Bangladeshi Lamb with Rice  Bangladeshi Lamb with Rice 13051 bangladeshi lamb with rice

Bangladeshi Lamb with Rice

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recipe image  Bangladeshi Lamb with Rice e38c6a29a32aaf44be5988bd163d6db4 l

Despite the lengthy list of directions that is mainly straight forward to possess – give it a mosey.

By Reena Pastakia

Bangladeshi Lamb with Rice  Bangladeshi Lamb with Rice svg 3E


Despite the lengthy list of directions that is mainly straight forward to possess – give it a mosey.

  • Creator: Reena Pastakia
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Complete Time: 2 hours
  • Yield: 8 1x
  • 1 kilogram lamb – reduce back into medium sized gadgets
  • 2 enormous onions
  • 175 grams unsalted butter
  • 4 medium cinnamon sticks
  • 10 green cardamons
  • 1 heaped tablespoon total murky peppercorns
  • 10 cloves
  • 0.5 tablespoon cumin seeds
  • 3 murky cardamons
  • Pinch of grated nutmeg
  • Pinch of ground mace
  • 5 teaspoons coriander-cumin powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons chilli powder
  • 375 grams pure yoghurt (no longer Greek model, no longer paunchy-free)
  • 150 millilitres kewra water
  • 3 cloves garlic – peeled and finely chopped
  • 35 grams root ginger – peeled and finely chopped
  • 1 gram saffron
  • 2 tablespoons light tasting vegetable oil
  • 20 runt one potatoes – washed
  • 500 grams pitted prunes
  • 8 green chillies – washed
  • 300 grams rice
  • 1.5 tablespoons salt

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  1. Wash the meat and mosey away for an hour to drain thoroughly.
  2. In the meantime finely slice the onions.
  3. Melt 25 grams of the butter in a pan and fry the onions on a lowish warmth till brown and caramelised. Wait and see, this can even obtain a whereas.
  4. Now add the cinnamon, green cardamons, murky peppercorns, cloves, cumin seeds and murky cardamons to the onions. Disappear smartly and let them cook dinner for another 2-3 minutes.
  5. In a really enormous pan (let’s name it the “biryani pan”) add the nutmeg, ground mace, coriander-cumin powder, turmeric, chilli powder, yogurt, 100 millilitres of the kewra water, garlic, ginger, the extensive majority of the saffron (mosey away a worthwhile pinch to 1 facet) and two tablespoons vegetable oil. Disappear smartly to come by a paste.
  6. Add the onion and total spice combination to the pan and lope all all over again.
  7. Dry the lamb with kitchen roll and and add to the yogurt, onion and spice combination. Disappear smartly and then quilt the pan. Proceed to marinade for just a few hours or in a single day.
  8. When you are in a position to enact cooking the biryani, parboil the potatoes for ten minutes.
  9. In the meantime add 150g butter to the contents of the biryani pan, quilt and launch to cook dinner on a excessive warmth stirring on a peculiar basis to prevent burning.
  10. After 10 minutes, flip the warmth on the biryani pan to low. Drain the par boiled potatoes and add them to the biryani pan on the side of the prunes and chillis. Disappear, quilt the pan and mosey away to cook dinner for Forty five minutes.
  11. In the meantime, in a glass bowl, infuse the last 50 millilitres of kewra water with the rest of the saffron.
  12. Subsequent par-boil the rice. It is a ways going to quiet come by a minute crunch to it. Save of dwelling to 1 facet. Whilst you obtain to come by detailed directions then regulate to the bulleted steps below.
  13. Soak the rice in a microwaveable bowl for 20 minutes. The bowl desires to be at least four cases the depth of the rice to provide the rice room to magnify and cook dinner.
  14. You might possibly well well presumably also gain that the water has grew to alter into a cloudy white color. This is the starch from the rice. Drain away the water.
  15. Cowl the rice with water all all over again. Disappear the rice and appreciate because the water turns white all all over again. Drain instantly and then repeat this step an additional two cases. The water will quiet be turning cloudy as there is quiet starch in the rice but you come by removed a enormous quantity of it. You attain need some starch in the rice to pause it disintegrating.
  16. Now add passable water in the bowl to quilt the rice by approximately 1 cm. Save of dwelling the bowl in the microwave and cook dinner on the very nice setting for 10 minutes.
  17. Now make a choice the bowl from the microwave. Plenty of the water have to come by boiled off and the rice have to come by began to magnify. At this point the feel of the rice desires to be moderately damp and come by a minute crunch have to you taste it. If it is miles terribly undercooked, return to the microwave for moderately longer. Save of dwelling to 1 facet.
  18. After the Forty five minutes is up add the salt to the meat and lope smartly. Oil have to come by risen to the skin of the meat and it desires to be pretty tender but no longer entirely cooked. Handle conclude away from the warmth and mosey away for five minutes.
  19. Now add a third of the rice on top of the meat combination. Truly pack it down tight – the steam that will rise via the meat will enact cooking the rice but you don’t need too famous of a hole between the grains. Form no longer mix the rice in with the meat combination.
  20. After adding the principle layer of rice, drip one of the most crucial kewra-saffron infusion across the rice. This adds every flavour and color.
  21. Add the rice in an additional two layers with the kewra-saffron infusion in between. Forever be certain that the rice is tightly packed.
  22. Add a portion of foil over the tip of the pan and then build the lid on top of that. This have to pause any steam escaping from the pan.
  23. Return the pan to a really excessive warmth, for five minutes.
  24. Then flip the pan appropriate down to a low warmth and cook dinner for Half-hour.
  25. Handle conclude away from the warmth and roughly mix the meat and rice. The color of the rice desires to be rather uneven – white in areas, yellow in others, brown in areas where the meat has blended.
  26. Benefit.

Bangladeshi Lamb with Rice svg 3E

Reena Pastakia

Reena grew up thinking Indian cooking became once a uncomfortable artwork where the quantities of spices required in every dish come by been innately known to a selected few. It became once easiest after she married an Englishman with a voracious appetite for Indian food that she started phoning house for cooking guidelines. She started her blog ( in an strive to converse her family’s recipes and possess Indian cooking accessible to all.

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