Mahmood Rice

Lamb Biryani

Etli Biryani
Cuisine Type
Anatolian Cuisine
Dish Type
Main Course
Main Ingredient
Meat
Cooking Time
60+ minutes
Rice Variety
Sella Basmati Rice
Serving
4-6 People
Cuisine Type
Anatolian Cuisine
Dish Type
Main Course
Main Ingredient
Meat
Cooking Time
60+ minutes
Rice Variety
Sella Basmati Rice
Serving
4-6 People

How to Cook?

Fry the potatoes, carrots, and peas; set aside.
In a pot, heat 2 tbsp butter and 1 tbsp oil; add 4 tbsp vermicelli and 1 espresso cup of pine nuts, sauté until golden.
Add the boiled lamb and sauté briefly.
Add 2 cups of rice; stir in the fried vegetables.
Add salt, pepper, garlic powder, cinnamon, allspice, curry, black pepper, cloves, and 2 cardamoms. Mix the saffron into the meat broth (total 4 cups of liquid) and pour into the pot. Cover and cook for 20 minutes.
In a separate pan, fry peeled almonds and peanuts in butter.
Turn off the heat; let the pilaf rest for 10 minutes, fluff it, garnish, and serve.

Ingredients

For the rice
2 cups Mahmood Basmati rice
4 cups Meat broth
2 tbsp Butter
2 tbsp Olive oil
2 tsp Salt
For the meat sauté
500 g Lean beef
4 cups Water (for boiling meat)
2 tbsp Butter
2 tbsp Olive oil
1 Onion
2 Carrots
1 Red pepper
1 tsp Salt
1 tsp Black pepper
1 tsp Red pepper powder
For garnish
2 tbsp Butter
3 tbsp Almonds
1 tbsp Pistachios
1/2 cup Pine nuts
1/2 cup Pomegranate seeds

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