Categories: Main CoursesRice

Lamb Surbiyaan: Surbiyaan Hilib Adhi

Lamb surbiyaan, this is one pot dish both delicious with lamb or goat, toped with raisins, caramelized onions and saffron treads. Serve this dish with vegetables and salad, it is usually served on occasions such as Eid

Use always the best quility basmati rice that you can find for flavour and the texture for a fluffy rice.

Lamb Surbiyaan

2013-08-03 11:55:28

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Ingredients

Caramelized onion and raisins

1/4 cup oil
1 onion, sliced
1/2 cup raisins

Saffron

1/4 cup water
1 teaspoon saffron threads

Boiling the Rice

3 cups basmati rice
5-6 cups of water

The Lamb sauce

2 pounds lamb, medium cut
1 small onion, chopped
2 medium tomatoes, chopped
2 cloves garlic, chopped
1-2 tablespoons coriander/cilantro leaves
2 teaspoons coriander powder
2 teaspoons cumin powder
1-2 teaspoons paprika or a cayenne pepper
2-4 tablespoons oil (use the left over from the caramelized onions)
5 cardamom pods cracked
2 cinnamon sticks
2 tablespoons lemon juice

Directions

Caramelized onion and raisins

Heat the oil over medium heat, add the onion and fry until nice and brown.
Add the raisins and cook until they puff up.
Drain on a kitchen paper
Keep this a side we will, add this mixture over rice.

Soak the Saffron

In a small bowl add the saffron pour hot water into the bowl.
let is soak for 4- 20 minutes

Boiling the Rice

Start boiling the water in a sauce pan .
when boiled, add the rice and salt to sate.
Cook about 4 minutes
depending on your heat the rice should be cooked half way
use your hand to test it, break the rice grain in your hand.
Drain the rice in a colander and let it cool until needed.

Cooking the lamb

In a large pot fry the lamb with the oil until brown both sides
Add onions saute until brown
add cardamom, cinnamon sticks, lemon juice, then add garlic add tomatoes, spices and cilantro
Mix this together until combined then cook for 3 minutes until fragrant, add the 1/2 cup of water
Let it simmer while covered on a medium heat until boil and then lower the heat for 10- 15 minutes.
Now we need the boiled rice add it to the lamb sauce, scrape the top evenly.
Add the caramelized onion and raisins.
Add the saffron water
cover the pot and cook on a medium heat until boil, then reduced the heat on a simmer.
The bottom of the pan will be dry and there will be no water left make sure not to burn the bottom.
The rice should be fluffy.