Supercook; a blast from the past

"Supercook" was a part work collection from the 1970's, a bit ahead of it's time as many of the ingredients were not available locally at the time. Fresh ginger ? cardamom pods ? cumin seeds ? commonplace now but in the 70's in the north east of england, pretty much unheard of.

However, I have made many of the recipes and today it's this one...

Biryani

Described in the Supercook as "a North Indian dish of Moghul origin, Biryani is a fragrant mixture of meat, spices, nuts and saffron rice.  The traditional meat in Biryani is lamb, but today prawns, chicken or other meats are used by Indian cooks. It is a main dish, the quantity of lamb being double that of the rice, and so it may be served alone with a yogurt salad or as part of a much larger and elaborate meal, consisting of other meat and vegetable dishes with chutneys and pickles".

For 6 servings:

8 tbsp clarified butter or cooking oil
2 garlic cloves, crushed
1" piece fresh ginger, peeled and finely chopped
1/4 tsp cayenne pepper
1 & 1/2 tsp cumin seeds
2lb (900g) lean lamb boned and cut into 1" cubes
4" piece cinnamon stick
10 cloves
8 peppercorns
1 tsp cardamom seeds
10fl oz (300ml) yogurt
2 tsp salt
1lb (450g)basmati rice, washed and soaked in cold water for 30 mins and drained
1/2 tsp saffron threads soaked in 2 tbsp boiling water for 10 mins
2 onions, thinly sliced
1 & 1/2 oz (40g) almonds, blanched & slivered
1 &/2 oz (40g) pistachio nuts
2 oz (60g) sultanas or raisins

In a large pan, heat 4 tbsp clarified butter or oil over moderate heat.

Add the garlic, ginger, cayenne pepper and cumin seeds to the pan.  Fry for 3 mins.  Raise the heat, add the lamb cubes and fry well for 10-15 mins or until the meat is lightly browned on all sides.  Stir in the cinnamon, cloves, peppercorns, cardamom, yogurt and 1 tsp salt.  Mix well and add 5 fl oz (150ml) water.  Bring the mixture to the boil.  Lower the heat and simmer for 35 mins or until the lamb is tender.

Fill a large pan with boiling water and add the remaining salt.  When it is boiling, add the drained rice.  Boil briskly for 1 1/2 minutes.  Drain and set aside.

Preheat oven to 180'C/350'F/Gas 4

Put 1 tbsp clarified butter or oil into a large ovenproof casserole dish.  Put 1/3rd of the par-boiled rice in the bottom.  Sprinkle 1/3rd saffron water over it. Now add 1/3rd lamb cubes. Put in another 1/3rd rice and again sprinkle with 1/3 rd saffron water. Put the remaining lamb on top. Finish with the remaining rice, the remaining saffron water and any liquid left from cooking the lamb.  Cover well, place in the oven and cook for 20-30  minutes until the rice is cooked and has absorbed all the liquid.

In a small frying pan, heat 3tbsp clarified butter or oil over high heat. Add the onions, lower the heat to moderate and, stirring frequently, fry for 10 mins, or until they are golden brown. Remove with a slotted spoon and set aside on kitchen paper to drain.

Add the almonds, pistachios and sultanas or raisins to the pan.  Fry gently or 3 minutes until the nuts are lightly brown.  Remove from heat.

Pile the rice and lamb on a large, heated serving dish and sprinkle with the onions, nuts and sultanas or raisins.

Enjoy.

Raita

I make this my mixing natural yogurt with chopped cucumber and fresh mint or mint sauce if I have no fresh mint.

Notes.

You can add fresh chopped chilli with the garlic and ginger.
Nice garnished with fresh coriander, sliced tomato and hard boiled egg.