I was rudely (just kidding) woken up by Dorotas phonecall today. She called me at 1.30 pm. This is getting out of hand. Tomorrow I have to be at the lab teaching at 8.30 am. I'm seriously considering just skipping the night...
So but I got up at 2 or so and made it to the grocery store. I was out of milk, so I HAD to go. It was snowing wide, wide, beautiful snow. Quite lots of it. The cars had a hard time moving on...
And then I decided to make a real dinner for change. Santa (called Sujeeve) sent me a cookbook. And I already chose one out the day I got it. And today it seemed like a good day to make it.
It's called Mutton Biryani Bina's Mian. I made it
a la estonian. That is - I replaced lamb with ground beef (cos I forgot the lamb).
Here's the recipe:
2 cups of basmati rice
1/2 teaspoon saffron threads (I was out, so I skipped it. Otherwise I love saffron in food)
1/4 cup of butter
1 chopped onions
1 inch peeled and chopped ginger
1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon of crushed cardamom seeds (I wasn't too sure how to crush them. So I hit them with the wooden box a few times and called it ready)
1 cinnamon stick
1 pound lamb, cut into 1 inch cubes (I took ground beef, unknown amount)
4 ounces dried apricots halves
4 ounces raisins
2 ounces cashews, slit in half
2 ounces slivered almonds
2 bay leaves
3 teaspoons of salt
2 cups chicken stock
3 tablespoons melted butter
2 ounces pistachio nuts
Rince rice, soak in cold water for 30 min.
Put a little bit of hot water on saffron and soak 10 min.
Melt butter on a skillet, add onions, ginger and garlic. Stir and saute for 5 min or until onions are soft and translucent. Add cumin, coriander, cardamom and cinnamon. Saute/stir for 2 min.
Add lamb cubes, saute for 10 min until they are seared and brown.
Add apricots, raisins, cashews, half of the almonds, bayleaves and 1 tsp salt. Pour in the chicken stock, cover and simmer for 35-40 min until the lamb is tender. Remove from heat, discard the bay leaves and cinnamon stick. Keep warm.
Preheat oven to 350 F.
Bring 3 pints of water to boil. Add some salt and the rice and boil for 2 min. Drain the rice.
Take a large (!) casserole dish. Put some butter on the bottom. Put one third of the rice on the bottom. Sprinkle with saffron water. Cover it with half of the meat/fruit mixture. Add another third of rice. Sprinkle with saffron water. And then the second half of meat/fruit mixture. Then add final layer of rice. Sprinkle with saffron water. Poor the remainder of the juices from the pan over the rice. Sprinkle almonds and pistachios on top.
Put it into the oven and bake until the liquids have been absorbed by the rice - about 30 min. Enjoy!
Of course I didn't realize the amount. I started off as the recipe said. So I ended up with TWO casserole dishes FULL. So my diet is confirmed for the rest of the week. Or I can host a big party.
It turned out really tasty though. I like:)