREDIENTS:
- 2 cups basmati rice
- 2 tablespoons ghee or butter (see Cook’s Notes)
- 3 cups thinly sliced onions
- 2 cups ⅜-inch diced peeled carrots
- 1 tablespoon Bruce’s Curry Powder
- ½ teaspoon saffron threads
- Salt and freshly ground black pepper
- 3 cups liquid (leftover sauce from Pakistani Feast-Day Lamb [[>]] plus canned low-sodium chicken broth as needed)
- 1 cup diced dried apricots
- 1 cup raisins
- 2 cups diced lamb from Pakistani Feast-Day Lamb
- ½ cup roasted almonds
INSTRUCTIONS:
- Place the rice in a strainer and wash well with cold water. Set aside.
- Melt the ghee in a large Dutch oven over medium heat. Add the onions and carrots, cover, and cook until browned, stirring occasionally, about 15 minutes. Stir in the curry powder and saffron until the vegetables are well coated. Stir in the rice and season to taste with salt and pepper. Add the liquid, apricots, and raisins. Bring to a boil, reduce the heat to a simmer, cover, and cook for 15 minutes. Add the lamb, cover, and cook for 5 to 10 minutes more, or until the rice is tender. Season to taste with salt and pepper. Mound on a large platter, sprinkle with the almonds, and serve.
COOK’S NOTES:
- Ghee is Indian clarified butter. It is cooked slightly longer than regular clarified butter, so the milk solids brown, adding a nutty flavor to the butter. It can be purchased in Indian markets (or see Sources).
- Instead of Pakistani Feast-Day Lamb, you can substitute leftover West Indian Goat Curry or any braise or stew that yields 2 cups cooked meat and 3 cups sauce.
