Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Lamb Biryani
HOT LUNCH RECIPE WAGON: Lamb Biryani
Biryani are always prepared with basmati rice from India or Pakistan, which retains its shape when cooked. A meal in itself, this dish takes a little more time and practice than most, but it I worth the effort.
4 tablespoons butter or ghee
Heaped 1 cup pain yogurt, whisked
2 inch piece ginger root , peeled and grated
½ teaspoon salt
¼ teaspoon chili powder
18 ounces boneless stewing lamb-chopped
15 to 20 saffron strands, soaked in tablespoon milk
1 teaspoon garam masala
1 recipe quantity plain basmati rice
Melt
4 tablespoons of the butter or ghee in a large saucepan with a tight fitting lid over medium heat, Stir in the yogurt, ginger, salt and chili powder. Add the lamb and cook, stirring frequently, 5 minutes.
Bring
2 cups water to a boil while the lamb is cooking. Pour the boiling water into the pan, cover and simmer 45 to 50 minutes until the meat is tender.
Stir
the saffron flavored milk and garam masala into the lamb.
Simmer
the lamb, uncovered, 5 to 7 minutes longer until most of the water evaporates and you are left with a runny sauce.
Preheat
the oven to 350 degrees F and grease the bottom of a large ovenproof casserole with 1 tablespoon of the butter or ghee.
Put
half of the meat in the casserole. Cover with half the cooked rice, then layer with the remaining lamb and rice. Dot the remaining 1 tablespoon butter or ghee over the top.
Cover
the casserole and bake 20 to 25 minutes until all the liquid is absorbed and the ingredients are hot. Pack warm in a heated lunch tote for lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF