{"id":10521,"date":"2015-09-25T21:07:49","date_gmt":"2015-09-25T21:07:49","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10521"},"modified":"2024-11-14T23:51:35","modified_gmt":"2024-11-14T23:51:35","slug":"lamb-biryani","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lamb-biryani\/","title":{"rendered":"Lamb Biryani"},"content":{"rendered":"

I had the most exquisite lunch while visiting my family in Beirut! A friend of mine made this amazing biryani \u2013 she knows my love affair with Indian food! A fragrant rice with a hearty combination of spices, meat and potatoes, steamed together. The dish is topped with\u00a0 caramelized onions that add depth and a subtle flavor.A complete meal in itself.<\/p>\n

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There are various types of biryani and I guess almost each state of India has a biryani recipe. Biryani has been introduced to the Middle East by the large Indian diaspora there.<\/p>\n

I bet the dish suits the weather that is moving from the heat of summer to the cool of Autumn. But beware it is a bit time-consuming! I don\u2019t expect you to do this on a busy day! Just keep it for major holidays or special occasions \u2013 but I urge you to do it one day if you haven\u2019t done it before!<\/p>\n

The technique of making the dish is a bit different from any other rice pilaf. You boil the rice in plenty of water for 12 minutes then drain. The rice then will be layered with the stewed spicy meat and fried potatoes, steaming them together and unevenly drizzling the rice with saffron strands soaked in rose water! Absolutely tasty and lots of complex of flavors!<\/em><\/p>\n

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Lamb Biryani<\/h2>\n\n