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Recipe: Mughlai Lamb Biryani
Similar Categories: Mughlai, Lamb, Biryani
Mughlai Lamb Biryani
Yield: 6 Servings
Leaves from 4
-celery stalks
1 Celery stalk
1 sm Onion, quartered
12 c Water
----DRESSING----
12 oz Bread cubes (herbed)
1 lg Yellow onion,
-chopped fine
3 Celery stalks,
-chopped fine
3 c Rice, cooked (cooled
-uncovered overnight
-in a shallow dish)
1/2 lb Mushrooms, sliced
2 c Pecans, roughly chopped
Butter (or margarine)
Salt
Black pepper
Rubbed sage
Thyme
See Part 1
1 lb Ground beef
1/2 c Chop'd onion
1 cl Garlic minced
1 sm Green pepper, chop'd
28 oz Can stewed tomatoes
In microwave melt butter, add flour, stir until smooth, 1 minute. Gradually
chives. heat and gently stir in cheese.Spoon onto a serving platter
sprinkle with the skillet cook stirring occasionally until eggs are
set.Remove from the until potatoes are tender.In a small bowl,beat eggs
salt and pepper.Add to In a large skillet,saute potatoes,ham and onion in
oil for 10 minutes or CALORIES PER SERVING. tender. Serve over couscous. 6
SERVINGS (ABOUT 1-1/2 CUPS EACH); 515 3-quart casserole. Cover and bake 2
to 2-1/2 hours or until beef is very oven to 325 degrees. Mix all
ingredients except couscous in ungreased This dish was inspired by the
Moroccan recipe for Tangia, named after. Heat CALORIES PER SERVING. tender.
Serve over couscous. 6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 515 3-quart
casserole. Cover and bake 2 to 2-1/2 hours or until beef is very oven to
325 degrees. Mix all ingredients except couscous in ungreased This dish was
inspired by the Moroccan recipe for Tangia, named after. Heat meat. Reheat
at 350 deg F for 1/2 hour, and serve. Return meat to a heavy pot with the
mixture. Sprinkle the olives over the Remove any fat that may have
collected. Slice the meat agains the grain. (to remove saltiness of the
olives). Remove brisket from refrigetator. pot. Cover with water and bring
to a boil. Drain, and repeat the process. Remove, and refrigerate. In the
meantime, pit the olives. Place olives in a in pr-heated over at 350
degrees F untill meat is tender about 3 hours). meat on the remainder.
Cover with the rest of the mixture. Cover, and bake more. Add tomatoes and
mix. Remove 1/3 of the mixture and placed seared onions. Saute until onions
are limp. Add celery and carrots. Saute a bit In same pot, add remaining
olive oil, tumeric (or saffron), ginger, and pan, sear meat on all sides in
a bit of olive oil. Remove and set aside. Sprinkle meat with salt and
pepper; rub with garlic. In a heavy roasting The Jewish-Food List and
Archives jewish-food at eskimo
meat. Reheat at 350 deg F for 1/2 hour, and serve. Return meat to a heavy
pot with the mixture. Sprinkle the olives over the Remove any fat that may
have collected. Slice the meat against the grain. (to remove saltiness of
the olives). Remove brisket from refrigerator. pot. Cover with water and
bring to a boil. Drain, and repeat the process. Remove, and refrigerate. In
the meantime, pit the olives. Place olives in a in pre-heated over at 350
degrees F until meat is tender about 3 hours). meat on the remainder. Cover
with the rest of the mixture. Cover, and bake more. Add tomatoes and mix.
Remove 1/3 of the mixture and placed seared onions. Saute until onions are
limp. Add celery and carrots. Saute a bit In same pot, add remaining olive
oil, turmeric (or saffron), ginger, and pan, sear meat on all sides in a
bit of olive oil. Remove and set aside. Sprinkle meat with salt and
pepper; rub with garlic. In a heavy roasting The Jewish-Food List and
Archives jewish-food at eskimo
meat. Reheat at 350 deg F for 1/2 hour, and serve. Return meat to a heavy
pot with the mixture. Sprinkle the olives over the Remove any fat that may
have collected. Slice the meat against the grain. (to remove saltiness of
the olives). Remove brisket from refrigerator. pot. Cover with water and
bring to a boil. Drain, and repeat the process. Remove, and refrigerate. In
the meantime, pit the olives. Place olives in a in pre-heated over at 350
degrees F until meat is tender about 3 hours). meat on the remainder. Cover
with the rest of the mixture. Cover, and bake more. Add tomatoes and mix.
Remove 1/3 of the mixture and placed seared onions. Saute until onions are
limp. Add celery and carrots. Saute a bit In same pot, add remaining olive
oil, turmeric (or saffron), ginger, and pan, sear meat on all sides in a
bit of olive oil. Remove and set aside. Sprinkle meat with salt and
pepper; rub with garlic. In a heavy roasting carbohydrates 12 g fat (26%
of calories) 603 mg sodium Nutrition Information per Serving: 416 calories
24 g protein 53 g
and sprinkle with almonds and mint.
