Lamb Biryani
Tejal Rao
1649 ratings with an average rating of 4 out of 5 stars
1,649
4 1/2 hours, plus overnight marinating
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In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.
I really wish these recipes would include weights of items like shallots, garlic, lemongrass, etc. The variation in size among shallots and garlic alone makes it very difficult to gauge "10 small shallots".
The thing is, it's all a matter of personal taste, available materials, and how much you feel like chopping. Traditional foods don't generally come with strict measurements, and that's one of the lovely things about them. If you view cooking like a science, you'll miss out on the artistic side! It's not like it will be ruined if you use a little more or a little less shallot. Try it and see what you like.
Kaempferia galangal had me confused. But it is also referred to as kentjoer. And this is a more known name in the Netherlands (and by Indonesians living here) Availlable as a spice powder. It's different from the galanga (or Laos) root that is available fresh in a good toko (indonesian food store) Both are to be used. I am using kentjoer powder and fresh galanga root..
I found everything for this recipe - sourced from a Thai food specialist here in the UK. However, despite all the exotic ingredients, this curry is so bland. Save your time, money and effort and don’t bother.
"Kentjoer" (Kencur) is not the same as galangal. two different rhizomes and very distinct different flavors.
This was pretty good, but a bit mild flavor-wise given the sheer quantity of tasty things that went into it. Hopefully the favor will deepen as the leftovers sit in the fridge. I wasn't able to find salam leaves nor kaempferia galanga in my local spice stores, so I substituted more kaffir leaves and galangal, respectively. Perhaps those mysterious missing ingredients would have contributed disproportionately to the end result?
Before finishing off this dish, I make adjustments to get the balance of consistency and flavor. The picture given is exactly how it should look--not too creamy, not too watery, and, with that surface layer of oil (from the chicken, coconut milk, and initially sauté oil). There's the flavor. For more flavor you can also: (1)Reduce the liquid on a low flame; (2) add 1-2 tbsp of palm sugar (or 2 tsp. of regular sugar). (3) add a chicken cube. Galanga/salam leaves are more subtle than you think.
Kaempferia galangal had me confused. But it is also referred to as kentjoer. And this is a more known name in the Netherlands (and by Indonesians living here) Availlable as a spice powder. It's different from the galanga (or Laos) root that is available fresh in a good toko (indonesian food store) Both are to be used. I am using kentjoer powder and fresh galanga root..
This was lovely despite the fact that I didn't have all of the ingredients. I didn't have the candlenuts, the galangal or the salam leaves. I'm sure it will be even better tomorrow.
I really wish these recipes would include weights of items like shallots, garlic, lemongrass, etc. The variation in size among shallots and garlic alone makes it very difficult to gauge "10 small shallots".
The thing is, it's all a matter of personal taste, available materials, and how much you feel like chopping. Traditional foods don't generally come with strict measurements, and that's one of the lovely things about them. If you view cooking like a science, you'll miss out on the artistic side! It's not like it will be ruined if you use a little more or a little less shallot. Try it and see what you like.
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