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Food Adventure # 13 - Lamb Kibbeh and Charmoula Biryani

Food Adventure # 13 - Lamb Kibbeh and Charmoula Biryani

Course:

Products: Hand Blenders, Food Adventure, Blenders, Toaster Ovens

Ingredients:

  • 4 Lamb Kibbeh
  • 300gm Basmati Rice, cooked
  • 15gm Butter
  • 15ml Olive Oil
  • 2gm Bay Leaves
  • 5gm Cinnamon Stick
  • 5gm Cardamom, crushed
  • 100gm Onion, sliced
  • 5gm Salt
  • 5gm Cumin Powder
  • 8gm Mint Leaves, chopped
  • 20gm Sliced Onions, golden fried
  • 5gm Green Chillies, slit
  • 10gm Coriander Leaves, chopped
  • 50gm Charmoula Paste

        Lamb Kibbeh

  • 400gm Lamb Kibbeh
  • 10gm Paprika Powder
  • 20gm Onion, chopped
  • 5gm Mint Leaves, chopped
  • 2gm Pine Nuts, roasted
  • 30gm Bulgur Wheat 
  • 5gm Broth Powder
  • 5gm Parsley, chopped
  • 2gm Black Peppercorns, crushed
  • 5gm Cumin Powder
  • 3gm Cinnamon Powder
  • 5gm Salt
  • 10gm Garlic Paste

        Charmoula Paste

  • 20gm Green Chillies, whole
  • 20gm Coriander Leaves, chopped
  • 20gm Parsley, chopped
  • 15gm Onion, chopped
  • 15gm Garlic Clove  
  • 10ml Lemon Juice
  • 25ml Olive Oil

Directions:

  • Take a medium bowl. Soak the bulgur wheat in cold water for an hour. Once soaked, drain well and keep aside.
  • Take lamb mince. Add the parsley, mint leaves, onion, soaked bulgur wheat, paprika powder, salt, crushed black peppercorns, cumin powder, cinnamon powder, broth powder and garlic paste.
  • Make small conical shapes (walnut-sized balls) stuffed with chopped pine nuts and fry them. Keep aside.

        Charmoula Paste  

  • Take green chillies, coriander leaves, parsley, onion, garlic clove and blend them to a paste. Add lemon juice and olive oil to it.

        Assembling the Biryani

  • Take the boiled basmati rice. Arrange it in a pan with lamb kibbeh, charmoula paste, and chopped mint, slit green chillies, chopped coriander leaves,
  • bay leaves and golden-fried onions. Season it with crushed cardamom, cumin powder and salt alternatively. Once up to three layers are done,
  • place butter slice on top and drizzle olive oil over it.
  • Now bake it in OTG by covering it with aluminum foil for 10 minutes at 180 degree Celsius.