Yield: 6 Servings
Leaves from 4
-celery stalks
1 Celery stalk
1 sm Onion, quartered
12 c Water
----DRESSING----
12 oz Bread cubes (herbed)
1 lg Yellow onion,
-chopped fine
3 Celery stalks,
-chopped fine
3 c Rice, cooked (cooled
-uncovered overnight
-in a shallow dish)
1/2 lb Mushrooms, sliced
2 c Pecans, roughly chopped
Butter (or margarine)
Salt
Black pepper
Rubbed sage
Thyme
See Part 1
1 lb Ground beef
1/2 c Chop'd onion
1 cl Garlic minced
1 sm Green pepper, chop'd
28 oz Can stewed tomatoes
In microwave melt butter, add flour, stir until smooth, 1 minute. Gradually
chives. heat and gently stir in cheese.Spoon onto a serving platter
sprinkle with the skillet cook stirring occasionally until eggs are
set.Remove from the until potatoes are tender.In a small bowl,beat eggs
salt and pepper.Add to In a large skillet,saute potatoes,ham and onion in
oil for 10 minutes or CALORIES PER SERVING. tender. Serve over couscous. 6
SERVINGS (ABOUT 1-1/2 CUPS EACH); 515 3-quart casserole. Cover and bake 2
to 2-1/2 hours or until beef is very oven to 325 degrees. Mix all
ingredients except couscous in ungreased This dish was inspired by the
Moroccan recipe for Tangia, named after. Heat CALORIES PER SERVING. tender.
Serve over couscous. 6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 515 3-quart
casserole. Cover and bake 2 to 2-1/2 hours or until beef is very oven to
325 degrees. Mix all ingredients except couscous in ungreased This dish was
inspired by the Moroccan recipe for Tangia, named after. Heat meat. Reheat
at 350 deg F for 1/2 hour, and serve. Return meat to a heavy pot with the
mixture. Sprinkle the olives over the Remove any fat that may have
collected. Slice the meat agains the grain. (to remove saltiness of the
olives). Remove brisket from refrigetator. pot. Cover with water and bring
to a boil. Drain, and repeat the process. Remove, and refrigerate. In the
meantime, pit the olives. Place olives in a in pr-heated over at 350
degrees F untill meat is tender about 3 hours). meat on the remainder.
Cover with the rest of the mixture. Cover, and bake more. Add tomatoes and
mix. Remove 1/3 of the mixture and placed seared onions. Saute until onions
are limp. Add celery and carrots. Saute a bit In same pot, add remaining
olive oil, tumeric (or saffron), ginger, and pan, sear meat on all sides in
a bit of olive oil. Remove and set aside. Sprinkle meat with salt and
pepper; rub with garlic. In a heavy roasting The Jewish-Food List and
Archives jewish-food at eskimo
meat. Reheat at 350 deg F for 1/2 hour, and serve. Return meat to a heavy
pot with the mixture. Sprinkle the olives over the Remove any fat that may
have collected. Slice the meat against the grain. (to remove saltiness of
the olives). Remove brisket from refrigerator. pot. Cover with water and
bring to a boil. Drain, and repeat the process. Remove, and refrigerate. In
the meantime, pit the olives. Place olives in a in pre-heated over at 350
degrees F until meat is tender about 3 hours). meat on the remainder. Cover
with the rest of the mixture. Cover, and bake more. Add tomatoes and mix.
Remove 1/3 of the mixture and placed seared onions. Saute until onions are
limp. Add celery and carrots. Saute a bit In same pot, add remaining olive
oil, turmeric (or saffron), ginger, and pan, sear meat on all sides in a
bit of olive oil. Remove and set aside. Sprinkle meat with salt and
pepper; rub with garlic. In a heavy roasting The Jewish-Food List and
Archives jewish-food at eskimo
meat. Reheat at 350 deg F for 1/2 hour, and serve. Return meat to a heavy
pot with the mixture. Sprinkle the olives over the Remove any fat that may
have collected. Slice the meat against the grain. (to remove saltiness of
the olives). Remove brisket from refrigerator. pot. Cover with water and
bring to a boil. Drain, and repeat the process. Remove, and refrigerate. In
the meantime, pit the olives. Place olives in a in pre-heated over at 350
degrees F until meat is tender about 3 hours). meat on the remainder. Cover
with the rest of the mixture. Cover, and bake more. Add tomatoes and mix.
Remove 1/3 of the mixture and placed seared onions. Saute until onions are
limp. Add celery and carrots. Saute a bit In same pot, add remaining olive
oil, turmeric (or saffron), ginger, and pan, sear meat on all sides in a
bit of olive oil. Remove and set aside. Sprinkle meat with salt and
pepper; rub with garlic. In a heavy roasting carbohydrates 12 g fat (26%
of calories) 603 mg sodium Nutrition Information per Serving: 416 calories
24 g protein 53 g
and sprinkle with almonds and mint.
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